Ah, popcorn. Glorious, low-calorie, gluten-free popcorn. It's good to eat for just about any diet or eating plan, unless you're corn-free or trying to avoid GMO's. But I digress.
For snack this afternoon, I am making two varieties of wonderful popcorn.
Variety 1, for my son Raspberry, is the basic popcorn-with-butter-and-salt combo. Variety 2, for me and whichever kids are brave enough to taste it, is a little more exciting.
I got this recipe from my mother-in-law, and I love it. I have no idea where she got it from, but I figure that the more popcorn lovers who find it, the better. If you know who I should give credit to for one of my favourite snacks, please let me know!
Sweet and Spicy Popcorn Snack Mix
2 tbsp butter
2 tbsp liquid honey
2 tsp ground cinnamon
1 tsp ground ginger
pinch of each: ground cloves, cayenne, and salt
8 cups popped popcorn
1/4 cup chopped nuts (today I'm using cashews and pecans, and I put in way more than 1/4 cup)
1/4 cup dried cranberries
Preheat oven to 300F. Mix the butter, honey, and spices in a small bowl. Microwave for a minute, stir, toss over the popcorn, nuts, and berries. Spread on a lightly greased baking sheet (or two), and bake for 15 minutes, stirring occasionally. Allow to cool a bit before eating. Can be stored in an airtight container for up to 5 days. Makes 8 cups or so.
In case you were wondering, my kids aren't actually named after fruit. I just didn't want their names to be displayed on the internet overly much, so I gave them horrible nicknames. Someday, I bet, they'll get me in trouble for that.