Let’s get real. Who doesn’t just love a good ol’ bowl of popcorn? Whether you’re at the theater or in your comfy pants on the couch, there’s just something about this crunchy snack that takes me back to childhood.
And though popcorn might immediately trigger thoughts of pools of movie theater butter and salty fingers (though I agree, this isn’t a bad thing), I’m always looking to make my favorites a bit more nutritious.
While I’ll admit that I was inspired to whip up this popcorn recipe for the Bachelorette finale this week (I love trashy television, sorry), you can easily whip up a batch for whatever type of entertainment is up your alley.
Despite the fact that I love any and all flavors of popcorn, the sweet and salty combo of kettle corn is one that just can’t be topped. If you don’t have matcha on hand, or just would like to make a simpler version of this kettle corn, feel free to omit the matcha altogether. Yet I urge you to give it a try for its incredible health benefits and amazing color, of course.
If you follow me on Instagram (@goodness_with_g) or read my recent post How I Kicked My Caffeine Addiction (And Can Still Enjoy Coffee), there’s no question as to why I love matcha.
It’s an antioxidant and amino acid powerhouse that supports many of the major functions within our bodies, from the immune system to the brain and more. Plus, matcha provides subtle, sustained energy to power you through your morning at work or that two-night-long Bachelorette season finale .
For this recipe, you only need a few, simple ingredients including popcorn kernels, matcha, ghee, salt and stevia. I chose to use stevia in this recipe, because it’s my sugar-free sweetener of choice. This sweetener is derived from the stevia plant and doesn’t spike your blood sugar like typical, refined table sugar.
If you don’t like stevia, don’t have any on hand or prefer typical sugar or another sweetener, those will work in this recipe as well. I’d just advise you to start with a small amount of any of these sweetening agents and increase to taste. Plus, be mindful that stevia tends to burn more quickly, so be mindful to continuously shake the pot as the popcorn cooks.
Though you can certainly use regular butter, ghee is a clarified version in which the milk solids have been removed. The result is a key ingredient in much Ayurvedic cooking due to its nutrient profile, anti-inflammatory properties and heart-healthy fats.
Plus, ghee remains stable when cooked at high temperatures and is also a great solution for those with dairy sensitivities. Because of the lack of moisture provided by the milk solids, it likewise keeps the popcorn from getting soggy like regular butter might–truly an all around win in my book.
Simply combine your topping ingredients, evenly coat your kernels in your dutch oven or sauce pan, and this delicious and fun snack is ready for some major binge watching. You also might find that this will become your new go-to, simple solution to satisfy both your sweet and salty cravings all in one.
I can’t say that this recipe will leave your fingers any cleaner at the end of the day, but I’ll guarantee that my kettle corn tastes just as good as the real deal with more nutritious ingredients to keep your body happy and healthy!
- ½ cup popcorn kernels
- 1 tbsp ghee, melted
- ½ tsp salt (I used Matcha Sea Salt from Apothe Wellness, but this is optional)
- 1 tsp matcha
- 2 packets of stevia (or 3 Tbsp white sugar, if using)
Turn on medium-high heat and place the top on.
Add in matcha mixture and mix to coat kernels completely before closing the lid again.
Make sure to keep an eye on it, as the popcorn will burn quickly, especially when using stevia.
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