Popcorn
Cheesy Sprinkle
Ingredients
- 1/2 cup nutritional yeast
- 1/4 cup raw almonds see note
- 1/4 cup raw cashews or more raw almonds
- 1/2 tsp scant sea salt (about ¼ + 1/8 tsp)
- 1/4 tsp lemon zest optional
Instructions
- Put all the ingredients into a standing blender and pulse until very fine and crumbly. Don’t overprocess, just pulse several times. That’s it! Store in the refrigerator until ready to use. Makes about 1 scant cup
Recipe Notes
- Adult-Minded: Try adding 1⁄8 teaspoon of onion or garlic powder.
- Kid-Friendly: I make this often for our kiddos, and make it quick and simple using just the nooch, nuts, and salt. You may enjoy added flavor depth from the zest, but it’s not essential.
- Savvy Subs and Adds: To make this mixtre nut free, substitute the almonds and cashews with: 3 tbsp hemp seeds, 1 tbsp chia seeds (preferably white chia), and 1 tbsp pumpkin seeds (or sesame or sunflower). Voila!
Original Recipe
Chocolate Maple
Sprinkle popcorn with maple syrup and cocoa powder
Coconut Caramel
- 1 cup organic popcorn popped (I use coconut oil to pop mine)
- 1/2 cup grass-fed pastured butter
- 1 cup pure maple syrup
- 1 cup full-fat unsweetened coconut milk
- 1 dash of salt
- Set popped popcorn aside into large bowl.
- Bring remaining ingredients to a boil, lower heat and simmer until temperature reaches about 220 degrees.
- Drizzle over popcorn and stir, continuing to drizzle and stir until caramel is used up.
- Preheat oven to 250 degrees and line a baking sheet with parchment paper (I needed 2 baking sheets) and spread the popcorn onto the baking sheets.
- Bake in oven at 250 degrees for about 20 minutes, then let cool completely before eating.
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