3 Tbsp coconut oil or grapeseed oil (have a high smoke point)
1/3 cup of high-quality popcorn kernels
1 3-quart covered saucepan
2 Tbsp or more (to taste) of coconut oil or ghee (clarified butter), melted
Sea salt to taste
Heat the oil in a 3-quart saucepan on medium high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.
Cover, remove from heat and count 30 seconds. (This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.)
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
Melt coconut oil or ghee in the already hot saucepan; drizzle over popcorn. Salt to taste. Makes 2 quarts—a nice amount for two people, or for one hungry one. Save leftovers for a quick snack.
Additional tips:
If you add salt (1 teaspoon?) to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn. For kettle corn, add 1-2 Tablespoons agave nectar to oil before popping. Beyond that—experiment! Other great toppings include: nutritional yeast (makes it taste like cheesy popcorn), garlic powder, cayenne, chili pepper, curry powder, or cumin.
Posts
