Print

Healthy Homemade Popcorn

Just like from the theater!
Course Snacks
Author Wardee Harmon

Ingredients

  • 1/2 cup red palm oil OR coconut oil*, this amount is incredibly flexible
  • 1 cup organic non-GMO popcorn kernels this amount is incredibly flexible
  • seasonings
  • toppings **

Instructions

  1. I use a 9-quart stainless steel pot, so if your pot size is different, adjust the amounts of oil and kernels up or down.
  2. I aim to have about 1/2 centimeter layer of oil covering the entire base of my pot. You can't go wrong, really!
  3. Scoop or pour oil into pot.
  4. Let melt on medium low heat.
  5. Add kernels to the pot.
  6. Turn the heat up to medium-high or higher.
  7. Cover pot and get potholders ready because escaping steam can burn your hands.
  8. Alternatively, fold a towel and lay it on top of the lid.
  9. Just be careful not to let it hang down and touch the burner!
  10. While oil and kernels are heating, they will start to sizzle.
  11. Swish the pot firmly around intermittently, keeping the lid on and potholders shielding your hands.
  12. When kernels start popping, shake and swish the pot constantly, making sure the heat reaches all the kernels.
  13. To avoid scratching the pot, keep it just barely above the heating element but not touching.
  14. When popping slows down, dump popcorn into a paper bag or bowl.
  15. Don't wait too long, or the popcorn will burn.
  16. On the other hand, if you don't wait long enough, you'll have un-popped kernels! Don't worry, you'll get a feel for it. ;)
  17. In paper bag or bowl, sprinkle generously with toppings and seasonings, to taste.
  18. Repeat above steps for another pot of popcorn, if desired.
  19. Enjoy!

Recipe Notes

*We like this coconut oil

 

**Toppings of choice such as; sea salt, butter, caramel sauce, nutritional yeast, cumin...