Gingerbread Popcorn (Vegan, Oil-Free, Gluten-Free)

Recipe from Teresa Sklenicka 
Husband-Tested in Alice’s Kitchen
Makes 10 servings

If you love gingerbread and caramel corn, you’re going to love this!  Cozy up with some hot tea, Gingerbread Popcorn, friends, a movie, and then you’ll be set!

½ cup popcorn kernels
½ cup maple syrup
1 ½ Tablespoons molasses
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon vanilla

Preheat the oven to 300F.
Pop the popcorn kernels using your favorite go-to method.  Place the popped popcorn in a large mixing bowl, making sure that there are no un-popped kernels in the mix.
Combine the maple syrup, molasses, the spices, and salt in a small saucepan.  
Heat the syrup over medium heat, stirring occasionally, until it comes to a boil.
Remove the pan from the heat and stir in the vanilla.
Slowly drizzle the syrup over the popped corn, stirring to coat the popcorn as evenly as possible.
Bake at 300F for 20 minutes, stirring after 10 minutes.
Allow the popcorn to cool completely.  It will become crispier as it cools.  
Store in an airtight container.

Nutritional Information (1 of 10 servings) Calories: 91.6; Carbohydrates: 21.5 g; Protein: 1.3 g; Fat: 0.5 g; Sodium: 124.6 mg; Fiber: 1.5 g; Sugar: 12.4 g; Calcium: 22.3 mg; Iron: 0.44 mg

Popcorn Trail Mix

 

Husband-Tested in Alice's Kitchen

Makes about 6 cups or so.

When you are doing your meal prep for the week, set aside just a few minutes to make this satisfyingly delicious trail mix to snack on or to pack in a lunchbox or picnic basket.  I use a silicone popcorn maker that's collapsible so that it fits in a drawer.  I don't use any oil.  I just measure out a couple of Tablespoons of un-popped popcorn into the bowl, pop on the lid and then zap it in the microwave for a couple of minutes. While the popcorn is popping, I measure out the rest of the trail mix ingredients into a big bowl. Then I store it in a large Mason jar and keep it on the counter. The popcorn popper is called Original Salbree Microwave Silicone Popcorn Popper (collapsible bowl) that I ordered from Amazon.  The bowl comes in lots of colors and makes a great gift.  

2 Tablespoons un-popped Popcorn

1/3 cup Unsalted Peanuts (Use other seeds or nuts if you wish.)

1/3 cup Whole Almonds

1/4 cup Pumpkin Seeds

1/4 cup Sunflower Seeds

1/3 cup Dried Cranberries (Raisins or dried apricots would be good substitutes.)

2 Tablespoons Cocoa Nibs or Mini Dark Chocolate Chips (Use vegan chips to keep this vegan.)

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt or Kosher salt

Pop the popcorn using whatever method you wish.  Mix the popped popcorn with the remaining ingredients and then store in an airtight container on the counter.  I think it should last about a week or so.

Cinnamon Glazed Popcorn Mix

Serves 6
Recipe from http://www.100daysofrealfood.com
Husband-Tested in Alice's Kitchen

Plan a special movie night, invite your favorite people over and make this special and delicious treat for snacking while the film plays.  You can make this in advance and so you’ll have time to enjoy the party too. 

4 cups plain popcorn (about ¼ cup of kernels) 


¾ cup raw unsalted cashews

3 Tablespoons butter

2 Tablespoons honey

½ teaspoon dried cinnamon

¼ teaspoon ground ginger

¼ teaspoon salt

Parchment paper recommended for baking

Preheat the oven to 325 degrees F.

In a small pot over low heat melt the butter and honey together. Mix in the cinnamon, ginger, and salt.

Put the cashews in an extra large mixing bowl. Coat them with about a tablespoon of the butter/honey mixture.

Spread the coated nuts onto a baking sheet covered with parchment paper and bake for 6 minutes.

Meanwhile, in the same large bowl evenly coat the plain popcorn - minus any unpopped kernels - with the remaining butter/honey mixture.

After the cashews have been in the oven for 6 minutes, take out the tray, add the popcorn to it, and mix it all up together. Stick the tray back in the oven and set the timer for 4 minutes.

After 4 minutes open the oven and stir or shake the mixture around on the baking sheet. Set the timer for 2 more minutes.

Once again open the oven and stir/shake the mixture so there are no hot spots that could get burnt. Set the timer for 1 more minute at which point the mixture will once again need to be checked/stirred.

Repeat the process of checking/stirring the popcorn mixture every minute then take it out of the oven once it turns a dark brown. (It can burn easily toward the end!)

The popcorn and nuts will be slightly wet right out of the oven, but will harden as they cool.