Friday, 8 June 2012
Sweet and Salty Coconut Popcorn
If you are going to temp me with sweets it is the food group known as 'pastry' that makes me almost deny my gluten issues. If eating gluten didn't cause me to spend a few hours bent over in pain and running a fever the first thing I would eat is a cheese danish from the Harbord Bakery....favourite. thing. ever.
It actually makes me feel sad, a bit teary and even mad in a victimy kinda way when I think that I can never eat one ever again...if I had known when I ate the last one I ever had that it was going to be my last.....I would have done some 'conscious eating'. It's like 'conscious living' or 'conscious loving' but just eating. I would have eaten it with my soul. I would have found a quiet corner and said my goodbyes. I would've made sure it knew it was loved......(does anyone have a tissue?)
One of the other tempters for me is caramel corn. I don't mean crappy sugary pink corn sold in a box but the good stuff. I would make it occasionally (rarely) lightly coating hot fresh popcorn with a homemade caramel sauce and peanuts....but now that I am more aware of the impact sugar has on your (my) body and health I just can't bring myself to eat it.
But no matter how healthy we eat we are allowed a treat from time to time and how nice it is when you can make your treat have the least amount of impact as possible? This is my current craving sweet saver. No it isn't 'good' for you but if you are going to be bad....it ain't that bad.
A lg tall pot with a tight fitting lid(a stock pot or pasta pot is good)
1/3 cup good coconut oil (unrefined with all the coconut flavour) enough to cover the bottom of your pot
2/3 to 3/4 cup of fresh (the old stuff in the back of your cupboard won't pop up) organic non-GMO'd popping corn (just enough to coat the bottom of the pot)
4 tbsp (1/2 a stick) unsalted butter, melted
3 tbsp coconut sugar
salt to taste
Heat pot on medium high heat and melt the coconut oil. Once it starts to show that it is hot, add the popping corn. Fit the lid on tightly and listen for the popping. If it is a good size pot there is no reason to 'shake' the pot like I remember my mom doing to the Jiffy. While the corn is a'poppin', stir the coconut sugar into the melted butter. It will not melt and completely incorporate like regular refined sugars but it will become a bit easier to pour evenly over the popcorn. When the sound of the popping starts to slow down remove the pot from the heat so you don't burn any of the kernels. Once stopped, pour into a large bowl. Spoon sauce over the popcorn and then toss the kernels around in the bowl to evenly coat with the coconut sugar 'caramel' sauce. Salt to taste. Try not to swim in it