Eosinophilic Esophagitis Friendly Sesame Ginger Popcorn with Mini Chocolate Chips
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Learn more →Ingredients
4 servings
For the popcorn
- 2 tbsp coconut oil or neutral oil
- ½ cup popcorn kernels
For the glaze
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tsp low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - ½ tsp ground ginger
- ¼ tsp fine salt
- 1 tbsp sesame seeds
For finishing
- ⅓ cup mini chocolate chips
Instructions
- 1
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. 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 honey, toasted sesame oil, soy sauce, ground ginger, and fine salt. Stir and cook until the mixture is smooth and just beginning to bubble at the edges, about 1–2 minutes. Remove from heat and stir in the sesame seeds, watching closely as the seeds can brown quickly if the pan stays on the heat.
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