Popcorn: Keep It Simple
Simple is often the best. Especially if you are already juggling too many things in your life. I like my snacks simple…cheese and crackers, celery and peanut butter, roasted nuts and a dry martini. I’ve always loved my popcorn with real butter and a sprinkling of salt. But if I’m honest with myself- and now you – I always felt a bit yucky after scarfing down an entire bowl of popcorn covered in essentially a half a stick of butter.
And don’t get me started on commercial movie theater popcorn “butter topping”. I stopped eating that years ago and was so pleased when our independent theater served organic local popcorn topped with real melted butter – and gave us the option to sprinkle real cheddar cheese powder or nutritional yeast or salt over it. Love those options.
Variations Make the World Go Round
I also remember making different versions of the tried and true Butter and Salt…. in college, it was butter and shoyu or tamari, when older and more concerned about weight gain I would forego the butter and just sprinkle salt or dill and salt over the home popped corn.
Crackerjacks Ain’t Got Nothing On This
Then I tried kettle corn… which was a revelation for me. Before trying it I had always likened it to Cracker Jacks – the molasses and caramel covered popcorn and peanut candy treat those of us growing up in the 60s loved to get when we went to the park to play or to ball games where they sold it by the truckload to sports fans. “Get Your Peanuts and Crackerjacks!”
Kettle corn was a totally different experience- it was altogether lighter. It didn’t have the dreaded peanuts I would have to pick out- and it was made with all natural ingredients. But I still always felt I was eating too much of something that wasn’t great for me. This time it was the refined sugar.
Then I stumbled upon popcorn nirvana. Lesser Evil’s Buddha Bowls Himalayan Sweetness popcorn. A friend had brought it to a house we were all sharing for the holidays. We all stood around in the kitchen passing this bag around and took a handful, popped it into my mouth and………. omg. Seriously. OMG.
It was this perfect balance of sweet, salty and…. was that a gentle coconut flavor on my palate? Yes!
Needless to say, that bag did not make it out of the kitchen alive. And when we went food shopping at Whole Foods later that day we stocked back up on Himalayan Sweetness. I had found my new best snack friend.
Next Best Thing
So here I am sitting at home working on uploading all of the recipes that Dédé had been working on while I was away and as usual when I do this job I get hungry. And the kind of hungry that doesn’t get satisfied by eating regular meals. I need to snack.
I didn’t want my normal go-to of veggies and cheese. And it’s too early for a martini. (I do have standards and a modicum of self-control.) I wanted Himalayan Sweetness. But we didn’t have any in the house and my Whole Foods doesn’t carry it. Our local co-ops do but they are too far to justify a snack food run.
But I did have popcorn in the pantry! So let’s improvise!
I read the ingredients online and thought… well… I can do that! But instead of the unrefined cane sugar, I chose to melt my coconut oil with a touch of maple syrup – being the New England gal that I am.
I love the lighter nature of maple syrup along with the fuller flavor to balance the light flavor of the coconut oil. Just add a few pinches of pink Himalayan salt and toss!
I am not ashamed to say I ate the entire bowl while typing this. Note to FODMAPers: please check servings sizes below. The rest of you, go for it!
Fill some of your reusable snack bags with some before you start eating and stash them in your pantry for another day. This way you won’t eat too much at this one sitting and you’ll have some to snack on and to share tomorrow!
The Best Popcorn Recipe Ever!
Inspired by Lesser Evil's Buddha Bowl Foods Himalayan Sweetness Popcorn - this super simple, yummy and not too filling popcorn recipe offers the perfect balance of flavors.
- 2 tablespoons organic coconut oil
- 2 tablespoons maple syrup, real maple syrup!
Prepare Topping: Place the coconut oil and maple syrup into a small pot and place over very low heat. Let the coconut oil melt, but don't let the mixture get too hot.
Make Popcorn: Meanwhile, make your popcorn either on top of the stove or with an air-popper.
Stove Top Popcorn Popping Instructions: Take a heavy bottomed pot and place the oil into the pot. Pour the popcorn kernels into the pot and cover with a well fitting lid. Turn the heat to medium and after a minute start moving the pot back and forth over the burner. You should start to hear kernels popping in a few minutes.
Keep the pot moving and give it a shake every now and again to keep the kernels moving in the pot. Once the popping sound starts to slow down you can remove it from the heat and let it finish. Remove the top as soon as it stops to release the steam. Be careful you are hovering not over it when you lift the cover!
Air Pop Instructions: Follow manufacturer's instructions for your air popper for the same amount of unpopped kernels.
Pour popped corn into a large bowl and then pour the melted coconut oil/maple syrup mixture on top. Mix well with a spoon. Then add the Himalayan pink salt and mix again. Taste. Add more salt if you desire - but remember that after a few handfuls you may wish you had left the extra salt off.
- With any kind of snack like this that is so easy to grab and eat...and grab and eat some more...that it is easy to over-indulge. Watch your portions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.