Healthy coconut popcorn.

healthy-popcorn-1
I stumbled on this healthy coconut popcorn snack recipe and feel it is a MUST share.
If you have been to the movies in the past, I don’t know…EVER, you have most likely been suckered into buying a big, salty, buttery bag of bright yellow popcorn. Why? because popcorn is delicious, simple!
I also heard, and don’t quote me on this, but I heard that a medium bag of popcorn and a medium soda have the same number of calories as three Big Macs. WHAT? I can’t wrap my mind around how that is possible, but I have chosen to make my own.
Ingredients
  • For the Popcorn:
  • ½ cup melted coconut oil
  • 1 cup popcorn kernels
  • For the Sauce:
  • 6 tablespoons melted coconut oil
  • 1 tablespoon raw honey
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon ground/grated nutmeg
  • ½ teaspoon Himalaya pink salt
  • ¼ teaspoon ground black pepper
  • 1 cup dried cherries or cranberries
  • ⅓ cup pumpkin seeds or sunflower seeds
Instructions
  1. Pop the popcorn kernels in the melted coconut oil.
  2. Meanwhile, heat the remaining coconut oil and raw honey over medium-low heat in a small saucepan, until the honey has melted and is fully incorporated into the oil.
  3. Stir the spices into the oil and honey mixture.
  4. Working in handfuls, put the popcorn in a large mixing bowl and pour the spice mixture over the top a little at a time (You can pour the spice mixture directly over all of the popcorn, but doing it in small batches will ensure that it’s fully incorporated.). Mix to combine. Continue until you have used all of the popcorn and spice mixture.
  5. Stir in the pumpkin seeds and cherries.
Notes
This popcorn is best served immediately, but will last stored in an airtight container, in a cool, dry, place for up to 2 days.
Himalayan Pink Salt is purer and higher in mineral content than table salt, so the flavor is stronger. If you use a different variety of salt, you may want to add more.
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