The Snackable Recipe Contest and Free Snackable Recipe Book got me thinking about my favorite snack, popcorn. I usually enjoy it simple and savory, but this glazed popcorn recipe is a worthy treat. It is spiked with healthy little poppy seeds and a double dose of natural lemon goodness.
This glazed popcorn has a bright, fresh, summery appeal, but is also perfect for packing in lunch boxes as we head into fall, and can also be savored when citrus is at its prime, in winter! And though the recipe calls for plain old sugar, you can use organic sugar or sub in you favorite unrefined granulated sweetener – but you may want to run coconut sugar or evaporated cane juice through a grinder to powder before using, since they don’t always dissolve as readily.
The recipe and photos here were shared with us by Popcorn.org – I swear I should be on their payroll just to help support my popcorn habit! They use a common natural glazing technique with whipped egg white (yes, eggs are dairy-free!), but I’ve included a simple “kettle-style” option for vegan and egg-free popcorn-lovers, too.
Special Diet Notes: Lemon Poppy Seed Glazed Popcorn
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan lemon poppy seed popcorn, you can substitute 3 tablespoons of coconut oil for the egg white. It will be less of a glazed popcorn (and the mixture won’t be foamy), but more of a kettle corn.
- Heat your oven to 300°F and line a large, rimmed baking sheet with parchment paper, a silicone baking mat or greased foil.
- Spread the popcorn onto the prepared baking sheet.
- In a small bowl, whisk together the egg white, sugar, salt and lemon extract until foamy. Mix in the lemon zest and poppy seeds. Pour over the popcorn and toss to coat evenly.
- Bake 20 minutes, stirring once midway through the baking time. Cool completely before storing in airtight container.