Southern Peach Sugar Summer Popcorn
This is one of the best ways to have popcorn - with a gourmet sugar! A snack tradition for as long as anyone knows (pretty sure the Egyptians had popcorn?) you’ve got to try it this way!
Time: 5 mins
Yield: 20 cups
Author: Heather
Skill Level: EEEEaaasssyyyy
Why this is SO good:
You’ve probably never had popcorn quite like this before…a bit sweet, a bit peachy, a lot fluffy! Popcorn of this nature is just meant to be shared. About as easy to make as you can get, with a giant bowl of popcorn as the reward of your efforts!
Ingredients:
3 TBSP coconut oil
3/4 cup popcorn kernels
Southern Peach Sugar, to taste
How to make it:
Heat the 3 TBSP coconut oil in a large pot over high heat. When the oil is melted it should cover the whole bottom of the pan - if not, add a bit more! (add in 3 kernels to the pan - when all 3 pop the oil is ready!)
Add the 3/4 cup popcorn kernels to the pan, shake it so they are in a single layer. Put a lid on it, and turn off the heat for 1 minute!
Turn the heat to medium.
Once the kernels start popping, give the pan a little shake every so often - once the pops start slowing down to just a few at a time, turn off the heat and give it another shake, let it rest for 1 minute with the lid on.
Pour about 1/4 of the popcorn into a large bowl. Season with a bit of the Southern Peach Sugar. Repeat until all the popcorn has been sugared. Enjoy!
How to store it:
In a zippy bag, not more than 2 days.
So, what if:
It’s burnt. Well, open some windows and turn on the fans, get that smell outta the house! If you’re still hankering for popcorn after the charred batch, try again but cut the heat off sooner. The pops should be continuous and like a bunch at a time, and when that starts to slow down to 1 or 2 kernels popping at a time, go ahead and take it off the heat and let it rest for that minute.
I can’t really taste the sweet, the peach, or anything really. Easy fix - sprinkle on some more! You do you!
I don’t have coconut oil. No prob, Bob! You can use canola oil, corn oil, avocado oil, or grapeseed oil! Olive Oil starts to burn before it gets hot enough to really pop the kernels, so we don’t recommend that one.
