Low Iodine Cinnamon Pecan Popcorn

Total time35 min

Prep time10 min

Cook time20 min

5.0

(14)

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Ingredients

6 servings

½ cup popcorn kernels
1 tbsp coconut oil or neutral oil
¾ cup pecan halves

For the glaze

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup maple syrup
1 tsp ground cinnamon
¼ tsp fine salt
¼ tsp vanilla extract
⅛ tsp baking soda

Instructions

1
Preheat the oven to 300°F (150°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 10–12 cups of popped corn.

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