Our resident foodie creator, Ifat will have you poppin’ after you try out her family’s salted caramel popcorn recipe!
I’m always on the hunt for healthier versions of my absolute favourite… the salted caramel popcorn. Living out in the boonies (holla Sai Kung!) it’s been hard to get my hands on my favourite SOTE popcorn. To solve my predicament, I’ve playing around a lot in the kitchen for an easy DIY recipe that isn’t time consuming but is also on the healthier side compared to most store bought popcorn.
Honestly we don’t eat too much popcorn at home since we strive for everything in moderation. But when we do, we always make sure the kernels are organic. If it’s not, it’s likely a GMO and well, I could write a whole ‘notha post on GMO’s! And guess what, mamas? Microwave popcorn (even if it’s labeled as organic) is still harmful!
Dr. Oz stated, “The smell that first hits you when you open a bag of popcorn is perhaps one of the most satisfying, but it may be harmful to your health.” He goes on to explain that the smell most people love is actually a chemical called diacetyl, a synthetic butter flavouring added to the product. Factory workers even developed a problem called “popcorn lung” from breathing in the gases with the diacetyl in it. Dr. Oz said even people who make it frequently can develop lung problems. Yikes!
So here’s the thing, making your own organic stove top popcorn is super easy and you can truly avoid all the horrible side effects to the awful microwavable bags.
Now onto our favourite family stove top popped popcorn recipe!
- 3/4 cup of organic popcorn kernels
- 2 tablespoons of coconut oil
Method for Popcorn
- Add the coconut oil to a deep pot and melt at medium heat.
- Add the kernels into the mixture and stir around to coat them with the oil. Cover pot.
- Listen carefully to the popcorn popping until they are three seconds apart between pops.
- Remove from heat and set aside.
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/3 cup ghee
- 1/8 teaspoon of Himalayan salt or Celtic salt
Method for Sauce
- Whisk the coconut sugar, maple syrup, ghee and salt on a medium fire until combined and caramelised. Make sure to watch closely as it tends to burn quickly.
- After it’s a syrupy consistency, pour over the popcorn and coat them quickly and evenly.
- Place them on a tray in oven pre-set at 150 degrees Celsius for 20 minutes.
- Take out to cool on a rack. It should have a nice, hard caramel sheen to it. Add salt to taste.