Sweet + Salty Almond Butter Popcorn

Sweet and Salty Almond Butter Popcorn

In need of a healthy snack? This is it! My homemade Sweet + Salty Almond Butter Popcorn is a perfect anytime snack that’s high in fiber and actually good for you! Making your own popcorn on the stovetop is unbelievably easy and sooooo much better for you than that microwave stuff that’s loaded with chemicals and artificial ingredients.

I love using coconut oil in this recipe because it has a slight sweet and “coconutty” flavor that pair perfectly with the other flavors. If you don’t like coconut or don’t have coconut oil you can use olive oil instead.

Coconut oil health benefits.

[1] Healthy fats.

Coconut is high in fat, there’s no question about that. But it’s one of the healthiest fats you can be consuming. Yes, it’s a saturated fat [which is not a bad thing] made up of medium chain triglycerides, or MCTs. These fats are very easily digested and burned efficiently.

[2] Lauric Acid. Anti-bacterial, anti-viral, anti-fungi.

About half of the fatty acids in coconut oil are lauric acid. Lauric acid is known to fight off infections, kill bacteria, viruses and fungi. Who knew?

[3] High temperature threshold for high-heat cooking.

Naturally, saturated fats are best to cook with because they tend to be the most stable at high heat. When cooking food on high heat, less stable oils like vegetable, canola, corn, soybean oil, etc. will easily break down, oxidize + cause inflammation in the body. Coconut oil can withstand high heat which is why it’s my number one choice for cooking.

side note: recently olive oil has been shown to be more stable at high heat than once thought, so cooking with olive oil at a medium-high heat can also be a good choice. 

[4] Moisturizing for skin + hair.

Now this is something I don’t talk about much because it doesn’t involve eating. But when you can use an all natural product like unrefined coconut oil in place of the chemically-ridden shampoos and moisturizers on the market, why wouldn’t you? You can use coconut oil on your skin as a moisturizer, even wash your face with, and put it in your hair to help strengthen it.

Check out the super simple recipe + directions below.

 

Sweet + Salty Almond Butter Popcorn

servings: varies; recipe makes about 6 cups popped

INGREDIENTS

popcorn
  • ¼ cup organic corn kernels
  • 1 Tbsp unrefined coconut oil
drizzle
  • 2 Tbsp almond butter
  • 2 Tbsp honey
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • about 1 Tbsp water to thin it out a bit

DIRECTIONS

In a large pot on medium-high heat, add coconut oil. Once melted add corn kernels. Shake mixture around to get all corn kernels coated with oil. Top your pot with an ajar lid to let some air out, or top with aluminum foil and poke holes through it to allow air to escape. Kernels should start to pop in a minute or two. Once popping slows down to about one pop every couple seconds, turn heat off and let finish popping. Once done pour into a large bowl. In the meantime, in a small bowl, stir all drizzle ingredients together. Consistency should be thin enough to pour over popcorn, so add more water if needed. Drizzle 1/3 of sauce over popcorn and toss. Repeat two more times until all sauce is used up and popcorn is fairly evenly coated. Serve immediately or let cool and store in airtight container for a couple of days.

Sweet and Salty Almond Butter Popcorn

Sweet + Salty Almond Butter Popcorn
 
Cook time
Total time
 
Author:
Serves: varies
Ingredients
  • POPCORN
  • ¼ cup organic corn kernels
  • 1 Tbsp unrefined coconut oil
  • DRIZZLE
  • 2 Tbsp almond butter
  • 2 Tbsp honey
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • about 1 Tbsp water to thin it out a bit
Instructions
  1. In a large pot on medium-high heat, add coconut oil. Once melted add corn kernels. Shake mixture around to get all corn kernels coated with oil. Top your pot with an ajar lid to let some air out, or top with aluminum foil and poke holes through it to allow air to escape. Kernels should start to pop in a minute or two. Once popping slows down to about one pop every couple seconds, turn heat off and let finish popping. Once done pour into a large bowl. In the meantime, in a small bowl, stir all drizzle ingredients together. Consistency should be thin enough to pour over popcorn, so add more water if needed. Drizzle ⅓ of sauce over popcorn and toss. Repeat two more times until all sauce is used up and popcorn is fairly evenly coated. Serve immediately or let cool and store in airtight container for a couple of days.

 

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Angela Freed

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