¼ cup coconut oil
¼ cup popcorn
¼ cup maple sugar
6 ounces Cabot Farmhouse Reserve Cheddar, cut into ½ inch cubes
½ cup (1 package) freeze dried apples
¼ cup walnut pieces
1 teaspoon sea salt
HEAT coconut oil in a Dutch oven,on medium heat. Add popcorn kernels to oil, then add maple sugar. Stir to assure all corn kernels are coated with melted oil and sugar. Place lid on pot and shake pot over heat. It will take a few minutes for the kernels to pop, but continue to shake the pot over the heat to prevent burning (keep shakin', its a good workout!)
REMOVE from heat once the corn popping begins to slow, allow to cool slightly, then add salt to taste. Add in cubed cheese, apples and walnuts. Then dig in!
Recipe and photo courtesy of Eating Local in the Lou.