This winter season, I wanted to tackle a few things to make at home. There’s something about the cold that makes me want to cook and tackle recipes. My list includes things I’ve made before, but more importantly, things I’d like to try.
One thing is my list is flavored popcorn. I love popcorn: sweet, salty and somewhere in-between. The price of prepared popcorn always grates me because it’s so easy to make at home at a fraction of the price.
My go-to popcorn of choice the last several years has been a parmesan-garlic popcorn, but lately I’ve been craving something sweet and fruit-flavored. I did some research online and found a recipe for flavored popcorn using gelatin.
Most of the recipes I viewed had tons of sugar along with the already sweetened gelatin. Unless you have an exceptional sweet tooth, it’s just too much sugar. So I’ve removed the sugar with the exception of a bit of corn syrup. I recommend using a nonstick pot — or in my case, a nonstick wok with lid— to cook the popcorn and boil the sauce. It makes clean up so easy.
My favorite flavors to use are cherry and orange. I imagine these would be pretty and edible Christmas gifts with several different flavors combined in a bag. They also keep well for snacks later on.
1 teaspoon coconut oil (any oil can be used)
1 cup popcorn kernels
1 3-ounce package flavored gelatin
1/2 cup unsalted butter
1 tablespoon corn syrup
1/4 teaspoon baking soda
In a large deep pot, heat coconut oil over medium heat. Add popcorn and cover pot with lid. When kernels start to pop, shake pot vigorously to distribute kernels and oil. When there’s more than 30 seconds between popping, turn off heat and set aside.
Preheat oven to 250 degrees F and line four cookie sheets with parchment paper.
Heat a nonstick saucepan over medium-high heat and combine gelatin, butter and corn syrup until boiling. Allow to boil for 4 minutes until thick. Remove from heat and add baking soda.
Pour mixture over popped kernels and mix until most kernels are covered.
Spread popcorn on cookie sheets and bake in oven for 30 minutes.
Store in an airtight container in a cool, dry place.