Pescatarian Cinnamon Raisin Popcorn with Mini Chocolate Chips
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 tbsp coconut oil butter or unsalted butter
- ½ cup popcorn kernels
For the coating
- 3 tbsp unsalted butter
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!