Sweet-and-Spicy Popcorn Recipe
Photo: © Kathleen Finlay
This recipe is healthy and quick to pull together. The secret ingredient (coconut oil) adds a subtle flavor that people can't quite put their finger on—and it makes this popcorn addictive. Season the popcorn while it's still warm so it sticks.
Makes 12 to 14 cups
12 to 14 cups air-popped corn (from about 1/3 cup kernels)
2 Tbsp. coconut oil
1 Tbsp. butter (or 1 Tbsp coconut oil)
2 Tbsp. coconut sugar
1 1/2 tsp. chili powder
1/2 tsp. sea salt
Place popped corn in a large bowl.
In a small saucepan over low heat, combine coconut oil and butter (or additional oil). Heat, stirring occasionally, until coconut oil and butter are melted. Remove from heat and stir in sugar, chili powder and salt. Sugar will not melt.
Pour mixture in a thin stream over popped corn, stirring constantly until kernels are evenly coated. Store in an airtight container.
Reprinted from Coconut Every Day: Cooking with Nature's Miracle Superfood (Pintail; June 3, 2014). Photos: © Kathleen Finlay. Recipe: © Sasha Seymour, 2014.
Makes 12 to 14 cups
Ingredients
Directions
Place popped corn in a large bowl.
In a small saucepan over low heat, combine coconut oil and butter (or additional oil). Heat, stirring occasionally, until coconut oil and butter are melted. Remove from heat and stir in sugar, chili powder and salt. Sugar will not melt.
Pour mixture in a thin stream over popped corn, stirring constantly until kernels are evenly coated. Store in an airtight container.
Reprinted from Coconut Every Day: Cooking with Nature's Miracle Superfood (Pintail; June 3, 2014). Photos: © Kathleen Finlay. Recipe: © Sasha Seymour, 2014.
NEXT STORY
