I have to admit that I did not think up this recipe myself. It was suggested to me by the very nice check out man at Trader Joe’s a few months ago. I have been meaning to make this recipe ever since that fateful day and only recently got around to it, but wow is it good! So, if you’re out there Trader Joe’s Man, thank you!
As I mentioned in my Fudgy Black & White Salted Candy Cup post, I truly believe that salt should be added to everything and popcorn is, of course, a pretty standard vehicle for salt. But this recipe needs more than just regular table salt. This recipe requires sea salt. The addition of the honey makes this a sweet and salty treat worthy enough of anyone’s cravings. You can barely taste the coconut oil; instead it is a healthy oil to use and this recipe does not require much at all.
I tried this recipe twice on the stovetop and have to tell you a secret- I burned the popcorn both times. I’m going to keep trying with that method until I get it right (I included instructions below as well as a note about using a microwave), but when in a pinch you can always use the microwave. I have now made popcorn in the microwave using a closed paper bag, and a microwave safe bowl with a plate over it to contain the popcorn, and both turned out pretty good. When using a bowl, I suggest doing 30 second intervals so you don’t burn the popcorn that has already popped or overflow the bowl.
Sea Salt Honey Coconut Popcorn
Makes about 6 cups.
½ teaspoon coconut oil
4 tablespoons popcorn kernels
½ teaspoon sea salt
3 tablespoons good quality honey (or sub agave nectar to make vegan)
- Add the coconut oil to a 4-quart heavy pot and let it heat over medium heat for about 30 seconds.
- Add the popcorn kernels and salt, and stir so that they are coated with the oil. Shake the pot or spread them with a spoon into an even layer at the bottom of the pot.
- Cover the pot and leave a small space at the edge for steam to escape. As soon as the first kernel pops, gently and continuously move the pot over the heat until the popping stops.
- Drizzle honey over the popcorn and stir to coat evenly.
- Store in an airtight container for up to 2 days.
Note: If you struggle with the stovetop method or want to use the microwave you can do steps 1-3 in the microwave using a large paper bag or using a microwave safe bowl with a plate over it, heating in 30 second intervals and emptying the popped popcorn after each interval.
Serving Size: 1/3 of the recipe or about 2 cups popped popcorn Calories: 130 Fat: 2.2 g Carbohydrates: 30.2 g Fiber: 2.7 g Sugar: 17.2 g Protein: 1.8 g
This recipe is vegetarian, not vegan. Honey comes from bees. Bees are animals.
You are so right JC. Sorry about that! I will update this. I’m sure you could sub agave for honey and it would taste great!