Recipe: Kathryn Budig’s Coconut-Lemon-Rosemary Popcorn

#FindYourInspiration in this vegan recipe that takes a classic snack to the next level.
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#FindYourInspiration in this vegan recipe that takes a classic snack to the next level.
kathryn budig's lemon rosemary popcorn recipe

Popcorn takes me back to my happy place. At the end of the day, my mother used to make popcorn for me and we’d bundle up on the sofa and watch a movie over a massive bucket of deliciousness.

The simple snack still brings me comfort. But the foodie in me today wants a bigger experience than butter and corn, so I combined three of my absolute favorite ingredients to create this intense flavor bomb. I’ve traditionally used shredded Romano cheese on my popcorn, but decided to try nutritional yeast to keep this version vegan-friendly. The following recipe serves 2–3—or 1 huge popcorn fan.

Ingredients

1/4 cup popcorn kernels

1.5 tablespoons virgin coconut oil + 2 T for topping

1/2 lemon, zested and juiced

2 tablespoons unsweetened shredded coconut

2 tablespoons nutritional yeast

1 tablespoon fresh rosemary, minced

1 teaspoon spicy salt

1 teaaspoon maldon sea salt

Directions

Melt 1.5 tablespoons coconut oil in your pan with about 2 teaspoons lemon juice and half of the zest. Pop your corn with a tight-fitting lid, making sure to shake regularly to prevent burning.

Melt the remaining coconut oil with the remaining lemon juice. Mix in rosemary and lemon zest.

Transfer hot popcorn into a large serving bowl. Pour coconut-rosemary-lemon mix over the popcorn and fold in well. Add nutritional yeast, shredded coconut, spicy salt, and sea salt and lightly toss until the popcorn is evenly coated.

Go for it (and remember to breathe)!

Feeling sweet? Also try our Brown Sugar-Cinnamon Popcorn recipe.

Kathryn Budig is the yoga teacher behind AIM TRUE, a regular writer for Yoga Journal, and a presenter at YogaJournal LIVE!.