In a world full of toddler-friendly iPad apps and on-demand Daniel Tiger, it’s surprising to me how entertained my son is by…popcorn.
If simple pleasures still exist, I believe we’ve found one.
How awesome that it’s gluten-free, real food?
Now, anyone following me on Instagram or Facebook has seen me whip up a batch of stovetop-popped popcorn on Sunday nights in preparation for Downton Abbey.
But this week was my best. Ever.
Just before bedtime I let my son stand on a chair and watch the popcorn kernels pop under the pot’s glass lid. He squealed with delight and surprise, wanting to put his hands into oven mitts and hold the pot himself. I let him.
It’s those moments of not knowing how protective to be, versus allowing a learning opportunity. Up until that night, he had no idea that popcorn came from a little yellow kernel!
And I’m sure many in my generation have no idea you can pop popcorn without a microwave.
Unfortunately, little man had barely touched his dinner so he only got 2 plain pieces. He didn’t mind though – watching the action was more exciting than eating the food, I suppose. After he and my husband went upstairs for bathtime, the magic happened.
Sorry, kiddo.
Next time, eat your dinner.
Chocolate Peanut Butter Glazed Popcorn
Prep time: 15 minutes
Cook time: 10-15 minutes
Yield: 1 big bowl of popcorn
3/4 cup popcorn kernels
1/4 cup coconut oil
3 Tbl. smooth, natural peanut butter
1/4 cup raw honey or pure maple syrup
3 Tbl. butter or coconut oil
3 Tbl. raw cacao or cocoa powder
1/2 tsp. salt
Preheat oven to 325F and line 2 cookie sheets with parchment paper.
In a stockpot (use one with a tight fitting lid) heat coconut oil over medium-low heat. Add a few kernels of popcorn to the pot. When they pop, add the rest of the popcorn and shake pot until they cover the bottom evenly. Cover and carefully shake every so often. When the popping slows to 5 second intervals, remove from heat.
In a small pot, combine peanut butter, honey, butter, cacao or cocoa powder and salt over low heat. Mix until smooth. Pour over popped popcorn a little at a time, stirring very well to create an even coating.
Spread into a single layer on prepared cookie sheets and bake for 5 minutes.
Remove from oven and shake or stir popcorn around in each sheet. Return to the oven for 3 minutes.
Repeat after 3 minutes, and perhaps 3 minutes more. Be careful of burning the popcorn towards the end! Get the popcorn as dry as possible, but realize it will still be soft and will harden as it cools.