Sweet & Spicy Sesame Popcorn

Sweet & Spicy Sesame Popcorn

Once you’ve had homemade popcorn, you’ll never want to pop one of those store-bought, trans-fat laden bags again.  Fresh and crunchy, you can top it with whatever fun seasonings you’re in the mood for!  

Print

Sweet & Spicy Sesame Popcorn

Chosen Foods 100% Pure Avocado Oil is the perfect medium for popping since it’s so mild in flavor and safe for the high, high heat needed to pop the kernels.  Top with a uniquely sweet and spicy glaze full of fall spices, maple syrup, and a touch of our Spicy Sesame Oil for a flavorful, yet healthy, snack that will please both adults and kids.

Ingredients

  • 3 tbsp ghee or clarified butter
  • 2 tbsp organic maple syrup
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • 1 tbsp Chosen Foods Spicy Sesame Oil
  • ½ cup organic non-GMO popcorn unpopped
  • 2 tbsp Chosen Foods 100% Pure Avocado Oil

Instructions

  1. Make the glaze by combining the ghee, maple syrup, cinnamon, ginger, and sea salt in a small saucepan over low heat. Whisk well to combine and warm through, about 3 minutes. Remove from the heat and add in the Spicy Sesame Oil. Whisk again, cover, and set aside.
  2. Heat a large, heavy-bottom pot over medium heat. Add the popcorn kernels and Pure Avocado Oil and stir to coat all the kernels. Allow to sit uncovered over the heat, shaking occasionally. Once the first kernel or two has popped, cover the pan quickly and turn the heat to high.
  3. While the remaining kernels begin to pop, continuously shake the pan gently (with the lid still oto keep any popped corn from sitting on the bottom and burning. Continue to shake until the popping sounds have slowed. Turn the heat off and continue to shake until the popping has stopped.
  4. Pour the popped popcorn into a large serving bowl. Uncover the glaze, whisk well if it has separated, and drizzle it over the popcorn. Toss the popcorn to coat evenly with the glaze. Add additional sea salt if desired and serve immediately.

Leave a comment

← Previous Orange, Squash, and Cacao Nib Salad