Makes 8 - 10 Cups
1 C organic corn kernels
2 T refined coconut oil
Sea salt, to taste
1/2 C raw almonds, chopped
1/2 C raw cashews, chopped
1/2 C pumpkin seeds
1/2 C raisins
2 T organic butter, (pastured if possible:)
1/3 C honey
1 t cinnamon
1/4 t cardamom
1. In a large (deep) stock or soup pot, heat coconut oil over medium-high heat. After a couple of minutes, drop 2-3 kernels in to test. When they pop, take pot off the heat and add the full cup of kernels to cover bottom of pot in one layer. Add some sea salt and then bring back to medium heat. Keep partially covered. When you hear the popping, give the kernels a hand by shaking the pot back and forth a bit, to prevent any from burning. Keep this up till you have a nice full pot of fresh popped corn.
2. Spread the popcorn out on 1 or 2 sheet pans. Add nuts, pumpkin seeds and raisins.
3. In the pot, melt the butter and honey and add spices. Add this mixture to the popcorn mix and blend well.
4. Optional step: I sometimes (time permitting) throw these sheet pans into the oven at 350 for about 5 minutes just so that everything gets extra crispy. It’s not the end of the world if I don’t get to this step, but it does last longer and stays crispier.
P.S. For a vegan version, substitute the butter for the same amount of extra virgin coconut oil and sweeten with agave instead of honey:)
Update; April 14, 2012:
Just found this article – http://www.sciencedaily.com/releases/2012/03/120325173008.htm It talks about the antioxidant level in popcorn! Check it out!