Low Sodium Vanilla Ginger Popcorn Snack Mix

Total time35 min

Prep time10 min

Cook time20 min

Low Sodium Vanilla Ginger Popcorn Snack Mix

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Ingredients

4 servings

For the popcorn

2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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½ cup popcorn kernels

For the glaze

3 tbsp coconut oil
3 tbsp pure maple syrup
1 tsp vanilla extract
1 tsp fresh ginger, finely grated
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the mix

¼ cup pumpkin seeds (pepitas)
¼ cup unsweetened coconut flakes

Instructions

1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
2
Heat 2 tbsp coconut oil in a large pot over medium heat until melted and shimmering. 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 popcorn to a large mixing bowl, discarding any unpopped kernels.

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