Popcorn may be more than a guilty pleasure for me. It’s almost to the point that if it existed in liquid form, I would be injecting it into my veins right now. I know. We pop popcorn on the oven top at least once a week, often more. Sometimes though, even that takes too long. I’m a patient man, yet it’s only natural to keep some pre-popped SkinnyPop popcorn around the house for the now moments.
Already a SkinnyPop popcorn aficionado, when Amplify Snack Brands reached out to me and asked if I would share one of the ways I eat their popcorn, it wasn’t hard to say yes. Hence, this post. I am not being compensated for this recipe.
SkinnyPop’s original popcorn has a light, near neutral flavor (sunflower oil) and frankly, is delightful straight out of the bag. I should know, it rarely lasts more than one or two sittings. However, now and again it’s fun to dress it up a bit with some new flavors. A little dusting here, a little sprinkling there and voilà! You wind up with a little sumptin’ special:
Gosh darn, drool-out-your-mouth popcorn magic. (Hold the bowl away from you if you’re sharing.)
This recipe caters to the times when I’ve had enough salt, and I’m craving something savory. As an added bonus, it’s easier than
pie corn to make.
SkinnyPop Popcorn Recipe: Apple, Pecan, and Rosemary
This recipe makes enough for an entire bag of SkinnyPop popcorn, or ~2 tablespoons per SkinnyPop’s serving size.
Don’t blink or you’ll miss the instructions, it’s that easy. Here are a couple tips before you start:
- Toast your pecans before blitzing them for an extra savory and deep flavor.
- The drier your apples the better. You can find these in bulk sections, near the nut snacks, or in the health section in most stores.
Add the SkinnyPop popcorn to a bowl. (Not done yet, it’s not that easy!) Set this aside. Don’t eat it. Not yet.
In a food processor, add the pecan halves, dried apples, and rosemary. Blitz it a few times until it’s evenly incorporated. The smaller the chunks the better. Don’t run it too long, or you’ll heat up the apples and pecans, drawing out moisture.
My current food processor is slowly dying, so my blitzed ingredients aren’t as small as they used to be. If yours still has some pep in its step, they’ll be finer.
Spritz some olive oil over the top of your popcorn that’s been patiently waiting. You don’t need much (but really, that’s up to you, drown it if that’s your thing).
Sprinkle in the savory goodness, a.k.a. the ingredients you just blitzed together. Add a dash of salt to accent the flavors and serve!
See what I mean? Easy and delicious. Enjoy!
If you have any topping left, throw it in a plastic container and toss it into the freezer for next time.
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