Surprisingly, I’ve been faring pretty well without sugar. My daily green smoothie and the occasional almond butter-stuffed date are keeping my sweet cravings at bay, and more often than not I don’t find myself wanting something sweet after dinner.
That being said, I’m still hungry between meals… and it’s actually been fun to think of new non-sugary snacks.
I’ve recently discovered the deliciousness of stovetop popcorn, and Bree’s recipe has become my go-to technique.
I cut down on the amount of coconut oil used to pop the popcorn, and changed up the topping ingredients to include cinnamon, toasted coconut, and almond slices.
Crunchy from the almonds, salty, slightly sweet from the cinnamon and coconut, this popcorn not only tastes fantastic but is also the perfect trifecta of carb/protein/fat to satiate your hunger. The low-calorie popcorn makes it a voluminous snack, and the coconut and almonds make it a hunger-busting one.
Isn’t that everything a snack should be?!
Cinnamon & Toasted Coconut Stovetop Popcorn
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: saute snack
Ingredients (4 servings)
- 8 cups freshly popped organic non-GMO popcorn (I recommend this recipe; follow instructions through popping the corn and omit the butter, honey and salt; I also use closer to 2 Tbsp coconut oil for popping rather than 1/4 cup)
- 2 Tbsp melted unsalted butter, preferably organic
- 1/2 tsp Kosher salt
- 1 tsp ground cinnamon
- 1 cup toasted almond slices (stir in a dry skillet set over medium-high heat until lightly golden brown)
- 1 cup toasted unsweetened coconut flakes (stir in a dry skillet set over medium-high heat until lightly golden brown)
our the melted butter over the freshly popped popcorn; stir to evenly coat. Sprinkle on the salt and cinnamon; stir to evenly coat.
Stir in the toasted almond slices and coconut flakes. Eat immediately.