I just had to share this with you…it is the most dreary Sunday afternoon, it has literally not stopped raining all day. It is the kind of afternoon I just want to sit in front of a movie with Kit and snack on rubbish food, mostly because of boredom, so I was trying to think of something healthy to eat and Kit asked for some of that revolting microwave Butterkist popcorn that makes your kitchen smell of it for days afterwards. Anyway I thought I would try to make some ‘healthy’ popcorn without him realising and I have to say it was delicious! Instead of unhealthy caramel made from butter and sugar I melted some coconut oil and coconut syrup together and then coated the popped corn into it, sprinkled it with a little sea salt and he loved it, apparently not as much as Butterkist, but that is ok with me considering it probably has about a tenth of the sugar and fat and it is not made with processed white sugar and saturated fat.
Heat a couple of tablespoons of oil (I used non virgin olive oil) in the largest pot you have, I used the massive one I use for making chicken stock, it is more fun if it has a glass lid as you and your kids can see the popping! Let it heat up for a few minutes on a medium heat, then add about 100g of corn, swirl it around in the oil then put the lid on, shaking the pan occasionally. Leave the heat on medium and then hopefully you will start to hear some popping in about 30 seconds, lasting for a few minutes. You don’t want the heat too high as you don’t want the corn to burn but it is a balance between not burning and having enough heat for the corn to pop. When it has stopped popping, shake the pan and take off the heat, DO NOT TAKE THE LID OFF YET, I remember a girl at school doing this and a piece of corn popping near to her eye and she was rushed to A and E. After a minute or so take the lid off and let the pop corn cool a little and crisp up, the lid keeps the steam inside and the pop corn can get a little soggy. Then empty the popped corn into a large bowl and heat up a tablespoon of coconut oil and coconut syrup in the same large pan until it is beginning to look like caramel, just a few minutes, add the corn back in and stir it round to coat, tip it onto a large baking tray to crisp up and sprinkle with a little sea salt. Pile into bowls and enjoy without feeling guilty!