Photo by Jonah G.S.Sweet & Salty Popcorn
(makes a really big bowl)
2/3 c. popcorn
2 Tbsp. oil (for popping)
4 Tbsp. butter, melted
1 tsp. salt
2 Tbsp. confectioner’s sugar
Pop the popcorn according to the package directions. We add the oil and popcorn kernels to a large stockpot over medium heat. Remember to put the lid on and do use a clear lid if possible (it just makes it more fun). Take the pot off of the heat when the popping starts to slow down. It will continue to pop after you take it of of the heat.
While you’re waiting on the popcorn, melt the butter and dissolve the sugar into it. Do make sure that your confectioner’s sugar it gluten free. Confectioner’s sugar has corn starch mixed in with it and not all cornstarch is gluten free due to cross-contact issues. If you’re not sure, I think that brown sugar would make a great substitute. Honey or agave nectar might also work. You can always experiment by making a small batch of popcorn and testing the altered recipe before the big day. Also, if you are dairy or casein free, you can substitute whatever “butter” you use.
Once you have your popcorn and syrup ready, drizzle half of the syrup over the popcorn and mix well. Repeat with the remaining syrup and then serve while hot.
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