Description
Makes: ~12–15 clusters
Prep Time: 10 minutes
Set Time: 20–30 minutes
Ingredients
Scale
- 4 cups popped popcorn (air-popped, unbuttered)
- ½ cup nut butter (peanut, almond, or sunflower)
- ⅓ cup honey or maple syrup
- ¼ cup dark chocolate chips or cacao nibs
- ¼ cup roasted sunflower kernels or chopped nuts
- 2 tbsp ground flaxseed or chia seeds
- ½ tsp vanilla extract
- Pinch of sea salt
Optional Add-Ins
- Dried cherries, cranberries, or raisins
- Cinnamon or pumpkin spice
- Mini chocolate chips for extra sweetness
- Toasted coconut flakes
Instructions
- Prep the popcorn
Place popped popcorn in a large bowl. Remove any unpopped kernels.
- Warm the binder
In a small saucepan over low heat, gently warm nut butter and honey/maple syrup until smooth and pourable. Stir in vanilla and sea salt.
- Mix it up
Pour the warm mixture over popcorn. Add sunflower kernels, seeds, and chocolate. Toss gently until evenly coated.
- Form clusters
Using a spoon or your hands, form small clusters and place them on a parchment-lined baking sheet.
- Set
Refrigerate for 20–30 minutes, or until firm. - Enjoy or store
Serve immediately or store in an airtight container in the fridge for up to 1 week.
Notes
Serving & Storage Tips
- Perfect for on-the-go snacks, lunchboxes, or pre-hike fuel
- Drizzle with melted chocolate for a dessert-style finish
- For a crunchier cluster, bake at 325°F for 8–10 minutes, then cool completely
- Prep Time: 10 minutes
