Matcha Munchies for Monstrous Appetites

Name: Matcha Munchies for Monstrous Appetites
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 1 Tbsp non-dairy margarine or coconut oil, melted; 59 milliliters light non-GMO corn syrup (can sub brown rice syrup, if desired); 113 grams dairy-free dark chocolate (I like Scharffenberger), melted; 177 milliliters granulated sugar; 2 teaspoons matcha powder (a.k.a. green tea powder); 1 liters freshly popped popcorn; 237 milliliters raw pumpkin seeds; 1 teaspoons salt; 1 teaspoons vanilla extract

Matcha Munchies for Monstrous Appetites

Matcha Munchies for Monstrous Appetites is a gluten free and vegan beverage. One serving contains 359 calories, 7g of protein, and 14g of fat. This recipe serves 6. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. This recipe is typical of Creole cuisine. If you have coconut oil, salt, vanillan extract, and a few other ingredients on hand, you can make it.

Instructions

Preheat your oven to 200ºF and lightly grease a jelly roll pan or any rimmed baking sheet.

Ingredients you will need

Jelly

Roll

Equipment you will use

Baking Sheet

Oven

Frying Pan

Combine the popped corn and pumpkin seeds in a large bowl and set aside.In medium saucepan with high sides, combine the sugar, matcha powder, corn syrup, melted margarine or coconut oil, and salt.

Ingredients you will need

Matcha

Pumpkin Seeds

Coconut Oil

Popcorn

Corn Syrup

Margarine

Sugar

Salt

Equipment you will use

Sauce Pan

Bowl

Whisk vigorously to break up any small clumps of matcha before proceeding. They can be tricky to disperse, especially in hot liquids, so don’t be afraid to really beat the mixture up while you have the chance.Set the pan on the stove over medium heat. Periodically stir as the mixture heats up, until the sugar has dissolved. Once it reaches a full boil, stop stirring and allow it to cook at a lively bubble for 5 minutes. Don’t rush it!

Ingredients you will need

Matcha

Sugar

Equipment you will use

Stove

Whisk

Frying Pan

Remove from heat and stir in vanilla. Working quickly but carefully, pour the hot sugar syrup over your bowl of popped corn and gently stir to coat.

Ingredients you will need

Popcorn

Simple Syrup

Vanilla

Equipment you will use

Bowl

Transfer the entire thing over to your prepared baking pan, spreading it out into an even a layer as possible, and move it into your oven.

Equipment you will use

Baking Pan

Oven

Bake, stirring every 15 minutes, for 1 hour.

Equipment you will use

Oven

Let cool completely before drizzling all over with melted chocolate. Allow the chocolate to fully set before breaking the popcorn into large clusters.Store in an airtight container in a cool place for 3 – 4 days, maximum.

Ingredients you will need

Chocolate

Popcorn

Equipment

Ingredients

Servings:

1Tbsp

non-dairy margarine or coconut oil, melted 59milliliters

light non-GMO corn syrup (can sub brown rice syrup, if desired)113grams

dairy-free dark chocolate (I like Scharffenberger), melted 177milliliters

granulated sugar 2teaspoons

matcha powder (a.k.a. green tea powder)1liters

freshly popped popcorn 237milliliters

raw pumpkin seeds 1teaspoons

salt 1teaspoons

vanilla extract

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun on the menu? Try pairing with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Pazo de Galegos Albarino. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 13 dollars per bottle.