Oral Allergy Syndrome Friendly Cranberry Walnut Popcorn
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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
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted. - 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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