Low Iodine Strawberry Vanilla Popcorn
Total time35 min
Prep time10 min
Cook time15 min
4.6(4)
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Learn more →Ingredients
6 servings
For the popcorn
- ⅓ cup popcorn kernels
- 1 tbsp coconut oil
For the coating
- 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. - 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 1 oz freeze-dried strawberries, crushed to a coarse powder
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- 2
Heat the coconut oil in a large pot over medium heat. Add the popcorn kernels, cover with the lid, and cook, shaking the pot every 30 seconds, until the popping slows to about 2 seconds between pops. Remove from heat immediately and transfer the popped corn to a large mixing bowl, discarding any unpopped kernels.
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