This recipe closes off Sorrel Month at Nana’s Kitchen- which celebrated Jamaica’s most festive ingredient this time of the year (for friends abroad: Sorrel is Roselle aka Hibiscus Sabdariffa and is very popular during the holiday season around here!)

This idea came to me just before going to bed one night- I had to jot it down so I could remember it in the morning hehe 😀

It’s fun to make and I love the tangy & sweet feel to this snack.

Just follow the steps below to make your own sorrel popcorn too!



You’ll need (makes about 4 servings):

  • 1/2 cup unpopped corn kernels (popcorn corn)
  • 1 tbsp coconut oil + an extra 1 tsp.
  • 2 cups fresh sorrel, rinsed
  • 2-3 cups water
  • 6-8 dates, seeds removed
  • Pinch of salt
  • 1/2 tsp baking powder (aluminum free, preferably)
  • Water
  • 1 large pot with its lid
  • 1 baking tray

The process:

  • To make the popcorn:
    • Place 1 tsp oil into a dry large pot.
    • Add the unpopped corn kernels, cover the pot and leave on medium/high heat.
    • After about 3 minutes, you should hear the first corns pop! At this point, turn the heat down to medium, leave the lid on and let them all pop!
    • Remove and set aside- let it cool. Wash the pot as we’re going to use it again for the sorrel caramel 🙂
  • To make the sorrel caramel:
    • Soften the dates in a cup of warm water (you can do this while the popcorn is popping).
    • Remove the now softened dates and transfer to a blender with the sorrel, 2 cups water 1 tbsp oil & a pinch of salt.
    • Whizz in the blender until a thick, smooth caramel texture is achieved. Add an extra cup water if necessary.
    • Pour this mixture into a pot on high heat until it boils. Be sure to stir during this time.
    • Once it boils, remove from heat and add in the baking powder. It will “poof” a little at this point, but that’s perfectly normal. Stir for another minute as a final step.
  • To assemble all together:
    • Preheat your oven to 350F/180C
    • Line a baking tray with parchment paper or a silpat baking mat.
    • Spread the popcorn out onto the tray
    • Pour the “sorrel caramel” all over the popcorn and stir gently to coat evenly.
    • Bake for 45 minutes, stirring half way through.
    • Remove from oven, let the popcorn cool completely. Enjoy immediately or store in an airtight container.

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