Low Sodium Cranberry Walnut Popcorn

Total time30 min

Prep time10 min

Cook time15 min

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Ingredients

6 servings

For the popcorn

⅓ cup popcorn kernels
Orville Redenbacher's Gluten Free Original Gourmet Popcorn Kernels - 30 Oz Orville Redenbacher's Original Premium White Popcorn Kernels, Gluten Free Pure Living Organic Sprouted Popcorn Kernels Simple Truth Purple Popcorn Kernels Eden Foods Organic Popcorn Kernels
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2 tbsp coconut oil
½ tsp fine salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the coating

1 cup walnut halves
3 tbsp maple syrup
1 tbsp coconut oil
½ tsp ground cinnamon
¼ tsp vanilla extract
½ cup dried cranberries

Instructions

1
Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.
2
Heat 2 tbsp coconut oil in a large pot over medium heat until shimmering. Add the popcorn kernels and cover with the lid. Cook, shaking the pot every 30 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. Sprinkle with 1/4 tsp of the salt and toss to coat.

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