Happy Halloween! I hope no one tries to pawn off those crunchy dry popcorn balls on you this year. So lame. Maybe you will be lucky and get this delicious wasabi-coconut popcorn instead. home maker If not, make it yourself and curl up on the couch with a halloween horror flick. Or if you are more like me (i.e., scared of the dark), a kid’s halloween home maker movie.
Instructions First add coconut to a heavy-bottomed skillet home maker or pan over medium-high heat. Toss constantly until lightly browned. Set aside. Heat the coconut oil in a large pan (one with a lid) over medium-high heat. Drop a few kernels of popcorn into the oil to check if it is hot enough to cook the popcorn: if the kernels spin, it is ready. Add the sea salt and popcorn kernels and cover the pan. When the corn begins to pop, shake the pan frequently until the popping slows down. Remove from heat but give it another shake or two. Remove the lid when the popcorn has stopped popping completely. Meanwhile, melt the butter, wasabi paste, and agave in a small pan and whisk to combine. Pour the popcorn into a large bowl and drizzle on the wasabi mixture and pour on the coconut, tossing well. Add more salt if necessary.
This entry was posted in Dessert , Food , Gluten-free , Recipes , Snacks home maker , Vegan and tagged coconut , easy , gf , gluten-free , glutenfree , halloween , healthy , popcorn , vegan , wasabi home maker on October 30, 2013 by Chels . Post navigation ← Two for Tuesday: Whale Watching near the Farallons Simple Sage Beans with Beet Salad (vegan & gluten-free) →
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