Low Iodine Vanilla Rosemary Popcorn Snack Mix
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
- ¼ 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. - 2 sprigs fresh rosemary
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup
- ½ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the mix
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup unsweetened coconut flakes (optional)
Instructions
- 1
Heat the coconut 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
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!