My little family loves popcorn and they especially love chocolate popcorn. It is a favourite snack to have in front of a movie or with cheese and pickle sandwiches on a Saturday lunchtime. I can not eat it but my husband and son tell me this dish is yummy. Popcorn is so simple and easy that anyone can try it.
Popcorn is a type of corn that expands and puffs when heated. It is able to pop like quinoa and millet. Corn was first harvested in Mexico 9000 years ago. Archaeologists have discovered that people have known about popcorn for thousands of years. They found remnants of popcorn that date back to around 3600 BC in Mexico.
There is a popular Mexican folk myth in the city of Teotihuacan that talks about a wealthy farmer called Gonzalo Quadre. Quadre owned over 100,000 acres of corn and that was the main source of food to the citizens of the city. On a summers day Quadre had too much corn so he decided to feed his chickens. Suddenly while feeding the chickens he heard a popping sound that startled him. Quadre looked down and noticed a white piece of fluff. After examining it, he discovered it was a kernel. He tasted it and kept it a secret until he passed away. For many years to come people believed he had supernatural power to turn stone into food. When he was dying, he told his counselor to spread the secret in the city’s temple.
Popcorn through the 19th century has been achieved manually. During the great depression it was fairly inexpensive at 5 – 10 cents a bag in America and so it became popular. Again during World War 2, sugar and sweets were rationed so popcorn became a popular snack at the cinema. In the 1980’s, microwave popcorn became the new snack. Today, it seems to be the new snack in the crisps aisle. Although my boys love eating popcorn from a packet, I prefer to make my own. The recipe is delicious and they do love it when it’s served. Well worth a try.
- Large saucepan and lid
- Small saucepan
- Popping corn x 50g
- Coconut oil x 3 tbsp
- Maple syrup x 2 tbsp
- Cinnamon x 2 tsp
- Raw cacao powder x 1 – 2 tsp
- Start by making the coating for the popcorn.
- Put the small sauce saucepan on a medium heat.
- Next put coconut oil x 2 tbsps and all of the maple syrup, cinnamon and raw cacao powder into the saucepan.
- Stir until they are combined together.
- Set aside.
- Then using the large pan on a high heat melt the coconut oil and add the popping corn.
- Place the lid back on and shake vigorously until all the corn has popped.
- It may take a little time for the popcorn to start popping so don’t give up.
- Finally remove the corn from the heat and add the coating.
- Stir the popcorn round as you add the coating as it will spread more evenly.
Chocolate popcorn is a very inexpensive snack. There are very few ingredients and it is a simple recipe to follow. Popcorn will also keep for a few days in an airtight container or zip tie bag. So it makes a great on-the-go snack or to have as part of a larger meal. As I mentioned earlier, my family loves popcorn. However you decide to eat this dish, as always, enjoy.