I cooked these for the first 20 minutes at 350F but then had a meeting for an hour so I turned the oven down to 225 for that time. When I took them out, they weren't very crunchy so I threw the batch into the air fryer and checked every few minutes. I almost burned them (my fault, I got distracted) but they came out awesomely crunchy! I will definitely make these again, following Anja's advice that they can be cooked low and slow and then finish them in the air fryer. Thanks for another amazing recipe!
Thank you Anja for your inspiration. It's so nice to see you regularly again. You look so well rested, obviously, judging by your clothes, you're still in summer temperatures. Danke Anja 🙂
These look terrific! Speaking of salad, I guess you could also sprinkle them on top once baked, to replace croutons. Got to try them this week! Thannk you! (:
Are you familiar with putting whole (boiled and then peeled) potatoes in a pan full of molten sugar and butter, and coating them with it? Tastes like caramel and the butter makes sure it's not too hard. Is it possible to use your popcorn not-butter recipe and get a vegan, non-fat option of this? I'm thinking prunes for the caramel flavor?
