In honor of National Margarita Day…I couldn’t help myself.
I have actually been working on this recipe for a magazine article set to publish this coming spring. The recipes are meant to be light and fresh, this one definitely fulfills that.
I was pleasantly surprised by this recipe once I finally got around to testing it. I did find that it’s very hard to take photographs of food when you can’t stop stuffing your mouth with it…
This one is definitely worth a try.
- Margarita Popcorn
- ½ cup corn kernels
- 2 tablespoons coconut oil or vegetable oil
- 2 tablespoons honey simple syrup (*recipe below)
- 2 limes, zested
- ½ cup shredded sweetened coconut, toasted
- Kosher salt to taste
- For the Honey Simple Syrup:
- ½ cup water
- ¼ cup honey
- Pop kernels over stovetop in a little bit of oil or in an air popper. Combine popcorn and toasted coconut, set aside.
- Combine simple syrup, zest and sea salt. Pour half of syrup mixture over popcorn and toss. Repeat with remaining syrup mixture. Season with extra salt, if desired.
- This popcorn doesn't need the extra oil, but it you prefer it: heat coconut oil in microwave and add 2 tablespoons of regular honey (skip the simple syrup). Stir to combine, add zest and sea salt; toss mixture with popcorn.
- For the Honey Simple Syrup, combine water and honey in a small saucepan over medium heat. Heat until honey is completely dissolved. Remove from heat and allow to cool. Can be stored in refrigerator for several weeks.