Spiced Butter Popcorn
Kimberly
Scrummy Snacks
Sweet, cinnamon-y, buttery and so so addictive!
Growing up, popcorn was an easy treat that was fun to make. We used to cook it in canola oil and sprinkle powdery icing sugar all over it.
Things have changed a bit since the 70's though, and I've come up with a healthy version that possibly tastes even better than it did 40 years ago.
Ingredients
⅓ cup ORGANIC popping corn
3 tablespoon of cold pressed coconut oil or ghee
1 tablespoon of organic or grass fed butter
good pinch of unrefined salt
1-2 tbspns of rapadura sugar or a big blob of maple syrup
1 teaspoon Aroma Spice
Directions
Heat a large heavy based pot on a moderately high heat on the stove and heat for around 2 minutes
- Pop the coconut oil in to melt
Place 3 corn kernels in. when they pop, it’s ready
Add the popping corn in an even layer and put the lid on firmly and take off the heat for 30 seconds
Pop back on the heat. Wait for the popping to start...DON'T LIFT THE LID!
- Once the popping starts, give it a shake every now and then to get the kernels to the bottom but don't take the lid off!
- When there is no more popping...you're done!
- Tip the popped corn into a large bowl with enough room to toss it about
- Blob the butter in the hot pan off the heat
Add your salt, spices and maple syrup to dissolve a little
- Pour the butter mixture all over the corn and toss quickly to coat
- Repeat the butter process if you didn't get good coverage or it needs MORE!