Red Meat Allergy Friendly Vanilla Rosemary Popcorn Snack Mix
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Learn more →Ingredients
4 servings
For the popcorn
- ¼ cup popcorn kernels
- 1 tbsp coconut oil
For the coating
- 3 tbsp unsalted butter
- 2 sprigs fresh rosemary
- 1 tsp pure vanilla extract
- 1 tbsp maple syrup
- ½ tsp fine sea salt
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.
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