I really hope you guys enjoyed yesterday’s recipe because today I’m bringing you another popcorn trick!
My mom was the lady who introduced me to homemade popcorn. And while the pot was fun to watch, let’s be real–we make popcorn because it’s an easy, hot snack. Unwrap plastic. Wiggle bag. Toss in microwave. Punch numbers. Enjoy. However…the ish you find in normal microwave popcorn is, um, less to be desired. Let’s just take a few of the ingredients in Pop-Secret’s Extra Butter popcorn (addmitedly, a childhood fave):
+Partially hydrogenated soybean oil
+Natural and artifical flavor
+Propyl gallate and citric acid (for freshness)
I don’t understand the point…shouldn’t it just be popcorn kernels, a bit of oil and some butter? I guess I’m taking crazy pills here.
Anyway, getting back to wherever I was, this brown paper bag method still yields the same results as the pot/pan method, but it’s also perfect for those lazy nights when you couldn’t fathom cleaning another dish or lifting a finger.
I used this recipe as a starting point and adapted it for some seasonal fun.
I used 1 tbsp coconut oil (instead of vegetable oil), coated the kernels, sprinkled some sea salt (didn’t measure because I didn’t want a lot of it) and threw it all in a brown paper bag (which I very tightly rolled close).
Once the popcorn was done popping, I took it out and sprinkled some cinnamon on top, mixing well. Then, I took a few dried apple slices (I used Trader Joe’s New Zealand Sweet Apple Rings), tore them into smaller pieces and added them to the popcorn. Finally, I mixed the medley!
Now, you might notice the cinnamon popcorn alone is not very sweet, like at all. This was intentional. Dried fruit has a lot of concentrated sugar which, though it isn’t the best, is still a healthy snack alternative. But this also meant that the fruit would counteract the slightly bitter popcorn kernels. However, if you do want that sweeter taste, I recommend using yesterday’s popcorn recipe as a base and then adding the cinnamon and apple pieces.