I was never a big fan of buttered popcorn at the movies. The butter was too salty, super greasy and made the popcorn so soggy it squished more than it crunched. Ew.
Then around age 15, I discovered the wonder of kettle corn – served in a microwaveable bag. It was light. It was sweet. It was just the right amount of salty and free from the typical bath of butter. Divine. The only problem was, it burned kind of easily, so I was left with either an overcooked batch or a disappointing unpopped to popped kernel ratio.
Fast forward to last week, when the National Foundation for Celiac Awareness received an email from Angie’s Kettle Corn about their product’s upcoming appearance in a gluten-free episode of The Martha Stewart Show. Wonderful news, and the perfect time to try a sample! (You see how my brain thinks?) The crew at Angie’s sent a box post-haste and it arrived on our doorstep this morning.
Angie’s Kettle Corn comes pre-popped in bags, like the kind you’d find in the chip aisle at the grocery store. It bypasses the risk of burning by leaving the cooking part to the experts. But unlike many pre-popped products, Angie’s Kettle Corn is cooked in small batches, in an actual kettle, so it doesn’t have that “packaged” taste. The popcorn is cooked in an allergen-free environment and has been certified gluten-free, so there’s also peace of mind that comes with the snack.
Just as Angie’s packaging states, the Kettle Corn was a delicious balance of sweetness and salt. The kernels were light and fluffy, which created a delicate, crispy sound as we munched away. The Classic flavor (it also comes in Lite and Caramel) had a noticeably sweet taste without being glazed in sugar, so it still maintained that fun, stick-to-your-tongue feeling when it hits your mouth. It was satisfying without feeling heavy, making it a prime pick when afternoon hunger rolls around. Like, right about now.
All in all, it would make a great snack for any occasion, even a trip to the movies. Now the question is: How do you sneak a bag into the theater?