Vanilla popcorn

Votes: 3

Time: 15 min.
Complexity: easily
Quantity: 8 tbsp.

Nutritional value per serving:

Calories 62, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 7 G., fiber 1 G., cholesterol 0 mg, sodium 291 mg, sugar 1 G.

Unlike other sweet snacks or desserts, popcorn is much lower in calories and rich in fiber. This recipe uses just two teaspoons of sugar and coconut oil. Together, they deliver a rich flavor. Add natural vanilla and cinnamon seeds for a truly wonderful aroma! A touch of salt will balance the sweetness of the popcorn beautifully. Melissa de Arabian cooks her popcorn the old-fashioned way—in a saucepan on the stovetop, rather than in the microwave. This method takes a few extra minutes, but the results are worth it. Be careful with hot popcorn: the sugar will make it even hotter than it looks!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tsp. granulated sugar
1 teaspoon fine or table salt
0.5 tsp ground cinnamon
2 tbsp. l. coconut oil
1/3 cup popcorn kernels
One whole or half vanilla bean, cut in half lengthwise and scrape out the seeds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: popcorn, vanilla pod, coconut oil, cinnamon

Cooking the dish according to the recipe:

Combine sugar, salt, and cinnamon in a small bowl and set aside. Place a rimmed baking sheet or a large paper bag on the work surface.
Heat the coconut oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat for 1 minute. Add 2 corn kernels. Once they pop, add the scraped vanilla seeds and stir. Immediately pour in the remaining corn kernels, wait 10 seconds, then quickly whisk in the sugar and cinnamon mixture. Cover the pan, leaving the lid slightly ajar (away from you) to allow steam to escape.

Put on oven mitts and shake the pan over the burner. Continue shaking until most of the popcorn has popped, with a 1-2 second pause between pops.
Immediately turn off the heat, remove the lid, and carefully pour the popcorn onto a baking sheet or into a paper bag. Let it cool for at least 5 minutes before eating (be careful: the sugar will make the popcorn very hot!).

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