Oh shoot! The party is today?
Criminy, that means I need to fit making a dessert into the schedule. What can I make in 15 minutes or less…
Sadly, I’ve had this exact conversation in my head far too many times this year. Between parties, neighborhood gatherings, church treats, and holidays the sweet tooth train never stops.
Fortunately, I’ve developed an awesome kettle corn recipe. It’s fast, easy, uses *common ingredients, and mostly fits our low glycemic diet.
*Common for us any way, coconut oil is awesome!
You’d never know from the taste that it’s almost low glycemic. I’ve had numerous requests for the recipe, many times from friends not watching their blood sugar-this stuff is just plain delicious.
Most of this is low glycemic-the corn itself is barely above the low glycemic zone and the raw honey is barely within that range. Add too much heat and the honey goes above the proper glycemic load as well. So we can’t quite call this low glycemic-but it’s pretty dang close. It also can be dairy free if you replace the butter with coconut oil. That would make this simple snack gluten free, dairy free, and almost low glycemic.
I try to stick to our diet 80% of the time, 100% isn’t realistic. Slip ups will happen, so I choose to embrace it. This goes in my 20%, although it’s a much better option than most store bought options.
So here’s how we make this awesome stuff.
Kettle Corn-it’s almost low glycemic
1/2 cup corn kernels or 10 cups already popped corn
3 T Butter (replace with coconut oil for dairy free)
3 T coconut oil
4 T raw honey
1/2 tsp cinnamon
1/4 tsp Vanilla
salt for sprinkling
Pour corn into an air popper with a very large bowl ready and waiting. Turn on popper and let it do it’s stuff.
Melt most of the butter and oil over low heat in a small skillet. Only melt it, if the mixture gets to hot separation will occur and the glycemic load of the honey (you’re about to add) will go from medium to high.
When most of it is melted take it off the heat, stirring to help the rest melt. Add in the honey while it’s still warm, but not hot. The slight heat will allow it to mix with the liquids while adding minimal glycemic load. I like to just squirt it straight into the pan and eye ball it-one Tablespoon at a time. It’s a lot easier to clean dishes wise.
Add in the Cinnamon.
Then add in the vanilla, mix well. I like to use pure vanilla-no alcohol. The flavor is far better than the typical vanilla extract.
Pour mixture over popcorn trying to be as even as possible and putting as little sauce in one place as possible. When it sinks to the bottom of the bowl it’s hard to get it back up and incorporate it with the popcorn.
Toss popcorn around trying to get as much of it coated as possible. Once popcorn is coated, sprinkle salt over and toss again. Add salt as many times as needed, tossing to incorporate it.
This will store well for a week in an airtight container-if it lasts that long. Enjoy!