From the Kitchen of Janet Cuddigancomfort food recipe

Who doesn’t love caramel corn? Here’s a healthy alternative that tastes just as sweet and good.

3 Tablespoons coconut oil (or olive oil)

¾ Cup popcorn kernels

2 Tablespoons honey, or more to taste

Salt to taste

1 Pinch ground cinnamon, or more to taste

Heat oil in a large pot over high heat. Drop 3 popcorn kernels into the hot oil and place a lid on the pot; cook until 1 kernel has popped. Remove the lid and pour in the remaining popcorn. Return the lid to the pot and cook popcorn about a minute shaking pot back and forth over burner, until there are 1 to 2 seconds between pops, Quickly transfer popcorn to a large bowl and evenly drizzle honey over popcorn. Add salt and cinnamon. Toss popcorn with your hands to coat evenly.


Adapted from
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