Eggless Cinnamon Pecan Popcorn
Total time35 min
Prep time10 min
Cook time20 min
5.0(14)
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Learn more āIngredients
6 servings
- Ā½ cup popcorn kernels
- 1 tbsp coconut oil or neutral oil
- Ā¾ cup pecan halves
For the glaze
- 3 tbsp unsalted butter
- Ā¼ cup maple syrup
- 1 tsp ground cinnamon
- Ā¼ tsp fine salt
- Ā¼ tsp vanilla extract
- ā tsp baking soda
Instructions
- 1
Preheat the oven to 300Ā°F (150Ā°C). Line a large rimmed baking sheet with parchment paper.
- 2
Pop the popcorn kernels in a large pot with the coconut oil over medium-high heat, covered, shaking the pot occasionally, until the popping slows to about 2 seconds between pops. Transfer to a large mixing bowl, discarding any unpopped kernels. You should have about 10ā12 cups of popped corn.
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