February finds our stores of fruits and vegetables low. In order to find a satisfying, healthy snack, you might have to rummage in your cupboard or hit the bulk aisle. This popcorn treat makes use of local honey and can handily use up bits and pieces that you might have left over in your pantry from baking. The T&C carries some nice items in the bulk aisle, like California olive oil and CB’s peanuts, that allow you to make some purchases that are ‘closer to home.’
Popcorn Snack Mix
For popping the corn-
1 cup unpopped popcorn
2 tbls. peanut oil*
2 tbls. olive oil*
For the snack mix-
2 cups any combination of nuts and seeds (Peanuts, cashews, sunflower seeds, and pumpkin seeds make a nice blend.)
1/4 tsp cinnamon
1/2 c. honey
1/2 c. olive oil
1/4 tsp salt
Heat a heavy pot over medium heat. When hot, add oil and about 4 kernels of popcorn. Place the lid on the pot. When those test kernels are popped, remove the pot from the heat for 30 seconds. Add 1 cup popcorn and cover, leaving the lid cracked to allow steam to escape. Shake the pot often. Listen for the popping to slow to several seconds between pops. Remove from heat, keep lidded, and wait for the last few pops.
Prepare two baking sheets by lining them with parchment paper. Preheat the oven to 325F.
Remove the popcorn to a large bowl. Add the nuts and seeds. Whisk the honey with the oil. With a plastic spatula, begin to mix in the liquid. You will probably need to use your hands to mix it thoroughly. (You want to coat ever surface with the liquid.) Spread onto your prepared baking sheets. Sprinkle with the 1/4 tsp. salt. Bake for about 15 minutes. If you allow the mix to cool on the sheets, it will form large clumps which are fun to eat.
Store in a sealed jar.
*You can definitely swap in 4 tbls. of coconut oil.