Popcorn. A good snack for movie watching and works well for reading too.
Not getting you excited? Okay. How about caramel popcorn?
What's great about caramelized food is the flavor it adds to the main ingredient. In this case, boring old popcorn gets more pizzazz with a bit of sweetener added to it.
The problem is the sugar. Caramel is typically sugar heated up slowly & blended with milk. Then you get the gooey, sweet goodness that is caramel. I try to stay away from cane sugar as much as I can. Agave is one alternative sweetener. It's much lower on the glycemic index than cane sugar & it gives a good-enough faux caramel flavor. Maple syrup also has a good caramel-like flavor & can be used instead of agave.
Here's the recipe:
Caramel Agave Popcorn (serving size about 3 cups)
- cooking oil
- 1/2 c. popcorn kernels
- 1/8+ c. agave syrup (add more if preferred)
1. Add enough oil to coat the whole bottom of your pot.
2. Heat oil on high heat. Add 2 corn kernels & cover with lid.
3. When the corn kernels pop, add 1/2 cup corn kernels. Cover again with lid.
4. Lower to medium-high heat. Shake the pot a few times to make sure the bottom popcorn don't burn.
5. It's done when the popping sound slows down to about every 3 seconds.
6. Drizzle agave syrup over the popcorn & carefully blend until popcorn evenly coated with agave. Add more agave syrup if want it sweeter.
Enjoy it. Let me know how you like it.