Boy I love snacking…and it sure does love me too…loves my belly, my hips, my thighs, my arms…Yup. Loves all of me. So when that urge to hit the snack machine comes, I have to make sure I have a better alternative in my desk drawer or my pantry. Here is a quick snack attack alternative with my home popped popcorn.
In a pot! That’s right, my popcorn is popped in a pot. Why? Because I never got around to purchasing a popcorn popper, and I really don’t have the room for it. My other kitchen gadgets sit in the coat closet because my apartments kitchen is super duper small. So a pot it is. And be sure the pot has a lid that fits, that is important.
So all I did for this one pot wonder was measure and pour 1 tablespoon extra light olive oil and 1 tablespoon maple syrup in the pot and turn on high. Measured and poured in 1/4 cup popcorn kernels then put the lid on. I turned down the oven to medium-high, then I shook the pot to get all the kernels covered, then as they were-a-popping I shook the pot a little bit at a time. Keep shaking periodically until a few popping sounds come from the pot.
Once done, keep shaking the pot. This is a highly, and I do mean Highly (capitals called for), important step. My first batch burned because I just let it sit and cool down. Pff. Well, I surely learned my lesson and on this one, just shook and shook. Then I poured it all into a bowl to cool.
I sprinkled a 1/4 teaspoon salt over the popcorn and mixed. It tastes like the sugary kettle corn that has tons of sugar on it, and is so addicting you eat the whole bag in one sitting…and not the 100 calorie bag either. By mixing and making popcorn yourself-by either doing my super simple olive oil, syrup and salt recipe, or sprinkling your own together-you are cutting back on all the nasty preservatives and not using the crazy-scary microwave bags!
2 Tsp Pompeian Extra Light Olive Oil
1 Tsp Maple Grove Farms 100% Pure Maple Syrup
1/4 C Popcorn Kernels