With the crisp autumn air, vibrant fall leaves, and glowing harvest sunsets also comes pumpkin spice, cinnamon, apple cider, and all the other fall flavors 😀 Is anyone else excited to jump into this time of the year?!
Today, Little Miss and I are feeling like something sweet and I am in the mood for fall! Unfortunately, I don’t have the time to experiment with the healthy pumpkin bread that I’m planning on making for a post, but I do have some time for kettle corn. I love making kettle corn because it is easy and satisfies my sweet tooth in a relatively healthy way. You get whole grains from the popcorn, healthy fats from either coconut or avocado oil, and anti-inflammatory properties from the cinnamon. Although I use some maple syrup in this recipe, it comes nowhere near the amount of added sugars and other processed ingredients (that increase inflammation in the body that can lead to weight gain, irritability, and chronic conditions) that are found in other sweets. Three cups of this kettle corn adds up to about 85 calories and a very satisfied sweet tooth!
Little Miss Highlights/Ideas for Getting Your Kids Involved & Chowing Down: (The American Academy of Pediatrics cautions that popcorn can be a choking hazard for young children, ensure that your child is ready for this food before feeding it to them)
- If you don’t mind a little mess, put some kernels in a couple of containers and let your little ones feel the texture, listen to the sound they make, and transfer the kernels between the containers (make sure they don’t go in the mouth, we don’t need anyone choking!).
- Let your little ones put a few kernels into the pot before it goes on the stove.
- Have fun dancing and making the, “pop, pop, pop” sounds together!
- Once the popcorn is cool enough, have them help spread it out on the parchment paper (sampling will be happening ;))
- 3 Tbsp avocado or coconut oil
- 3/4 cup popcorn kernels
- 1/3 cup pure maple syrup
- 1/2 tsp ground cinnamon
- Sea salt, to taste
- Whisk together maple syrup and cinnamon and set aside.
- Place a few kernels of corn into a large pot (recipe yields ~5 quarts).
- Add oil to pot and cover (open steam vent), place on burner set on high heat.
- Once a kernel pops, add the rest of the kernels to the pot, pour maple syrup cinnamon mixture onto the kernels and cover.
- Shake the pot to coat the kernels.
- Continue to shake pot over high heat to prevent burning. When the popping starts to slow down (~3.5 minutes) pull the pot off the heat and immediately pour into a bowl or on parchment paper to cool.
- Salt it to taste.
- Will stay fresh for ~5 days in an air-tight container.
- Avocado oil: This oil has a healthy fatty acid profile and has a smoke point of around 500 degrees fahrenheit making it an ideal oil for high temperature cooking/baking.
- Real maple syrup: The ONLY ingredient in maple syrup should be maple syrup. Fake syrup is chock-full of artificial ingredients. For example, Mrs. Butterworth's ingredients list reads as follows: High Fructose Corn Syrup, Corn Syrup, Water, Salt, Cellulose Gum, Molasses, Natural And Artificial Flavors, Potassium Sorbate (Preservative), Sodium Hexametaphosphate, Citric Acid, Caramel Color, Polysorbate 60. These ingredients are addictive, cause inflammation in the body and can contribute to weight gain and a number of health issues.
Happy Popping! Chris