This homemade buttery popcorn is great for a GD-friendly snack.
Popcorn is a carb and so it should be eaten in moderation and paired to help make it more tolerable.
Store-bought, premade popcorn is often coated in sugary coatings, so by making popcorn at home from scratch, you can control what ingredients are used, making it lower in carbs.
Popping corn (popcorn kernels) can be bought in most larger supermarkets and shops.
- 1 large pan with a lid
- 2 tbsp virgin coconut oil
- 100 grams popcorn kernels
- 60 grams ghee (clarified butter) melted
- salt finely ground, to taste
- heat the coconut oil in a pan on high heat. Once melted add a couple of popcorn kernels, once they pop, add the rest of the kernels, cover the pan and swirl well to fully coat the kernels in the melted oil
- vent the pan by leaving a small gap between the pan and lid (this helps steam escape whilst the popcorn pops and helps stop the popcorn from becoming soggy)
- shake the pot as the popcorn pops to avoid any burning. Once the popping slows down, remove the pot from the heat, leaving for a couple of minutes to allow any leftover kernels to pop
- pour over the melted ghee, stir to coat the popcorn and then sprinkle with fine salt to taste