Originally posted 9/12/18
Ingredients (Yield: 7 cups of popped corn, or about 3 servings)
1-2 tablespoons of coconut oil, plus a little extra
1/4 cup of unpopped popcorn kernels
Spices! Garlic powder, cayenne, cinnamon…the possibilities are endless!
Required: Large, deep pot with a lid that fits!
Step 1: Melt the coconut oil in your pot over medium heat. I like using coconut oil for this because it melts really smoothly and has a really pleasant but mild taste. You can also use canola, peanut, corn, or vegetable oil.
Step 2: Once your oil is melted, place your popcorn kernels into your pot and cover with the lid. Continue to heat over medium heat, shaking the pot occasionally. I recommend staying in the kitchen near the pot while this is happening. Eventually, the kernels will start to pop!
Step 3: Continue to heat while kernels are popping, shaking the pot every few seconds. Keep the lid on! If there is a “steam vent” of any kind on your pot lid (typically a small hole, like my lid), keep that vent pointed AWAY from your body and keep your hands out of the way. You do not want to get burned!
Step 4: When the popping slows to nearly a complete stop, pay attention. Keep shaking the pan and heating until you don’t hear any pops at all for about 5 seconds, then remove the pan from the heat. Keep the lid on, just in case any straggling kernels decide to pop.
Step 5: Add a bit more coconut oil (maybe 1-2 teaspoons) and a few shakes of salt and the seasonings of your choice to your pot. Replace the lid, and shake the pot to coat the popcorn in the spices and melt the coconut oil.
Step 6: Cool slightly and serve hot! This is a super fantastic movie snack!