While I was standing in the kitchen yesterday, trying to think of something new to do with popcorn, I had a brilliant idea. Right next to my blender was a box of Medjool dates. Date popcorn?? I wasn’t sure how to go about making it, so I decided to google it because, let’s face it, almost every recipe has already been created. And there it was! I found the recipe at a Colourful Palate and decided to give it a try.
First, I want to discuss the dates and then we’ll jump right in to the awesomeness of the popcorn. 🙂 When we buy dates, we usually search for Medjool dates (brand we usually find: SunPalm Fancy California Medjool Dates). They are huge, super sweet, have pits, and are very soft and moist. If you compare them to the bag of Dole dates, you will see a big difference. The Dole dates are about half the size, they do not have pits, and they are sometimes tough or a little dry. I like to use the Dole dates in baking because they’re cheap. The Medjool dates I usually eat as is, or use if they are a stand out ingredient that I simply cannot cheap out on. If you use the Dole dates, and I’m sure they would work just fine, you might need to add a few extra and soak them in water.
As for the popcorn, it is very similar to caramel corn in terms of sugar, but it does not harden and you must eat it right after making it. I thought it would turn into a soggy mess after a few minutes, but it didn’t. It holds up very well actually. I would still recommend eating it right after making it, but you won’t need to inhale it at warp speed to avoid a soggy mess. I also replaced the oil with butter, but feel free to use either. The oil might be better, I’m not sure. But if you use oil make sure you use something flavorless. Also, next time I make this I will see if I can add in 2 extra cups of popped popcorn. I’m hoping I can stretch a buck further.
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| Popcorn |
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| The blended sauce |
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| Eat right away |
Sticky Date Popcorn
Serving Size = 9 cups (might be able to add 2 extra cups of popcorn though)
Original Recipe: Colourful Palate
- 9 cups of popped popcorn (about 1/2 cup popcorn kernels)
- 4 – 5 dates, pitted (preferably good quality Medjool dates)
- 1/3 cup honey
- 1/4 cup grapeseed oil (I used butter but oil would probably be better and if you don’t have grapeseed, then any flavorless oil should work… actually, almond oil might be good as well)
- 1 teaspoon vanilla
(If using low quality dates, and they appear dry, you might want to soak them in water for an hour or so, but I didn’t need to do this)
- Have popcorn already popped and ready to go. Heat the honey, butter or oil, until heated through and very runny. Immediately pour into a blender (I have a Vitamix) and add the dates and honey. Blend well. Pour over popcorn, mix well (with hands works the best) immediately and serve. Eat right away.