Popcorn, honey cinnamon almond butter, maple syrup and cayenne pepper combine into the perfect sweet & spicy fall snack. This family treat is ready in just 10 minutes.
7 cups pre-popped popcorn (about 1/4 cup corn kernels)
1/4 cup + 1 tbs Lindsay Honey Cinnamon Almond Butter
1 tbs coconut oil
2 tbs maple syrup
1/4-1/2 tsp cayenne pepper (depending on how spicy you want it)
1 tsp dried rosemary (or 2 tsp fresh rosemary)
1 tsp sea salt (chunky flakes are best)
Preheat oven to 350F.
Combine honey cinnamon almond butter, coconut oil and maple syrup in a small bowl. Heat in microwave in 30 second intervals until oil is melted. Add cayenne pepper and stir until smooth.
Place popcorn in a large bowl. Drizzle almond butter mixture onto popcorn and mix until evenly coated. Sprinkle rosemary and sea salt onto popcorn and mix until evenly coated.
Spread popcorn evenly on a baking sheet and bake for 5-7 minutes.
Let popcorn cool and enjoy!
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