Thanksgiving is NEXT WEEK (Its November already? Good God.) so I’m sure many of you are starting to feel the slight panic of planning/cleaning/shopping/cooking all in preparation for this one really awesome day where we eat a lot of food as a family. I’ve celebrated so many Thanksgivings, and to be honest, it NEVER gets old to me. A house full of people! FOOD! PIE! (SO MANY CAPITAL LETTERS! AHH!)
One thing that is certain about cooking for big groups is that the timing will be all out of whack. You tell them to be there at two, and some people will be poking around your kitchen before noon. Others will be arriving fashionably late, making you unsure of whether or not to start carving that turkey. For those early arrivers, or little ones hounding you for whip cream and pie before dinner has even begun, I have a solution.
This popcorn takes about a whole ten minutes to make. When its warm it is so sweet, caramely, and crunchy, but also so light that you’ll have room for more eating. Its and airy treat that takes the mind of needing to dive into cinnamon apple pie and stuffing, because you have something so satisfying right at your fingertips. It makes a great treat for all your early guests, or a dessert alternative to those wanting to have a lighter sweet treat. (Also perfect with those Thanksgiving cocktails you’ll be having later right!?)
For non-Thanksgiving gatherings, Salted Caramel Popcorn is seriously the perfect treat. Popped whole grains coated in a light dusting of caramel is sweet and satisfying, but hardly a decadent or over-indulgent kind of treat (you won’t need to hike ten miles to wear the guilt away.) You’ll enjoy how easy it is to prepare, because after cooking a whole mess of other dishes, its nice for dessert to be a breeze.
Salted Caramel Popcorn
You will need:
- 1/2 cup popping corn
- 1 tbs coconut oil
- 1/2 cup sugar
- 1 tsp salt
To pop the corn, put a large pot over high heat, and melt the oil in the bottom (any neutral oil will do if you have no coconut oil.) Pour in the corn and cover with the lid. The corn will begin popping after a few minutes, when it slows and has stopped, turn off the heat and pour popcorn out into a large bowl. In a separate pan over medium heat, melt the sugar. Stir in the salt, and wait only a few minutes until the sugar has completely melted, and is a caramel color. Turn off heat, pour caramel over popcorn, and stir to coat with a spoon (quickly!). Let cool a few minutes before touching (sugar is very hot at this stage, and the burns really hurt.) Serve warm, enjoy!
What do YOU love to put on popcorn!?!