‘Tis the season for travel!
According to a recent survey, 45% of families have a vacation planned this summer, but the current economy has the majority of people thinking it may be best to just chill out at home this year instead. Rising gas prices and food prices are the major concerns of families who were surveyed.
While I don’t have much advice on saving at the gas pump while traveling, I can offer some relief in the other major area of concern: FOOD! This month’s Recipe Redux theme is all about travel snacks–whether it’s by plane, train, or automobile!
Not only can convenience stores snacks and fast food munchies get expensive, they can also be bad for your health. The processed foods you may be tempted to buy while filling up at the gas station or while waiting for your flight to arrive, have a laundry list of ingredients, many of which our bodies do not need. If you have a sweet tooth, the Dark Chocolate Coconut popcorn is made for you! But if you’re a salty snacker (like me!), you’ll love the Rosemary Salted popcorn. Or you could just alternate taking a bite of each:)
Travelin’ Popcorn Duo
Salted Rosemary & Dark Chocolate-Coconut
For each flavor, use 2 Tbsp. coconut oil and 1/2 cup of popcorn kernels. I prefer using red kernels because they’re crunchier and smaller than traditional white popcorn kernels.
To pop the kernels, add the coconut oil to a heavy-bottomed 3-quart saucepan and heat for 1 minute over medium-high heat. Add in your kernels and cover pan with a lid, then shake to coat kernels in oil. Occasionally shake the pan until kernels begin to pop. Grab your oven mitts to hold the lid in place and raise the pan slightly over the burner while continuing to shake to prevent burning the popcorn. When there is about 2-3 seconds between kernels popping, or when it sounds like most of the kernels have popped, remove the pan from the heat.
3 Tbsp. unsalted butter
2 tsp. finely minced rosemary leaves
1/4 tsp. salt
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and add rosemary and allow to cool for 5 minutes. Pour rosemary butter over popcorn and sprinkle with salt. Toss well to coat popcorn. Keep in an air tight container for up to 3 days.
Once popcorn has finished popping, remove sauce pan from heat and allow to cool for 10 minutes. Add chocolate chips and mix popcorn with a silicone spatula, making sure to remove any melted chocolate from the bottom of the pan. Add in coconut. Once popcorn is coated with chocolate and coconut, spread onto a baking sheet and allow to cool before storing in air tight container.
Do yourself a favor and pack some of the tasty treats created by the Recipe Reduxer’s. You’ll save money, and your waistline too!