Ingredients
Method
- Place strawberries in food processor and pulse until powder forms and no chunks remain. Set aside.1 oz. freeze dried strawberries
- In a heavy bottomed saucepan, add coconut oil and 2-3 popcorn kernels. Turn heat to medium and cover the pan. Wait for the oil to heat and the kernels to pop. In the meantime, measure out popcorn kernels, sugar and salt so they are ready to quickly add.3 tbsp. coconut oil, ½ cup popcorn kernels, 3 tbsp. white sugar, ½ tsp. salt
- When the test kernels have popped, remove the pan from the burner and add the ½ cup kernels. Sprinkle with sugar and salt. Give the pan a good shake to coat the kernels.
- Cover the pan and place back on medium heat. Gently shake the pan continuously as the popcorn cooks to prevent burning. Once the popcorn starts popping, crack the lid on the pot.
- Continue cooking the popcorn until the popping slows to about 1 pop every 2 seconds. Immediately dump the popcorn into a large bowl and sprinkle with strawberry powder. Gently toss or use a wooden spoon to coat the popcorn evenly.
Notes
This popcorn is best served fresh, but will keep for about 24 hours.
