Popcorn au sirop de cannelle
By: Agi Kaja
Popcorn au sirop de cannelle, une version plus légère et plus chaude du popcorn sucré.
Recipe from Whole Food Earth®
Popcorn au sirop de cannelle
Category
CollationsCuisine
InternationalPopcorn au sirop de cannelle, une version plus légère et plus chaude du popcorn sucré.
Ingredients
- ** OPTIONAL 1 teaspoon fine sea salt, add according to taste
- 3 tablespoons coconut oil, or enough to thoroughly coat the bottom of the pan
- 1/2 cup popcorn kernels
- 1/4 Cups of Syrup (Maple or Golden)
- 1 Tablespoon Cinnamon
Directions
- Heat oil over medium heat in a saucepan
- Add in a few kernels
- Once these begin to pop, add in more kernels until the bottom of the pan is evenly coated in them.
- Cover the saucepan and shake until all kernels are covered in oil
- Once the kernels start popping make sure to give the saucepan a good shake every 15 seconds or so. (This ensures all kernels will pop whilst preventing any burning from occurring)
- After nearly all the kernels have been popped, transfer the popped corn into the food container.
- Mix the syrup and cinnamon until well combined (add more cinnamon as required)
- Pour onto freshly popped popcorn
- Mix until popcorn is completely covered and sticky.
- Serve and enjoy!
- **OPTIONALFancy adding a savoury twist? Sprinkle in a bit of salt to achieve the perfect balance of sweet and savoury.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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