Hi everyone! Can you believe it is already October? One of the best things about fall, especially Halloween, is curling up on the sofa with a scary movie and a big bowl of popcorn. Today we’re sharing a few popcorn recipes to make those movie nights a little more fun (hint hint, no microwaves involved!). We’re hosting a popcorn party with almond caramel corn, spicy chili lime and truffle parmesan popcorn. Popcorn is so easy to make and is also relatively low in calories. The best part is, all of these recipes are very simple and there is no baking required. So get the scary movie ready and let’s get this party started!
First, we will share the recipe for homemade popcorn, which will be used for all of our popcorn topping recipes. Then we will share the recipes for our featured flavors. Enjoy!
First things first, the popcorn. We are absolutely NOT microwaving our popcorn! Come on, you are better than that. Microwaveable popcorn is full of chemicals and hidden calories. Homemade popcorn, made over the stove, is healthier and cheaper than microwave popcorn. It tastes better, too! If you haven’t tried it before, it is easier than you may think.
I have fond memories of being at my grandmother’s house as a young girl, her house full of kids as Jess and I ran around with our cousins. I admire her for so many reasons, but especially because she was always encouraging her grandchildren to help in the kitchen and share in her love of cooking. Many of the first dishes I ever made were made in her kitchen using recipes passed down over generations. Popping popcorn over the stove with my cousins was a great activity that kept us all entertained and better yet- fed!
Choose a popcorn brand that you like and make sure to buy raw popcorn kernels. I have used many different kinds and find that they are mostly the same. Trader Joe’s sells a huge bag that lasts forever and it is only $2- can’t beat that! For our popcorn party, I used a brand (White Cat Corn) that I found at Sur La Table, because I always need an excuse to go in that store and because I am a sucker for anything in a mason jar. Any regular raw popcorn kernel will work, though.
- 3 tablespoons canola oil (can use coconut oil instead)
- 1/3 cup popcorn kernels
- 1 large pot with a lid
This makes about 6-8 cups of popped popcorn, enough for two people.
- Heat the oil in a large pot on medium high heat.
- Put 2-3 kernels in the oil and cover the pot with the lid.
- When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover the pot with the lid.
- The popcorn will begin popping soon! Once it starts, gently shake the pot back and forth several times over the burner. This will help ensure even popping and no burnt popcorn. Also, crack the lid slightly so steam can escape.
- Once the popping slows to several seconds between pops, remove the pot from the heat.
- Remove the lid and dump the popcorn into a large bowl (Tip- the sooner you do this the less soggy your popcorn will be).
Click the link below for detailed topping recipes and step by step instructions to make
almond caramel corn, spicy chili lime, and truffle parmesan popcorn!