On National Popcorn Day, enjoy this repost of one of our favorite snack recipes.
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We’re adding to the competition of tomorrow’s big game with our very own Super Bowl of Popcorn. Facing off will be an Athlete Food version of kettle corn, made with coconut oil and coconut sugar, verses a spicy Indian curry popcorn. While the flavors of these bowls may be very different, they are both light and healthy. And they both have made their way into our starting lineup of snacks.
Here are the recipes. Let us know what you think and which one you like best!
--Laurel and Bec
Athlete Food Sweet & Salty Popcorn
¼ cup popcorn kernels
½ teaspoon melted coconut oil
½ teaspoon coconut sugar (plain sugar will do also)
large pinch of sea salt flakes
Inidan Spiced Popcorn
¼ cup popcorn kernels
½ teaspoon melted ghee (Trader Joe’s sells this)
¼ teaspoon curry powder
¼ teaspoon garam masala (also at TJ’s)
large pinch of sea salt flakes
Empty popcorn into a brown bag (a typical lunch or deli sized bag will do).
Fold the top over a few times and microwave for 2-3 minutes, until you hear the popping slow down. It’s better to take the bag out earlier than later, you can always re-cook the unpopped kernels, but no one wants to stick up the house with burned popcorn!
Remove the popcorn from the microwave, open the bag and drizzle half of the melted oil/ghee over popcorn. Shake the bag, then drizzle the remaining oil/ghee and shake again. Repeat this process with the sugar/seasonings.
Note that the seasonings may not be evenly distributed, some pieces may be fully saturated and others may seem plain. That’s ok! We like it this way - you get that perfect bite every couple handfuls and it keeps you coming back for more.
