Chewy Popcorn Granola Bars
In place of the usual oats, popcorn stands in as the base of these sweet-salty-nutty granola bars. They’re bolstered with the hearty crunch of slivered almonds and the sweetness of dried currants. We like currants because they’re small and disperse well, but you could substitute raisins if you’d like. It’s important to press the mixture into the pan quite firmly; if it’s loose, the bars will crumble when you cut them. Store in an airtight container at room temperature for two to three days, or in the freezer for up to one month.
Plain air popped popcorn (prepared without oil)
¼ cup(s), toasted
Unsweetened powdered almond butter
- Line an 8 x 8–inch baking pan with parchment paper or nonstick foil. In a large bowl, combine popcorn, currants, and almonds.
- In a small saucepan, stir honey and salt. Bring to a boil over medium heat, stirring frequently to prevent scorching. Boil 1 minute, stirring almost constantly. Remove from heat and stir in vanilla (mixture will sputter). Whisk in powdered almond butter until smooth. Drizzle mixture over popcorn mixture and toss well to coat. Spoon mixture into prepared pan; with slightly moistened hands or the bottom of a glass, firmly press mixture into pan.
- Let stand until set, at least 30 minutes. Using parchment paper or foil, lift mixture out of pan. Cut mixture in half, then cut each half crosswise into 6 bars.
- Serving size: 1 bar