6 Reasons Why Vanilla Almond Popcorn Wins in a Smart Snackdown
I am a snacker. I love snack foods of all kinds. But as I am getting older (turning 30 this year!), my metabolism is not quite what it used to be. So while I am not ready to get rid of snacks all together, I just have to be smarter with my snacking. Enter Vanilla Almond Popcorn.
1. It’s a whole grain.
It’s the truth! You popped it, but you are eating it all. So, bam, good for you.
2. It’s naturally sweetened.
This was the thing that sold me on this snack. It’s sweetened with dates. Not even honey or coconut sugar. So that is extra good.
3. Almonds give it extra protein.
If you are going to snack, you should make that snack a worthwhile one by snacking on protein-rich foods. That way you are not looking to eat another snack 20 minutes after you already indulged. Protein: check!
4. Cooking in coconut oil is good for you.
Coconut oil is the king. Doctors recommend eating a tablespoon or two a day. So here you go. A yummy way to meet that goal.
5. You control the salt.
Popcorn is notorious for being salty. But when you make it yourself, you get to decide how much or how little you want to go. I personally love salt, and have super low blood pressure, so I salt away!
6. It’s yummy!
What good is a good-for-you snack if it’s not tasty? I made this recipe in it’s original form, but I personally thought it could do with just a touch more sweetness, so I added a few more dates. I have changed the recipe to reflect this. More dates means more yumminess! Promise!
Vanilla Almond Popcorn
adapted from Real Food Real Deals
½ cup organic popcorn kernels
2 tbsp coconut oil
2 tsp. vanilla extract
2 tbsp almonds
1-2 tbsp water
salt to taste
- Preheat the oven to 325 degrees F.
- Pop the popcorn. I used my microwave and a brown paper bag twice. You can see how I did it in this post.
- In a food processor, combine the coconut oil, dates, vanilla, almonds, and water. Process until smooth, scraping down the sides as needed. Start with one tbsp of water and add more water, a teaspoon at a time, if it’s overly thick.
- In a large bowl, combine the popcorn with the sauce. Transfer to a large roasting pan and bake for 8 to 10 minutes, stirring every 2 minutes. The popcorn is done when all the pieces are no longer soggy.
- Salt to taste.
- Cool on a wire rack, then store in an air-tight container.