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Have you ever popped popcorn in a pot on top of the stove? The first time that we did, I was just as excited as our kids to watch the popcorn kernels pop against the clear lid of our stockpot. I grew up knowing nothing but microwave popcorn which hides all of that wonderful popcorn magic inside a paper bag. I had no idea that we were missing out on the best part of making popcorn!
Making popcorn on the stovetop is very easy and very inexpensive. It’s actually the perfect food for parties or gatherings where you need to feed a little people. But we can do better than butter popcorn. A few sprinkles of this and a little of that, give this recipe a twist that will have everyone oohing and ahhing over it.
Photo by Jonah G.S.
(makes a really big bowl)
2/3 c. popcorn
2 Tbsp. oil (for popping)
4 Tbsp. butter, melted
1 tsp. salt
2 Tbsp. confectioner’s sugar
Pop the popcorn according to the package directions. We add the oil and popcorn kernels to a large stockpot over medium heat. Remember to put the lid on and do use a clear lid if possible (it just makes it more fun). Take the pot off of the heat when the popping starts to slow down. It will continue to pop after you take it of of the heat.
While you’re waiting on the popcorn, melt the butter and dissolve the sugar into it. Do make sure that your confectioner’s sugar it gluten free. Confectioner’s sugar has corn starch mixed in with it and not all cornstarch is gluten free due to cross-contact issues. If you’re not sure, I think that brown sugar would make a great substitute. Honey or agave nectar might also work. You can always experiment by making a small batch of popcorn and testing the altered recipe before the big day. Also, if you are dairy or casein free, you can substitute whatever “butter” you use.
Once you have your popcorn and syrup ready, drizzle half of the syrup over the popcorn and mix well. Repeat with the remaining syrup and then serve while hot.
It looks like I forgot to take a picture of the popcorn, so I’ve added on that looks like my popcorn. That’s what I get for testing recipes while David is at school. He’s the one that’s always reminding me to take pictures of what we make, which also means that there are quite a few pictures of Ants on a Log on my camera =)
As you can see, the popcorn will still look completely white after you add the sweet and salty flavorings. Other party-goers will likely be suprised when they put the popcorn in their mouths, and you will get many comments of, “Oh! This is so good!” as they quickly move to add another handful or two to their plates.
Here are some more gluten free snacks, if you still have the munchies.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!