Popcorn can be expensive and very unhealthy when we get the ready-made or microwavable kind. So I wanted to give you all an option to make your own popcorn at home, without having to have a popcorn machine. If you have a machine, great! But if you don't, don't sweat it. Watch the video for full instructions and demonstration on how to make popcorn without a machine. Plus I'm giving you 3 amazing popcorn recipes to enjoy!
Peanutbutter Caramel
1/2 cup un-popped popcorn kernels
1/3 cup dry-roasted peanuts, optional
1/4 cup honey
1/4 cup granulated sugar
1/3 cup creamy peanut butter
pinch of salt
Directions:
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Pop 1/2 cup of popcorn and pour it into a large bowl. Toss in the peanuts. Set aside. Over medium heat, warm the agave and sugar together in a medium sized saucepan. Stir occasionally. Once it begins to bubble, allow it to boil for about 3 minutes. Add the salt and peanut butter and stir until smooth. Remove from heat.
Pour the peanut butter mixture over the popcorn/nuts. Toss gently to coat well. The popcorn will form large clusters. Spread the popcorn onto prepared baking sheet and allow to cool for about 10 minutes before serving.
Makes 5-10 cups. Popcorn remains fresh for up to 10 days covered at room temperature. If storing in a tight container, be sure to break up the popcorn as you serve it because it will form large clusters.
Cheesy Rosemary
1/2 cup un-popped popcorn kernels
1/4 cup nutritional yeast flakes
1-2 Tbsp fresh rosemary, chopped
water
salt
Directions:
In a spray bottle add 1 cup of water with 1 Tbsp of water, and mix well. Place your popped popcorn on a flat surface, and spray with the salt water. Spray just enough to salt water to wet the popcorn, then add your nutritional yeast flakes and rosemary. Mix around until the popcorn is well coated. Add more salt water if necessary. You will not use the full cup of salt water.
Caramel Chocolate
1/2 cup un-popped popcorn kernels
1/4 cup agave nectar
1/4 cup brown sugar
1 oz. crushed vegan chocolate
Directions:
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Pop 1/2 cup of popcorn and pour it into a large bowl. Toss in the chocolate. Set aside. Over medium heat, warm the agave and sugar together in a medium sized saucepan. Stir occasionally. Once it begins to bubble, allow it to boil for about 3 minutes. Remove from heat.
Pour the sauce mixture over the popcorn/chocolate. Toss gently to coat well. The popcorn will form large clusters. Spread the popcorn onto prepared baking sheet and allow to cool for about 10 minutes before serving.
