Monday, October 8, 2012

Hawaiian Popped Corn

27 Days to a Healthy Body Image: Day 7

The inspiration for this recipe comes from my exercise pal Adrienne.  You'll get the health benefits from coconut oil and agave nectar and a mildly sweet subtle coconutty flavor.  It's kettle corn au natural.  (For best results choose a coconut oil that retains the coconut flavor-- Adrienne uses Nutiva Extra Virgin Coconut Oil)  I prefer the crispy caramelized nature of the stove top method, but the air popped method seems to yield a sweeter product.  Your choice.

Hawaiian Popped Corn
1/2 cup unpopped pop corn
1 tsp salt
1 1/2 Tablespoons agave
2 Tablespoons coconut oil

Stove top method: tips from (simply brilliant!!!)
Place oil and salt in a large skillet.  Heat over medium high heat.  Place 3 popcorn kernels in the oil.  Heat until the 3 kernels pop.  Remove from heat.
Add the remaining popcorn and return to the heat.  They all should pop without burning!   Spoon the agave over the popcorn and stir for 45 seconds over the heat to caramelize the sugar.  Enjoy!

Air Popped Method:  Pop the corn in your favorite popcorn popper.  Melt coconut oil.  Pour coconut oil, salt and agave over the popped corn.  Mix well.

Microwave Method:Alton Brown inspired this method.
Reduce quantities to 1/4 cup popcorn, 1/2 tsp salt, 3 tsp agave, 1tsp melted coconut oil) Toss unpopped corn in melted coconut oil and salt.  Place in a classic brown lunch sack.  Fold the top of the bag down and seal with a drop of glue (Alton uses 2 staples, but my stapler is missing).  Microwave on high for 2-3 minutes or until there are about 5 seconds between pops.

Photo Credit: <a href="">GloriaGarcía</a> via <a href="">photopin</a> <a href="">cc</a>

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