Cinnamon Popcorn - This one was Super tasty. (5 star) I think everyone loved this flavor. Even Tavio who didn't like the chocolate peanut butter version.
- 1 cup pop corn kernels
- 1/3 cup honey
- 1/3 cup coconut oil
- 1 Tablespoon cinnamon
- Pop the popcorn kernels in an air popcorn popper. (It is 2 batches in mine) Remove unpopped kernels.
- Heat the honey, coconut oil and cinnamon in a small saucepan just until melted and smooth.
- Pour the liquid over the kernels and stir until well coated. (I actually dump mine in a very large stock pot I have. It is really the only thing in the kitchen that fits the entire batch.)
- Prepare 2 cookie sheets by covering with parchment paper or a silicon baking mat. When the popcorn is coated, divide it among the 2 cookie sheets.
- Bake at 300 for 5 minutes. After 5 minutes turn the oven off and leave the popcorn in there for a couple of hours. Remove from oven and store in an airtight container.
Maple pecan popcorn (4 star) - this one is tasty, but I liked cinnamon better. The pecans also don't stay put, and for some reason I must have stirred this one more vigorously or something because I have a lot of crushed popcorn. Go figure. The flavor is good though. I did find it was harder to mix. I ended up mixing with my hands just to feel if it had coated well because you couldn't really tell just by looking at it. I'm also not sure I'd add the nuts again. I like them in there, but they sink to the bottom. It did however give me the idea to try and make a granola type popcorn bar that could be a breakfast bar --- writing it down here or I'll forget. :)
- 1 cup popcorn kernels
- 1/4 cup butter
- 1/2 cup chopped pecans (I used a bit over 1/2 a cup -it was just what I had left. The amount was OK. I could have put more, but again, they kind of fall to the bottom anyway.)
- 1/3 cup maple syrup
- sea salt ---I did not add salt, but when eating this, I felt like it would have been tasty with some added salt. Kind of like a kettle corn -so I'm adding this for next time. I'd just toss it in with the maple syrup so it gets coated well.
- Pop the popcorn kernels in an air popcorn popper. Remove unpopped kernels.
- Heat the butter and pecans in a small saucepan until pecans are a bit toasted. (Really it took about that long for my butter to melt because I tossed the whole chunk in there straight from the fridge. Worked out perfectly.) Add the maple syrup(and salt if using) and stir to combine.
- Continue with 3-5 from above. Mix, bake, let cool in oven, store.