So, did you survive the biggest cooking day of the year? Anyone scald their arm or slice their finger wide open? I’ve been there – done that, but this Thanksgiving I remained safe and whole. And for that I am thankful.
If you’ve had your fill of cooking for the week, I won’t judge if you decide to just pop up some sweet and salty popcorn and call it lunch like I did (shh, don’t tell my mother…) In this super quick snack (meal?) I tossed stovetop popped corn with toasted coconut flakes and a honey/butter/vanilla drizzle. Vegans, I bet coconut oil and agave would be just as magnificent.
Vanilla Coconut Popcorn
1 T. coconut oil (or olive)
1/4 c. corn kernels
1/4 c. large flake coconut (if you can only find the finely flaked stuff, just use a little less)
2 T. butter (or more coconut oil)
2 T. honey (or agave)
1 tsp. vanilla extract
sea salt to taste
Heat the oil and 2 or 3 of the corn kernels in a large, heavy bottomed pot over medium or medium high heat. When the kernels pop, add the rest of them to the pot and cover. Let them sit and they’ll begin to pop. Shake the pot every now and again and wait until you don’t hear any popping for about 10 seconds. Turn off the heat and let it sit and finish popping if it wants to.
Meanwhile, place the coconut in a small skillet over medium low. Toast the flakes until they turn a bit brown and fragrant, 2-3 minutes. Don’t let them burn! Set them aside.
In the same skillet, heat the butter until melted. Add the honey and vanilla and stir to combine. When it starts to bubble, turn off the heat.
To serve, combine the popcorn and coconut in a bowl, and pour the butter mixture over. Salt to taste. Feel free to double the recipe for a family movie night.
serves 2 for a snack (or one if it’s lunch…)