Cinnamon & Toasted Coconut Stovetop Popcorn

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Adenike Eketunde
Adenike Eketundehttps://www.wikidoc.org/index.php/Adenike_Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed.

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.

Cinnamon & Toasted Coconut Stovetop Popcorn

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.

Cinnamon & Toasted Coconut Stovetop Popcorn

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

Cinnamon & Toasted Coconut Stovetop Popcorn

by Lauren Zembron

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)

Instructions

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.

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