Low Iodine Gluten Free Maple Cinnamon Popcorn
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Learn more →Ingredients
6 servings
- 3 tbsp coconut oil or neutral oil
- ½ cup popcorn kernels
For the glaze
- 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. - ¼ cup pure maple syrup
- 2 tbsp packed light brown sugar
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- ½ tsp fine salt
- ¼ tsp baking soda
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- 2
Heat the coconut oil in a large pot over medium-high heat. Add 3 popcorn kernels, cover, and wait until all 3 have popped — this signals the oil is ready. 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.
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