Mustard Free Cranberry Walnut Popcorn
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
For the popcorn
- ⅓ cup popcorn kernels
- 2 tbsp coconut oil
- ½ tsp fine salt, divided
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!