Red Meat Allergy Friendly Vanilla Ginger Popcorn Snack Mix
Total time35 min
Prep time10 min
Cook time20 min
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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
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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