CHIPOTLE LIME POPCORN WITH SWEET & SPICY CASHEW CLUSTERS.

CHIPOTLE LIME POPCORN WITH SWEET & SPICY CASHEW CLUSTERS.
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Sometimes it’s so hot the heat sings through your body like a lullaby, taming your blood, soothing your mind, and sweeping far, far away all knowledge of the task(s) at hand. When summer hits, you feel no pain—sunshine and warmth and watermelon and afternoons by the pool make for a powerful relaxation tonic. I crave all things juicy and easy and cooling and tangy. And when it comes to picnicking outside, I want this popcorn.

Though the spice of chipotle definitely lends a kick, this popcorn is literally made for lounging outside with friends, packing lunch for the beach, or going on a shvitzy 4th of July picnic. The tang of lime is balanced by mellow raw coconut oil and rootsy, spicy chipotle.

And these cashews! Don’t even get me started. I had a little extra and found myself eating them for breakfast for days afterward. Honey, lime, more chipotle, and a surprise hit of cayenne and allspice caramelize over roasted cashews in the most deliciously sensual way. They’re a perfect match for this popcorn, and just as good on their own. Lounging in dappled light on a sultry afternoon.

Savor everything about this summer snack deliciousness over at this week’s Intuitive Eating with Kale & Caramel on Sonima.com. Recipe here.

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CHIPOTLE LIME POPCORN WITH SWEET & SPICY CASHEW CLUSTERS.

Servings 4

Ingredients

Popcorn

  • 1/4 cup unpopped popcorn kernels or about 8 cups popped popcorn
  • 2 teaspoons coconut oil (optional if popping without air popper)

Chipotle Lime Drizzle

  • 1 tablespoon coconut oil
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon sea salt

Sweet & Spicy Cashews

  • 1 cup raw cashews broken in pieces
  • 2 tablespoons honey
  • 2 teaspoon coconut oil
  • 2 teaspoon lime juice
  • 1/2 teaspoon chipotle chile
  • 1/2 teaspoon sea salt
  • few dashes cayenne pepper
  • couple dashes allspice

Instructions

  1. Use an air popper to pop your popcorn kernels, or heat coconut oil in large stock pot over high flame. When oil starts to sizzle, add kernels in an even layer across the bottom of the pan.
  2. Shake a few times to turn the kernels over in the oil, then cover with a lid. Let sit till they begin to pop, then keep your eye on them.
  3. Once the popping has slowed and the pot is almost full, reduce the heat.
  4. When popping slows way down, remove from heat and immediately pour popcorn into a large bowl. Set aside.
  5. In a small pot, melt ingredients for chipotle lime drizzle over low heat. Stir vigorously to combine. After about 30 seconds, remove from heat. Drizzle over popcorn slowly, turning popcorn as you go in order to distribute evenly.
  6. Preheat oven or toaster oven to 400º Place cashews on a baking tray and roast for 3 minutes. In that time, mix all remaining ingredients for sweet & spicy cashews in a bowl until fully incorporated.

  7. Remove cashews from oven and pour the honey spice mixture over them completely, turning to thoroughly coat. Return to oven for 2-3 minutes, until the honey begins to sizzle brown. Remove from oven and use a spoon or spatula to turn cashew clusters in the liquid, making sure as much of the honey coats them as possible. Place in freezer to cool, at least 15 minutes.
  8. After cooling, remove cashew clusters from freezer and break into chunks. Toss in with your popcorn. Enjoy!

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