2Place coconut sugar and water into a saucepan and bring to a boil. Stir in popped corn, occasionally spraying with oil to prevent the caramelised popcorn from clumping together.
3Once evenly coated in caramel, transfer onto a lined oven tray and place in oven for 10–15 minutes, stirring every 5 minutes to ensure the popcorn becomes evenly crisp.
4Place nut butter, rice malt syrup and coconut oil into a saucepan, and heat until the mix thins out to become a liquid.
5Place the caramelised popcorn into a large bowl. Pour over hot nut butter mix, stir with a spatula to combine, sprinkle in salt, and once it has cooled enough to handle, massage nut butter mix into the popcorn (wear gloves if you don't want to get messy here!).
6Spoon mixture onto a lined baking tin and press down firmly. You may want to lay another baking sheet on top and place a heavy object on it to make sure the popcorn slice is tightly compact.
7Set on bench top until cooled slightly, then refrigerate for 30 minutes or until completely firm.
8Flip out onto bench and cut in to squares, triangles or longer sticks. Store in an airtight container in the fridge. Also delicious frozen!
*Variation: Swap nut butter for Tahini for a nut-free version!