I’ve never made my own popcorn until this month, and I am officially addicted! I can never go back to store-bought, already-popped popcorn. And once you try it yourself, you might just have to agree. Enter: this Low FODMAP Buffalo Ranch Popcorn. The best part of making it yourself is that you can flavor it however you like with Low FODMAP ingredients. No plain sea salt popcorn here! This recipe was adapted from SerenaBakesSimplyFromScratch.com with only a couple of modifications. Let’s get into it, shall we?
Just so you know! This post may contain affiliate links, meaning I may earn a small commission when you click on links and make a purchase, at no additional cost to you. However, rest assured that I would never mention or recommend any specific products that I don’t use and love myself!
What You’ll Need
Small Bowl – For mixing the dry seasoning.
Small Bowl & Microwave OR Small Sauce Pan – For melting the butter & mixing the liquid seasoning.
Large Stock Pot & Oven Mitts – For cooking the popcorn.
About the Ingredients
Extra-Virgin Olive Oil – A little bit of oil is needed to cook the popcorn evenly as this helps to distribute the heat. You can use any neutral-flavored oil you’d like here, from coconut oil to avocado oil. If you’re using coconut oil, refined is better as it will not add any coconut flavor.
Popcorn Kernals – Any non-flavored kernals will do. I usually get Orville Redenbacher’s at my local grocer. It’s also available in bulk on Amazon.
Dried Dill & Cumin – Dried dill is a traditional ranch flavor, but the addition of cumin really amps up the depth of flavor and umami in the popcorn. Don’t skip out on either and consider adding a generous amount of each! I usually add a generous 1/4 and 1/8 teaspoon of each respectively.
Fine Sea Salt – My absolute favorite salt to top anything with is Redmond Real Salt. It tastes noticeably better than regular salt with a hint of sweetness. It sounds strange, but try it and you’ll see!
Butter or Ghee – You can sub this out for plant-based butter, like Miyoko’s, to keep it plant-based or dairy free.
Garlic-Infused Olive Oil – If you’re using a store-bought oil, be sure that your garlic oil is actually Low FODMAP. Depending on the manufacturing process, high FODMAP ingredients could end up in the final product. My personal favorite is the one by Garlic Gold, which I buy in bulk off of Amazon for the cheapest per-bottle price. If you don’t want to commit to a 6-pack, you can purchase a single bottle to try.
Low FODMAP Hot Sauce – You can use your favorite Low FODMAP Hot Sauce. Some of my favorites are: Tabasco (which is extra tangy), Texas Pete Original Hot Sauce (closer to the Buffalo flavor and my personal favorite for this recipe) and Valentina for a more Mexican-style hot sauce.
Enjoy! 🙂
If you tried this Low FODMAP Buffalo Ranch Popcorn, I’d love to know how you like it! It makes me so happy to see you guys trying the recipes on my site. It would mean the world to me if you left me a star rating and a comment as it really does support this little blog of mine!
Looking for other snacks? Or perhaps something to serve alongside the popcorn for the Superbowl or any game day? Try my Tuscan Almond Flour Crackers & Roasted Red Pepper Hummus. For something more substantial, try my Smokey Air Fryer Chicken Wings.
Low FODMAP Buffalo Ranch Popcorn
Equipment
- 1 large stock pot
Ingredients
For Popping the Popcorn
- 1 tablespoon extra-virgin olive oil
- 1/4 cup popcorn kernals
Seasoning
- 1/4 teaspoon dried dill
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon cumin
- 1 tablespoon butter, melted
- 1 tablespoon garlic-infused olive oil
- 2 teaspoons Low FODMAP hot sauce
Instructions
Prepare the Seasoning
- In a small bowl, mix the dried dill, sea salt and cumin. Set aside.
- Melt the butter either in the microwave or in a small pot over the stove. Add in the garlic-infused olive oil and hot sauce and stir with a whisk to ensure the ingredients are evenly distrubted. Set aside.
Pop the Popcorn
- Heat a stock pot over medium with 1 tablespoon of extra-virgin olive oil and 2 individual kernals. Cover with lid and wait for the kernals to pop (will take a couple of minutes).
- When the kernals pop, pour in the remaining kernals and cover with lid. Wearing oven mitts to secure the lid, shake the stock pot slightly back and forth to ensure the kernals are distributed evenly and coated in oil. Return pot to stove.
- Kernals will start to pop. Shake the pot with oven mitts every couple of minutes to make sure the popcorn is distributed evenly and no kernals burn. Continue to cook the popcorn until the popping slows to one kernal per every few seconds.
Assemble
- Pour the melted butter combination over the popcorn. With oven mitts, secure the stock pot lid while you shake the stock pot to distribute the butter mixture into the popcorn. Then repeat the process with the spice mixture. Pour into a large bowl and serve immediately
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
Did you make this recipe?
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