SALT AND PEPPER caramel popcorn with raw vegan nice cream. Because salted caramel is just not spicy enough ☺️That's what Saturdays are for, right? 🤤 I've made the caramel using new Burts 'Use everywhere' seasoning shakers Ingredients: · 1 cup of sugar · 1 cup of full fat coconut milk from the tin · Salt and pepper seasoning · 2 large frozen bananas · Pinch of beetroot power for colouring · Unflavoured popcorn 1. Heat a pot over medium high heat. 2. Add the sugar and stir around the pot for about 1 minute to heat through. 3. Add the coconut milk and salt and pepper seasoning, stir to combine. 4. Bring to a boil. Reduce to a simmer at low medium heat and let simmer for about 15 minutes, until caramel has thickened, stirring occasionally. It should be sticking to the back of your spatula or spoon. 5. Remove pan from heat. Allow to cool slightly for 10 minutes then transfer to a jar with a lid. Nice cream: 1. Put bananas into a blender and add a splash of soya milk 2. Purée, turning off the motor and stirring the mixture two or three times, until smooth and creamy. 3. Pour into two bowls, add a pinch of beetroot powder to one and stir. Add a couple of tablespoons of each colour of the nice cream to a glass to create a layered effect. Top off with popcorn and pour the caramel sauce over the top. Enjoy! If you want to see more plantbased recipes check out my blog (link in bio). #Burtventurous #BurtsChips @burtschips #ad
