Popcorn Recipe – Two Ways

Popcorn Recipe – Two Ways

This recipe from Saskia Gregson-William’s “Naturally Sassy” is great for getting the kids involved, your little ones will love listening to the kernels pop in the pan! Popcorn - featured image

Popcorn Two Ways Recipe


Makes 1 large bag

  • 2 tbs coconut oil
  • 110g popcorn kernels

Salted Chocolate Sauce

  • 4 tablespoons coconut oil, melted
  • 2 tablespoons pure maple syrup
  • 3 tablespoons raw cacao (or cocoa) powder
  • Pinch of salt

Salted Caramel Sauce

  • 4 tablespoons coconut oil, melted
  • 2 tablespoons pure maple syrup
  • 2 tablespoons cashew butter
  • Pinch of salt


  1. Start by putting the coconut oil into a large pan and melting it over a medium heat. Remove from the heat and add your popcorn kernels, then put a lid on the pan and wait 30 seconds before returning to the heat– this allows all the kernels to heat up evenly.
  2. Put the pan back on the heat, with the lid on, and keep on the heat until all the popcorn has finished popping.When all is silent, remove the lid and pour the popcorn into an airtight plastic container.
  3. Now make your sauce of choice. Mix all the ingredients together until smooth, then pour over the popcorn and toss well.
  4. Put into the fridge toallow to set for about 15 minutes, or until the sauce has hardened. Stored in an airtight container in the fridge, it will keep for up to 3 days. Uncoated, the popcorn can be kept out of the fridge in an airtight container or resealable plastic bag.





Naturally Sassy by Saskia Gregson-Williams is published by Ebury Press £16.99. 



Available from Amazon

Photography by Matt Russell


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