Ingredients
Scale
- 3 cups air-popped popcorn
- 1 cup honey roasted peanuts
- 1 cup roasted corn kernels (lightly salted)
- 1/2 cup shredded coconut, toasted
- 1/4 cup mini rice crispy treats, cut into ‘chicken foot’ shapes (or use mini marshmallows + pretzel sticks)
- 1 tbsp melted coconut oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne (optional)
- 1 tbsp brown sugar (for dusting)
Instructions
- In a large bowl, combine popcorn, peanuts, roasted corn, and shredded coconut.
- In a small bowl, whisk melted coconut oil, paprika, garlic powder, and cayenne (if using). Drizzle over dry ingredients and toss until evenly coated.
- Gently fold in rice crispy ‘chicken feet’ treats.
- Sprinkle with brown sugar and toss lightly.
- Transfer to a decorative bowl or a woven tray for serving. Best enjoyed fresh!
Notes
- For nut-free, swap peanuts for toasted sunflower seeds.
- Make ahead: Store in an airtight container for up to 2 days (sugar may soften pretzels over time).
- Add dried mango or pineapple for extra tropical flair.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Method: No-bake
- Cuisine: Polynesian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 9g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
