As the heat of summer slows us down, we are welcomed into a time of reflection, of enjoyment, of savoring. Sunshine gives us new urgency to hike with friends, barbecue with family, or steal a weekend afternoon to read by ourselves in the park.
The warmth begs us to stop, to be present, to taste more fully. 
In tune with the pace of the season, enjoy this tangy, spicy, and sweet picnic popcorn—perfect for all your weekend and 4th of July plans. Take it on a picnic, eat while watching fireworks, or pack it in your cooler for the beach. It’s completely irresistible, and will leave a sultry reminder of summer heat on your lips. Enjoy with a cool pitcher of limeade!
By Lily Diamond
Ingredients
Popcorn
- 1/4 cup unpopped popcorn kernels, or about 8 cups popped popcorn
- 2 teaspoons coconut oil (optional, if popping without air popper)
Chipotle Lime Drizzle
- 1 tablespoon coconut oil
- 1/2 teaspoon lime juice
- 1/4 teaspoon chipotle chile powder
- 1/4 teaspoon sea salt
Sweet & Spicy Cashews
- 1 cup raw cashews, broken in pieces
- 2 tablespoons honey
- 2 teaspoon coconut oil
- 2 teaspoon lime juice
- 1/2 teaspoon chipotle chile
- 1/2 teaspoon sea salt
- few dashes cayenne pepper
- couple dashes allspice
Directions
Use an air popper to pop your popcorn kernels, or heat coconut oil in large stock pot over high flame. When oil starts to sizzle, add kernels in an even layer across the bottom of the pan.
Shake a few times to turn the kernels over in the oil, then cover with a lid. Let sit till they begin to pop, then keep your eye on them.
Once the popping has slowed and the pot is almost full, reduce the heat.
When popping slows way down, remove from heat and immediately pour popcorn into a large bowl. Set aside.
In a small pot, melt ingredients for chipotle lime drizzle over low heat. Stir vigorously to combine. After about 30 seconds, remove from heat. Drizzle over popcorn slowly, turning popcorn as you go in order to distribute evenly.
Preheat oven or toaster oven to 400ºF. Place cashews on a baking tray and roast for 3 minutes. In that time, mix all remaining ingredients for sweet & spicy cashews in a bowl until fully incorporated.
Remove cashews from oven and pour the honey spice mixture over them completely, turning to thoroughly coat. Return to oven for 2-3 minutes, until the honey begins to sizzle brown. Remove from oven and use a spoon or spatula to turn cashew clusters in the liquid, making sure as much of the honey coats them as possible. Place in freezer to cool, at least 15 minutes.
After cooling, remove cashew clusters from freezer and break into chunks. Toss in with your popcorn. Enjoy!
Nutritional Information
- Calories
- 328
- Total Fat
- 23g
- Saturated Fat
- 10g
- Cholesterol
- 0mg
- Sodium
- 461mg
- Carbohydrates
- 28g
- Dietary Fiber
- 3g
- Sugars
- 10g
- Protein
- 7g
YIELD:
4 servings
Comments (0)