We LOVE this simple recipe for coconut, cinnamon popcorn – the flavours are a match made in heaven.
It’s a perfect 3pm snack at work, an after school snack for the kids or an after-dinner sweetener at a dinner party.
- popcorn kernels
- coconut oil
Start by melting about 3/4 cup of coconut oil over medium/high heat in the bottom of a large stockpot. You may need more or less depending on the size of the pot, but a good rule of thumb is to have enough oil at the bottom to cover a single layer of popcorn kernels.
Once your oil is melted, pour in the kernels. Spread them into a single layer and make sure they are just barely covered with the oil. If not, add a little more oil. It will melt instantly once it feels the heat!
Cover the pot with a lid and wait a few minutes. After about three minutes, the kernels should be popping something fierce. When this happens, shake the pot really quickly to loosen any kernels that might be sticking to the bottom and to also make sure every kernel is covered in coconut oil.
Once the kernels have slowed down to a few seconds between pops, remove the pot from the heat and wait one minute before pouring out into a bowl. Be careful! These suckers are hot!
Gently sprinkle the freshly-popped popcorn with a little salt and shake the bowl or stir with a spoon. In a small bowl, mix 1/4 cup sugar with a teaspoon of cinnamon and sprinkle over the popcorn. If you don’t want to mix, simply sprinkle the popcorn with salt, then sugar, then a few dashes of cinnamon.
Recipe & imagery from The Proper Blog (link below).