Violet Popcorn
This violet popcorn is perfect for tea parties, Jane Austen viewing or reading marathons and, of course, birthdays and special days.
Ingredients
- 1 Cup Popcorn in 1/4 cup increments
- 1/4 Cup Butter
- 1/4 Cup Coconut Oil
- Sea Salt
- Fresh edible flowers OR sugared violets or other sugared flowers
Instructions
- Gather fresh, edible flowers. Be sure you know what you're foraging - some wild blooms are NOT edible. You may also use sugared violets or other sugared flowers in your violet popcorn.
- If using fresh flowers, gently shake off any dust or debris. If you must rinse them, place them in a salad spinner to get them as dry as possible. Place them on a towel or dehydrator rack to dry completely. You may also place your blooms in the refrigerator for a bit, if you can't use them right away. Work quickly, though - blooms like violets will begin to curl up and fade rather quickly.
- Using an air popper, pop up fresh popcorn in 1/4 cup increments. OR, follow the manufacturer's instructions for your air popper.
- As the popper is popping, slowly melt the butter and coconut oil on the stove top.
- Once the popcorn is popped, add melted fats a few tablespoons at a time to the popcorn bowl as you sprinkle with sea salt and stir gently. Repeat this process, adding fat, salt and stirring until all the melted fats are gone.
- Allow to cool completely.
- Gently toss in fresh edible flowers or sugared violets.
Notes
To learn to pop popcorn on your stove top, please read this article from Amy's Healthy Baking. All you need is a pan and a stove top.
Tried this recipe?Let us know how it was!