So, I have been making my own popcorn for a few years now.
WHY? First, corn is a highly genetically modified food in our country and I want to make sure that if we eat corn it’s organic. I’m sure there is microwavable organic popcorn somewhere but I have yet to see it on my store shelves. Secondly, I need our popcorn to be dairy-free.
All that buttery goodness can’t be enjoyed by this family without serious stomach issues. Lastly, like most packaged foods, companies just add extra ingredients for longer shelf life and…well, to make their food taste more like food. If you want to know more on what goes into popcorn that doesn’t need to be there check out this article from the foodbabe. (Love her by the way!)
As always though we couldn’t just make popcorn we had to try something new…something adventurous. Truth be told, I was really craving caramel corn but needed to settle on something that was more kid friendly and healthier for growing little teeth and my waistline. That’s when the idea hit! Popcorn with a splash of cinnamon and sugar for a perfect after dinner treat!
Cinnamon Swirl Popcorn
It’s crunchy, sweet and with a good heap of cinnamon I feel like I’m eating an elephant ear. No joke. Beware this cinnamon swirl popcorn is seriously addicting. We may have eaten it all in one sitting. 😉 I recently, took this as a party side and the kids were going back for thirds. One child was even stealing popcorn off other children’s plates. LOL!
Okay, before you make your own batch of cinnamon swirl popcorn, I want to give you 3 important tips so you don’t end up stinking your house of burnt popcorn. Trust me that smell is really hard to get rid of.
3 Tips to Successfully Make Homemade Popcorn
1. Use coconut oil instead of other oils or butter. Coconut oil is great because unlike other oils it doesn’t change when heated. This oil is actually resistant to oxidation. This means you don’t lose any of the nutritional benefits of coconut when it’s heated like you would with olive oil for example.
2. Use a pot with a flat surface and tight lid. Pots with any type of ridge along the bottom of it; is the perfect trap for kernels and popped corn to get stuck and ultimately burn. It also can trap oil making really greasy popcorn and/or super dry popcorn.
3. Once popcorn is in full popping state, lift the pot a few inches above your flame. This allows the kernels to still get heat and pop but keeps popped corn from burning.
I would love to hear from you. Have you ever made popcorn? Was it a flop or fail? If you make this recipe, please leave a comment or rating.