Photo & recipes by Emily Armstrong
1/2 cup organic popcorn kernels
2 tbsp. coconut oil (1 tbsp. melted)
1/2 tsp. red pepper
1/2 tsp. curry powder
salt to taste
1. Heat over medium-high heat, 1 tbsp. coconut oil and kernels in a medium to large pot. Make sure they heat up together. The kernels should cover the bottom of the pot without overlapping.
2. The kernels will get hot and start to pop. At that point, partially cover the pot with a lid and gently shake it while kernels pop. There should be steam escaping from the pot while the kernels pop.
3. Once the kernels have stopped popping, transfer to a large bowl. Add 1 tbsp. melted coconut oil, spices, and salt. Gently shake bowl to coat the popcorn. Add more salt for tasting preferences and enjoy!
1. Preheat oven to 375 degrees. Drain, rinse, and dry chickpeas on a paper towel. While they dry, whisk together olive oil, cinnamon, and coconut sugar in a small bowl.