I hope everyone got the chance to spend time with their loved ones on Christmas day. Prior to my family gathering, I had time to make popcorn using my new jar of coconut oil. I was expecting the oil to taste sweet; however, I was let down. It smells fantastic, but it has absolutely no taste. I am alright though because the other ingredients made up for it. Now many of you might be thinking that coconut oil is horrible for your health because of its high saturated fat content, but this white ingredient offers wonderful benefits. It can aid in weight loss, boost metabolism, and maintain healthy skin and hair! Who wouldn’t want those things? Anyway, the popcorn was delicious. It tasted nutty and semi-sweet. I am going to try out different flavor combinations this week. Stay tuned!
- 2/3 cup kernels
- 2 1/2 tbsps coconut oil
- 4-5 tbsps carob powder
- 1 1/2 tsps ground cinnamon
- 1 Ghiradelli Midnight Reverie 86% Cacao Bar (It may seem like a lot, but there is a lot of surface area on the popcorn!)
- 2 tbsps honey
- cane sugar to taste
- Pour the oil in a deep saucepan over medium-high heat.
- Once the oil has melted, add in half of the kernels to form a single layer. Cover the pot with a lid and wait for the kernels to pop. After a few of the kernels have begun to pop, shake the pot often to prevent the popcorn from burning. When the popping has ceased, carefully remove the popcorn from the heat and pour into a bowl. Repeat the process for the remaining kernels. Turn the heat off when finished.
- While the pot is still warm, add in the honey and chocolate bar. Stir until well combined.
- Sprinkle the carob powder and cinnamon, then the melted chocolate mixture over the popcorn. Toss the popcorn to make sure everything is coated.
- Place the bowl in the refrigerator for 5 minutes for the chocolate to harden. Sprinkle sugar over the popcorn, then place the bowl back in the refrigerator for an additional 3 minutes. Sprinkle more sugar if necessary.
