Anti Inflammatory Vanilla Parsley Popcorn Snack Mix
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Learn more →Ingredients
4 servings
- ½ cup popcorn kernels
- 1 tbsp coconut oil or canola oil
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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. - 1 tsp pure vanilla extract
- ¼ cup fresh flat-leaf parsley, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp garlic powder (optional)
Instructions
- 1
Heat the coconut oil or canola 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 hot enough. 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. Remove from heat immediately and transfer the popcorn to a large mixing bowl, discarding any unpopped kernels.
- 2
Melt the butter in a small saucepan over low heat until just melted, about 1–2 minutes. Remove from heat and stir in the vanilla extract and garlic powder, if using.
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