Low Iodine Vanilla Ginger Popcorn Snack Mix
Total time35 min
Prep time10 min
Cook time20 min
4.5(28)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the popcorn
- 2 tbsp coconut oil
- 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 tipFine sea salt and table salt measure the same - no conversion needed.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!