I know, you’re probably thinking “Popcorn, really?” But it makes perfect sense. It’s light, so it’s not too filling and won’t spoil the meal. It’s also a much healthier version than caramel corn, and much easier on the waistline than a cheese platter or hor d’oeuvres. It’s also gluten free, dairy free and it’s spiced perfectly for the fall and winter. It’s also very inexpensive and super easy to make.
Now if I do nothing else today, I hope to convince all of you that are still making toxic microwave popcorn to switch over to a whole food version. Once you see how easy and simple it is to make, there will be no reason to pay big money for a simple inexpensive organic ingredient, that doesn’t take much more time than it’s microwave counter part. And the flavors in this popcorn will surprise you.
I’ll also show you one little trick to making perfect popcorn every time. Check it out…
Note: The spray bottle has olive oil in it, but feel free to fill your bottle with an oil you like. I used a tablespoon of coconut oil in the pot since I can’t get enough of it. I usually make a 1/3 cup of popcorn kernels at a time, but adjust according to the size of your group.
You can also buy organic popcorn kernels to avoid buying gmo corn.
Anis and Fennel Popcorn Spice
Inspired by The Superior Spiced Popcorn
Using a mortar and pestle or spice grinder, grind the fennel seeds and anis seeds. Add the salt and stir until well combined. Sprinkle on warm, freshly popped corn.
I’m sharing this with Mangia Mondays, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, Freaky Friday, Fight Back Friday, and Foodie Friday.