1/3 cup Chantal Organics Popcorn
3 Tbsp Chantal Organics Coconut Oil
Peanut Butter Caramel
4 Tbsp Chantal Organics Smooth Peanut Butter
4 Tbsp pure maple syrup, honey or rice syrup
2 Tbsp Chantal Organics Coconut Oil
2 tsp Chantal Organics Ground Cinnamon
1 tsp Chantal Naturals Sea Salt Fine

Need to top up on pantry essentials?

shop now


  1. Follow the instructions on the back of the Chantal Organics popcorn packet to pop 1/3 cup popcorn in 3 Tbsp coconut oil. Transfer the popped corn to a large mixing bowl.
  2. Preheat the oven to 180ºC fan bake and line 2 baking trays.
  3. Place all the caramel ingredients into a small pan and stir over low heat until melted.  
  4. Pour the caramel sauce over the popcorn and use a spatula to fold it through.  
  5. Spread the caramel coated corn over the two baking trays and place into the oven for 5 to 10 minutes, or until the caramel starts to bubble and turns golden.
  6. Remove the caramel corn from the oven and allow to cool - the caramel will harden as it cools.  
  7. Store in an airtight container at room temperature for up to 1 week.

-Recipe by chantal organics.