Honey-Lavender Popcorn {Dairy-Free + Gluten-Free}
Sweet, crunchy + lavender adds something extra special! It's like eating a lightened up Carmel-Corn! No added sugar here! Just honey-sweetened and no butter! The coconut oil gives this Honey-Lavender Popcorn a perfect buttery flavor without the dairy! Oh...and no fancy popcorn popper needed! Note: Popping your own popcorn on the stove can be a little dangerous, especially over an open flame. Parental guidance highly recommend. Proceed with caution:).
Servings: 3 small (full) popcorn bags
Ingredients
- 6 tbsp virgin coconut oil (the solid stuff), divided
- 1/4 cup popcorn kernels, preferably organic + sprouted (easier to digest + more nutrients)*
- 1/4 cup honey
- 2 tsp dried culinary lavender, finely minced**
- sea salt
Instructions
- Preheat oven to 350 degrees and line a sheet pan with parchment paper.
- Heat 3 tbsp of the coconut oil in 3-quart saucepan (If you have a gas top you may want to use as old pan due to the high heat you cook the popcorn and blackening the bottom) over high heat. Heat until oil starts to smoke.
- One the oil starts to smoke add in the popcorn kernels in an even layer in the bottom of the pan. Let them sizzle in the oil with the lid off. Once you see the first kernel pop quickly place the lid on the pan and start shaking your money-maker;). But seriously, you need to shake the pan so the kernels on the bottom get "flipped" around like a pancake to prevent burning. If possible, hold the lid on with an oven-mitt/heat-proof towel. Continue to pop until you notice that popping really starts to slow down. Remove popcorn from the heat, keeping the lid on to keep warn.
- Next, in a small saucepan add the remaining 3 tbsp of oil + the honey. Bring to a bowl over medium-high heat whisking constantly until honey is well-dissolved into the oil. Let boil up for a few more seconds. Remove from heat and whisk in the cut culinary lavender.
- Poor honey-lavender oil over the popcorn and give a good stir to coat the kernels.
- Dump popcorn onto a parchment-lined sheet pan, being sure to pour any syrup that's left on the bottom, give it another good stir with your hands to coat all the kernels you can. Spread out into a single layer and sprinkle on some sea salt of choice (I think finely ground works better here). I like to do it this way so you can better see how much salt to use. Give it another stir with your hands and a taste until desires salt amount (be careful not to eat it all at this point;). Spread it out again in a single layer and place it in the preheated oven.
- Bake for a total of about 15 minutes, until popcorn is golden (be careful because this can burn really fast, so keep a close eye!). Set timer for every 5 minutes to stir a total of 2 times while in the oven. Remove from the oven and let cool. Popcorn will harden/caramelize as it cools.
- Now put in your fav. Rom-Com/Chick-Flick & Enjoy!!:)
Notes
*The first time I made this I finely chopped the lavender and it was just the right amount. However, my husband made the popcorn and there may have been a bit more popcorn. I used 1 tbsp. dried lavender. The second time I started chopping and then used a mortal and pestil and I think the flavor was a bit strong. So I decide to decrease the lavender amount to 2 tsps for the recipe but if you want more lavender flavor I would use a scant tbsp and stick with chopping. You could try a spice grinder; however, I cannot attest to how the flavor will turn out.
**See this article for more info. on sprouting (not an affiliate link). I purchase organic sprouted popcorn from Thrive Market (affiliate link).
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