Coconut Pecan Popcorn - Recipe below!
/I was craving a sweet snack after I got home from photographing an event last night. Currently I am extremely low on groceries since returning home from a week of dog-sitting. Alas, I raided the pantry and found some popcorn kernels and wondered what I could do with them. I tend to get the most creative in the kitchen when I'm faced with limited options! I wondered what would happen if I popped the kernels in coconut oil. To my amazement, they popped perfectly! While the popcorn was still hot in the pan, I threw in a little slab of butter, sprinkled in coconut sugar with a dash of Pink Himalayan salt and tossed it all around. Test bite was satisfying but I wanted something a touch sweeter so I melted a few semi-sweet chocolate morsels and poured it over the coconut-coated popcorn, tossed in some toasted pecans and shook it all up. Voila! Just the right amount of sweet and sassy. Kind of like me!
Now, who wants to go grocery shopping for me since I can't live on popcorn the rest of the week?!
Ingredients:
- Pilot Knob Hull-less Ruby Red Popcorn
- Virgin Coconut Oil
- Madhava Unrefined Coconut Sugar
- Butter
- Pink Himalayan Salt
- Chocolate Chips
- Toasted Pecans
I popped the popcorn in a pan and didn't follow any recipe or measurements. I just tossed the coconut oil in to coat the bottom of the pan. Popped the kernels and added all other ingredients while it was still hot. No measurements here either, just to taste. Tip: I did melt the chocolate chips with a little bit of butter, and then poured it over the popcorn. Toss to mix and enjoy!
