Popcorn. A no-fight food. Children welcome it. Peace in the house. Happy. Here is our very simple, 5-ingredient recipe to jazz up your next bowl. We pour this drizzle on two batches of air-popped corn, but if you want an extra tasty, gooey treat, you can use it on one batch.
Nut Butter & Honey Popcorn
About 12 servings
1 to 2 batches air popped corn (or however you like to pop yours)
1/3 cup nut butter (we like peanut)
1/3 cup extra virgin coconut oil or ghee (this makes the sauce nice and drizzly so it disperses evenly over the popcorn)
1/4 honey (local, raw is best)
1/2 teaspoon celtic sea salt
- Start the popcorn. While the corn is popping, in a small cast iron skillet, soften the nut butter over medium heat. Turn heat off and stir in coconut oil and honey until all melted and well combined (I add the honey and oil after the heat is off to try and preserve as many enzymes as possible in them. Since we use roasted peanut butter, we choose to heat that up first).
- The popcorn should be done popping right as the drizzle is ready. Drizzle over popcorn, then sprinkle sea salt over popcorn.