Cheesy Popcorn

I took a bit of a break to collect myself for the holidays. I’m back and have prepared quite a few dishes to share over the next few days.

I try to make a Christmas craft every year to pass out to work, family, or friends. This year I attempted several knock-off Garrett’s popcorn recipes adding a few other ingredients to spice up the mix.

To make this you’ll need:

  • 1 cup popping corn
  • 1 Tbsp. coconut oil
  • 1 Tbsp. butter popping oil (and more for coating)
  • 1 package of Mac ‘n’ Cheese powder (out of the box)
  • 1 Tbsp. mustard powder
  • 1/2 Tbsp. cayenne pepper
  • 1/2 Tbsp. garlic salt

If you have never made homemade popcorn from the pan, you are in for a treat.

Start by heating the two oils until the solid coconut oil melts in a medium-sized saucepan.

I attempted this in a soup stock pot, but the pan doesn’t heat properly ending up with half a cup of browned kernels and quite a few burnt popped pieces.  Also, I pulled out my non-stick pots from college as the stainless steel pots my mom swears by kept burning the popped pieces. If you are cooking for someone with an allergy to coconut, substitute in olive oil.

Add in the popcorn kernels to the heated oils and cover the pan.

When the kernels start to pop, shake the pot every minute or so to get the unpopped kernels to the bottom. It also helps from scorching the popped popcorn pieces.

As the popcorn fills the pan, you can shake half out into a large brown paper bag if the popcorn starts to push open the cover on the pan. Continue popping the kernels until the popping slows to 5-10 seconds apart.  Toss the remaining popcorn in the brown paper bag.  Add in the powdered cheese, ground mustard, garlic salt and cayenne.

Close the paper bag and shake around. Sprinkle in a few drops of the buttery popping oil as desired to catch more of the seasoning.

 

The popcorn has a great spicy kick to it, but unlike Garrett’s Cheese, it doesn’t quite coat every morsel of the kernel leaving a greasy orange residue on your hands. Instead there’s a light, salty, cheesy taste.

I popped these into holiday inspired paper bags, layered caramel corn on top (or mixed them together) and passed them out to everyone I ran into over the holidays. On my way to our Christmas Eve destination I made the mistake of keeping the bucket of popcorn in my lap during the 45 minute drive. It was very hard to stop eating once I started, which several of my friends also admitted to not being able to stop eating it. It’s a healthier version of the usual array of holiday chocolates, cookies, cakes and sweets that we overload on.

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Filed under Food, Gluten-Free, Snacks

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