This is almost too easy to post about, but it’s one of our favorite snacks, so I thought I’d share. You can use coconut oil, or butter or a mixture of the two. I like a mixture, but that is totally up to your taste buds! This is a large recipe, because for some reason this doesn’t go stale like other recipes I’ve tried. I pack a bag in my lunch and eat it cold the next day. If you want just a small, easy snack 2 Tbsp of dry popcorn kernels make 1 Quart of popcorn.
Coconut Oil Popcorn
makes about 2 1/2 quarts (10 cups)
1/3 cup organic popcorn kernels
3 Tbsp coconut oil
2 Tbsp grass-fed butter
salt to taste
I use a very heavy bottomed, stainless steel stock pot with a lid for this recipe. I think just about any heavy pot will do (including heave frying pans).
Place coconut oil, popcorn kernels and butter in pot. Turn heat to medium-high and place lid on pot. Every 10 seconds or so shake the pot to avoid burnt popcorn. Once the popcorn starts to pop, you can stop shaking. There will be a fast burst of popping, after that turn off the heat and let it finish popping. Remove lid and add salt to taste.
I have made this many times and have never had burnt popcorn or un-popped kernels in the bottom of the pot. We eat a lot right away, and then store the left overs in sandwich bags for lunch or snacks.
Other popcorn flavor ideas that I plan to try:
Grated Parmesan cheese
Italian seasonings (basic, oregano, parsley)
Salt & Vinegar
Celery salt & Dill
What are your ideas?