Food Week 2010: Snack Time!

We like our snacks, but don’t keep a lot of junk food in the house. Okay, we hardly ever have junk food in the house. One of our favorite snacks is popcorn. We can have Yonese buy it easily in the market and it’s just a nice crunchy afternoon snack. Often we kick back when the work day is done and watch some sort of show with a bowl of popcorn. Today I’m going to share our two favorite variations on this yummy, simple snack.

We oil pop all of our popcorn on the stove because that’s what we have available. The first recipe can easily be adapted for an air popper, but the second needs to be done on the stove top. I’ll tell you my method, but you could also use a turn crank popcorn pot if you have one.

RANCH POPCORN

Ingredients:

2-3 tbsp vegetable oil
1/2 c popcorn kernels
2-3 tbsp butter, melted
1 tbsp dried ranch dressing mix
Salt to taste

Instructions:

1. Heat oil in a large pot on med-high heat.
2. Add kernels to oil and cover. Give the pot a shake once every minute until popcorn starts to pop. Once it starts popping keep slowly shaking it until the popping stops or is almost done. Remove from heat and pour into a large bowl.
3. Drizzle melted butter in intervals. Between intervals shake popcorn so butter gets distributed throughout the bowl.
4. Sprinkle on ranch dressing mix in intervals, shaking popcorn in between to disperse. Repeat with salt until desired tastiness is reached.
5. Enojy!

We eat the above version very regularly. Actually, when we discovered it we got addicted. To the point where one of our “special items” on our request list for visitors coming in is dried ranch dressing mix.

The next was something I found on another blog and played with a bit. If you like sweet and salty combos this is for you. If you like sweet and salty combos with a little crunch, you won’t be able to stop eating it.

KETTLE CORN

Ingredients:

2-3 tbsp vegetable oil
1/2 c popcorn kernels
1/4 c white granulated sugar
Salt to taste

Instructions:

1. In a large pot heat oil. When hot add popcorn kernels. Heat kernels until they start to sizzle.
2. Evenly sprinkle sugar over kernels. Let heat for about a minute, then stir around with a spoon.
3. Cover, and periodically shake the pot so the sugar doesn’t start to caramelize or burn.
4. When kernels start popping shake pot to keep everything moving. You don’t want the sugar to burn.
5. When the popping slows down or stops remove from heat and uncover. Pour into a large bowl.
6. Sprinkle salt over popcorn, toss to distribute salt, repeat until desired flavor is reached.

Note: The popcorn will seem “moist” when it first comes out of the pot. As you salt and shake it will cool and become crunchy. You also need to eat it right away as the salt starts to break down the sugar coating and the popcorn will soften if you make it and wait to eat it. And heck, popcorn is always better warm.

You can easily use the crank popper for this. Actually it’s the ideal thing for this recipe, but we don’t have one.

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About Leslie

I'm Leslie. Wife. Mother. Missionary. In the day to day my husband and I are responsible for running Clean Water for Haiti, a humanitarian mission that builds and distributes water filters to Haitian families. Living in Haiti full time provides lots of stories, and as I tell my husband, our grandkids probably won't believe most of them. Maybe writing them down will give me some credibility.

One thought on “Food Week 2010: Snack Time!

  1. One of our favourite snacks (especially the boys) is popcorn too! I have a crank pot that my mom gave me when we lived in Haiti. If I can find it, I will bring it when we come or give it to you when we see you in Canada, whichever happens first!

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