It’s been a rough week for New Englanders. After the humiliating loss by and dismissal of the Red Sox longtime manager, the past few days have had we Bostonians and our neighbors keeping our heads down and mumbling obscenities. But there’s one thing that’s always sure to turn our frowns upside-down: Classic, crisp fall days and the delicious, autumn foods and flavors that come with them.
Here in New England, we’re known for our autumns full of homegrown butternut squash and farm stand cider donuts. But it’s time for us to spread the love and get a little creative with a DIY snack recipe that’s at once healthy, seasonal and natural: Autumn Spiced Homemade Popcorn. Easy-peasy for anyone who knows how to operate a stovetop, this fiber-rich, low-calorie recipe will satisfy both your sweet and salty cravings, keeping you full long after it’s eaten.
Autumn Spiced Homemade Popcorn
Recipe yields approximately eight cups of popcorn
1 teaspoon apple butter
1/8 teaspoon of organic, non-hydrogenated shortening*
¼ cup of unpopped yellow or white popcorn kernels
2 teaspoons white truffle oil, divided
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¾ teaspoon stevia natural sugar substitute
From the Organic Authority Files
In a medium-sized pot over medium heat, warm the apple butter with shortening. Once the mixture has been liquefied, continue to heat it with 1 teaspoon of white truffle oil. Turn the pot so that the combination coats the bottom.
Place two popcorn kernels in the pot and cover. Stay nearby to listen for the sound of those kernels popping.
Once the first two kernels have popped, add the remaining unpopped kernels and cover the pot. Gently move the pot back-and-forth over the burner until the rate of popping slows, about two seconds or more between popping sounds.
Remove the pot from heat and add cinnamon, nutmeg, stevia and remaining 1 teaspoon of truffle oil to the popped corn. Cover the pot and toss together, until the spices and oil have coated the popcorn.
*Note: The purpose of the shortening is to liquefy the consistency of the apple butter; without it, the apple butter is too thick to spread and will burn the bottom of the pot.
Keep in touch with Amanda on Twitter: @Amanda_ZW