A few months ago I bought a jar of coconut oil to make a homemade coconut sugar exfoliating scrub for my face during these dry winter months, but it wasn't until the other day that I decided to actually cook with it. We cook with a lot of olive oil, but I've also read about the health benefits of coconut oil and have been meaning to start trying it in recipes here and there.
So for my first coconut oil recipe, I made popcorn. I like to make popcorn the old-fashioned way, on the stove, in a lidded saucepan, shaking out the popcorn into a bowl as the pan gets full. So I popped the popcorn in coconut oil, then sprinkled it with cinnamon, freshly grated nutmeg and a little salt.
It was so good, and sweet in its own way from the buttery coconut and spicy cinnamon, that I really didn't want to share it with Jamie. But of course I did.
It makes a wonderful holiday treat, too, when there's so many other sweet things to be eaten, this is a light and healthy option.
One Year Ago: Christmas Cookies filled with Salted Caramel and Jam
Two Years Ago: A White Christmas
Cinnamon Coconut Popcorn
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- 3 tablespoons coconut oil
- 1/2 cup popcorn kernels
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- salt, to taste
Melt the coconut oil in a lidded saucepan over medium heat. Add the popcorn kernels and swirl to coat them in the oil. Pop the popcorn and dump into a large bowl. Sprinkle with cinnamon, nutmeg and salt.
Recipe from Curly Girl Kitchen
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