Dairy Free Cinnamon Raisin Popcorn with Mini Chocolate Chips
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Learn more →Ingredients
6 servings
- 3 tbsp coconut oil butter or unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup popcorn kernels
For the coating
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 tbsp light brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp vanilla extract
- ¼ tsp fine salt
For the mix-ins
- ½ cup raisins
- ½ cup mini chocolate chips
Instructions
- 1
Heat the coconut oil in a large pot over medium heat until shimmering. Add 3 popcorn kernels, cover, and wait until all 3 have popped — this signals the oil is at the right temperature. Add the remaining kernels in a single layer, cover, and cook, shaking the pot every 15–20 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popcorn to a large mixing bowl, discarding any unpopped kernels.
- 2
Melt the butter in a small saucepan over medium-low heat. Add the brown sugar, cinnamon, and salt, stirring constantly until the sugar dissolves and the mixture is smooth and glossy, about 1–2 minutes. Remove from heat and stir in the vanilla extract.
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