We recently got a air popper which is changing our lives. With a air popper you don’t have to use any butter or oil. It’s fresh, low calories and each kernel is so puffy and light. Not to mention it’s so quick to pop. The product claims you can pop 18 cups in 2.5 minutes – wow! For now we have stuck to single servings or a bowl for both of us, but because of how quick it works for us, I trust it can do that amount too. On the calorie side, one big bowl of popcorn for one clocks in at 110 calories plain. It always fills me! On our counter now sits a 12 pound jar of popcorn ready for you to scoop and pop!
I knew when I woke up the next morning I would understand it, I needed to make gingerbread popcorn. But where to start?
I had a few rules:
-Needs to taste like gingerbread
-No oil of any kind
The result: A simple gentle ginger tasting popcorn which was eaten in a few minutes. I have a bunch of popcorn thoughts in my head so stay tuned for more popcorn recipes!
- 3 tablespoons unpopped popcorn
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 single packet of Splenda
- Use a air popper to pop your corn. Put in a bowl.
- Mix ginger, nutmeg, salt, cinnamon and splenda in a bowl.
- Mist your popcorn with water 1-2 times.
- Sprinkle seasoning mixture over popcorn and toss popcorn around.
If you'd like to use real sugar or Stevia you can use that instead of Splenda. A packet of Splenda measures a little less than 1/2 teaspoon, so measure accordingly.
If you aren’t using oil or butter, the seasoning is not going to stick to your popcorn. The solution to keep this oil and butter free is to mist your popcorn with a water mister (or a cheap one from the dollar store) 1 times, toss it so the bottom is now the top, mist again. Misting it 1-2 times will not cause your popcorn to get soft. The water will allow the seasoning to stick to it, plus it will keep your popcorn low calorie.