Heat 2 tablespoons of the oil over high heat in a large pot with a lid. Add kernels and shake the pot to coat them with oil. Cover. As soon as the kernels start to pop, reduce heat to medium-low and cook, shaking the pot once, for 6 minutes, or until popcorn has finished popping. Transfer to a large bowl.
Make the sauce: Heat remaining tablespoon of oil, nectar, cinnamon, and sriracha in a saucepan over medium-high heat. Bring to a boil, stirring constantly. Drizzle over popcorn and toss using 2 large spoons. Add salt to taste.
YOU’VE GOT OPTIONS
This recipe calls for you to pop your own kernels because it’s more economical than microwave or prepopped popcorn and you are in control of the ingredients. However, for real convenience, you
can use 10 cups of prepopped popcorn (one large bag) and follow step 2 as written, using 1 tablespoon of oil.
Coconut nectar is a dark brown, tartly sweet syrup with malt and molasses overtones. You can substitute maple syrup or rice syrup.
Makes 10 Cups
3 tablespoons extra-virgin avocado oil, divided
1 ⁄ 2 cup popcorn kernels (see options)
1 ⁄ 3 cup coconut nectar (see options)
1 teaspoon ground cinnamon (see options)
1 ⁄ 2 to 1 teaspoon sriracha sauce
1 ⁄ 2 teaspoon coarse salt or to taste
From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.