Salted Caramel Popcorn Slice


Popcorn doesn’t just need to be enjoyed at the movies – this light snack is perfect paired with something sweet. This week, I was lucky to attend the preview of the Mission Melbourne Mexican Festival and I learnt that not only do I love Mexican food (tacos anyone?) but I also love Mexican desserts – including paletas (ice cream dipped in basically anything you can imagine!).

The yummy paleta I devoured was salted caramel and popcorn – and I knew this combination was something I had to recreate. Everyone needs a bit of paleta in their lives. This slice is perfect for when you want a bit of a crunch with something sweet. If you have kids – they’ll love this one! And don’t forget the Melbourne Mexican Festival is on this Sunday! Enjoy x






1 cup walnuts

1/2 cup almonds

2 tbls almond spread

1 cup shredded coconut

14 pitted dates

3 heaped tbls coconut oil (melted)

2.5 cups air popped popcorn

2 tbls rice malt syrup

1 tsp vanilla essence

Large pinch of salt (or as desired)


  • Soak dates for 5 minutes in hot water and process walnuts & almonds until fine. Add remaining ingredients except popcorn and process
  • Using your hands, mix the popcorn through the mixture. Pour into a rectangular baking pan pressing down evenly and pop in the freezer for 30 minutes – store in the fridge. Enjoy!



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1 comment

  1. 1

    I made this recipe last night and it didn’t last 24hours it was so good! I sprinkled a little extra sea salt on each piece to really get that salty/sweet flavour.

    Everything I’ve made so far has been such a success I’ve decided to bake my way through all your recipes… YUM!

    Thanks for sharing 🙂

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