Popcorn 2 Ways

Popcorn is one of my favorite snacks to eat. There are so many benefits to eating it as well. It is packed with protein (3.1g per 1 oz. *sourced from USDA*), it is a whole grain (one serving can be 70% of daily requirements *spoken at American Chemical Society*), it contains antioxidants, it is good source of fiber (3.6g per 1 oz. *sourced from USDA*), and it is gluten free! I have always been into eating it, as is it the pinnacle of movie snacks. It even holds memories, and reminds me of the movies I watched when I was younger, specifically Mean Girls “Is butter a carb?”, John Tucker Must Die *puts estrogen in his protein smoothie to make him more emotional and feminine*, She’s The Man (Too many memorable moments to even pick one), 10 Things I Hate About You *the part where she reads the poem*, and SO many more. More recently,  I used to eat it every single day at school and always let myself sit back, relax, and watch a heap ton of Netflix (more than I would like to admit). It is great whether you want to sit and chill or if you want something light before you run errands. The beauty of it however, is that it is so versatile. You can literally put anything on it.

Personally I love salty and sweet snacks, so it’s important to me to have both in the house.  I have two easy recipes that are different from the normal popcorn experience. One is expertly savory, and the other is more on the sweet side. They both fill whatever craving you’re after, and make for a stellar treat that is not so guilty.

Open your Netflix accounts and get cozy because we’re going to make some bangin popcorn!

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Yield: 2-3 Servings

Ingredients

1 and 1/2 tbsp Olive Oil

1/4 cup Popcorn Kernels

1 tsp Kosher or Himalayan Salt

1/2 tsp Garlic Powder (do a little less if you do not like a ton of garlic flavor)

1/2 tsp Lemon Pepper

Method

This stuff is addicting. It is loaded with salt and garlic and then you get a hint of pepper and lemon to brighten it up!

Get a medium sauce pot and add the olive oil into the bottom. I used about 1 and 1/2 tbsp but it will depend on the size of your pot, so fill it just enough so that the bottom is covered and the kernels get coated.

According to the bag’s directions you should add about 3 kernels and turn the heat on (I do a little bit below medium). Once those 3 pop, add the rest of your kernels and then cover with a lid. Let the popcorn pop! It should take maybe around 1-3 minutes depending on the strength of your burner. I usually wait until the popping slows down (about 1-2 second intervals) to remove the lid and use the popcorn.

Once done, pour the popcorn into a large bowl, and while it is still hot add on the seasonings (salt, garlic powder, and lemon pepper) and toss. Serve right away or store in a bag for later!

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The

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Yield: 2-3 Servings

Ingredients 

1 and 1/2 tbsp Coconut Oil

1/4 cup Popcorn Kernels

1 cup Semi-Sweet Chocolate Chips

2 tbsp Peanut Butter + more for the drizzle

1/2 tbsp Coconut Oil

pinch of Salt + more for topping

Method

This one takes a little more effort to do but it is really good! Its isn’t the healthiest, but it’s much better than eating a cookie or a brownie. It is extremely satisfying, being that it is sweet and salty from the chocolate and peanut butter!

To begin, in a heat proof cup or bowl melt the chocolate chips in the microwave, removing and stirring every 30 seconds. Once it is completely melted and warm, add in the peanut butter, stir, and then add in your 2nd coconut oil (1/2 tbsp; it should melt right in!) and pinch of salt (I used sea salt). The coconut oil will help thin it out, as well as help the chocolate set up on the popcorn.

To make the popcorn follow the same steps from the recipe above: Get a medium sauce pot and add the 1st coconut oil (1 and 1/2 tbsp) into the bottom. I used about 1 and 1/2 tbsp but it will depend on the size of your pot, so fill it just enough so the bottom is covered and the kernels get coated. Melt the coconut oil on low heat!

According to the bag’s directions you should add about 3 kernels and turn the heat on (I do a little bit below medium). Once those 3 pop, add the rest of your kernels and then cover with a lid. Let the popcorn pop! It should take maybe around 1-3 minutes depending on the strength of your burner. I usually wait until the popping slows down (about 1-2 second intervals) to remove the lid and use the popcorn.

While the popcorn is popping, prepare a 1/2 sheet pan (or cookie sheet) with tin foil or parchment.Pour about half the popped popcorn into a large bowl, then pour half the chocolate mixture over top. “Fluff” and toss the popcorn with two forks, allowing each kernel to get coated evenly. Pour the mixture onto one side of the sheet pan and flatten out gently. Repeat this with the other half of the uncoated  popcorn. Once all of the coated popcorn is on the sheet pan, drizzle any extra of chocolate mixture overtop (scrape sides and use a spoon to collect and drizzle!). Fill a plastic bag with about one tbsp of peanut butter and cut the smallest hole you can imagine! Drizzle the peanut butter over top the popcorn, then top with extra sea salt. Place in the fridge until it sets up (about 30 min-1 hr), then DIVE IN. I think it is best to eat this one the same day, but you can store it in an airtight container room temp (if it gets a little soft just pop it in the fridge to set up again) or in the fridge for about 1-2 days.

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Let me know if you try either of these!

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