Happy Friday the Thirteenth! For those of you who have decided not to leave the house today and are planning on binge watching Netflix, this recipe will be perfect for you. It’s also perfect for anyone’s who’s getting tired of microwave popcorn. Perhaps you’ve fantasized about those delicious sounding popcorn flavorings you’ve seen on the snack aisle, but you’re wary of all the bad stuff that’s in it. Well, this recipe is perfect for you too. Not only do you get to pop your own popcorn and avoid burning it in the microwave, but you also get to make your own sweet seasoning to go on it and you’ll know exactly what’s in it. Here’s how to make low-sodium, gluten-free, cinnamon sugar popcorn. You can either make it with an air popper or on the stove.
What You’ll Need:
- 1/4 cup of unpopped popcorn kernels
- 1 Tbsp unsalted butter (1/2 Tbsp for stove)
- 1-1/2 Tbsp canola oil (for use with stove)
- 1 tsp confectioner’s (powdered) sugar
- 1/8 tsp ground cinnamon
- A 2-qt bowl
- A heavy bottom 2-qt pan with lid (for use with stove)
Step 1: Make the cinnamon sugar by mixing together the powdered sugar and ground cinnamon. It may not seem like a whole lot, but this little bit will go a long way.
Air Popper: Put the kernels in your popper. If your popper has a place to melt butter while the kernels are popping, place the butter there. (If not, refer to the last part of the stove instructions.) Place the bowl under the place where the popcorn comes out. Turn on the popper and wait until it’s finished.
Stove: Pour oil and kernels into the pan. Put the lid on top, leaving a small gap for air to escape. Cook over medium heat until the popping slows to 2-3 seconds between pops. Remove from heat. Pour popcorn into bowl. Put butter in a microwave-safe dish and microwave on high for 10-20 seconds or until the butter is completely melted.
Step 3: With a spoon, drizzle the melted butter onto the popcorn, stirring often to ensure the best distribution. Next, sprinkle the cinnamon sugar mixture, stirring often as well. (If your bowl has a lid, you can put the lid on top and shake the popcorn to ensure that all the kernels
Popcorn is a whole grain and gluten-free, so it’s easy to see that it’s healthy by itself, but tastes much better with butter, which is why so many consider it a junk food. However, making popcorn yourself is much healthier since you can control how much butter and salt goes into it, and it’s not as hard as it may seem.
Hope you enjoy this simple and easy recipe! Tomorrow is a special day for baked goods, so you can expect a bonus blog on 3/14/15 at 9:26 AM PT.