Gingerbread Cookie Popcorn

Makes 4 servings

105 calories / 9F / 5C / 1.5P / per serving

Ingredients:

• 1/2 cup popcorn kernels
• 2 Tbs grass-fed butter
• 2 Tbs Offbeat Foods Gingerbread Cookie Butter
• Dash cinnamon
• Sea salt

Directions:

1. Add the popcorn kernels to an air popper. Pop into a large bowl; set aside.
2. Add the butter to a small bowl and melt in the microwave for 10-20 seconds. Add the OffBeat Gingerbread Cookie Butter to the melted butter and stir until combined.
3. Pour the butters over the top of the popcorn and toss to coat. Sprinkle with cinnamon & sea salt. Enjoy!

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