Fiber-packed popcorn and protein-rich nuts join forces in this healthier classic Halloween snack. You could also use butter instead of coconut oil.
Recipe Ingredient Details:
12 cups freshly popped popcorn
2 cups coarsely chopped nuts, such as almonds, walnuts, or peanuts
3 tablespoons coconut oil
3/4 cup natural cane sugar
1 cup agave nectar or maple syrup
2 teaspoons vanilla extract
1/2 teaspoon baking soda
Preheat oven to 250˚. Coat a large rimmed baking sheet with cooking spray or line with parchment paper. Place popcorn and nuts on baking sheet.
In a medium saucepan over low heat, melt coconut oil. Add sugar and agave or syrup; stir until sugar dissolves. Increase heat to high and boil for 3 minutes. Remove from heat; stir in vanilla and baking soda. Immediately drizzle mixture over popcorn and nuts; stir gently to coat.
Bake for 1 hour, stirring every 15 minutes or so. Remove from oven and cool slightly before eating. Break into pieces and store in airtight container.
Recipe Additional Notes:
How to make fresh popcorn
An air popper makes it easy, but you can also make popcorn the old-fashioned way: on the stovetop. Place 3 tablespoons coconut or vegetable oil and 1/2–2/3 cup organic popcorn kernels in a large pot with a lid over high heat. Cover. When popping starts, vigorously shake pan over heat, holding lid on with a heatproof pad. Shake continuously until popping starts to slow. Transfer popcorn to a bowl. Yields about 12 cups.
PER SERVING: 275 cal, 11g fat (5g mono, 2g poly, 4g sat), 0mg chol, 4g protein, 43g carb, 4g fiber, 53mg sodium
Mon, 2013-09-30 18:34