SEA SALT AND COCONUT CASHEW POPCORN
1⁄3 cup popcorn kernels 2 tablespoons coconut oil ½ cup raw cashew pieces sea salt to taste
Directions: 1. Put the coconut oil in a large deep pot. Heat over medium heat until melted. 2. Add the popcorn kernels to the melted coconut oil and tilt the pan so all the pop-
corn kernels are coated. 3. Cover and allow the kernels to begin popping (over medium heat). Once you hear them start to pop, shake the pan a bit to avoid any burning. 4. Allow the kernels to continue popping for about four minutes. Remember to keep shaking the pot to avoid burning. You’ll know they’re about done when there’s no more than five seconds between each pop. 5. Uncover and toss with sea salt and cashew pieces. Enjoy!
Makes 4 servings
Nutrition facts (per serving): calories 286, total fat 20 g, protein 7 g, sodium 299 mg, carbs 22 g, fiber 4 g, sugar 2 g Note: To reduce fat, use less coconut oil and fewer cashews.