An easy, delicious stove top popcorn method popped with coconut oil. This coconut oil popcorn is not only tasty but good for you too.
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Popcorn is such a fun, delicious snack. And it can be good for you too if you make it from scratch.
Today I’m popping in (ha ha) to share one of my favorite ways to make popcorn at home. I love that it uses basic things that I have in my kitchen, clean ingredients, and it tastes so good.
I’ve mentioned my dear friend Marlou I. who has inspired me and taught me how to use healthier ingredients in cooking for my family. This popcorn method is another example of something she has taught me. And it has changed my life. I love it so much and I’m excited to share it with you.
Popcorn is such a great snack to have for the kids when they come home from school, or for a family game or movie night. Sometimes when we have a really large meal for lunch, we’ll pop some popcorn and just have that and some fruit or vegetables for dinner. It is a fun, light meal and the kids always love it.
How to make coconut oil popcorn
The first step is to put coconut oil and two popcorn kernels in a large heavy bottom pan. Heat it over medium high heat with the lid on until both kernels pop.
Then add the rest of the kernels to the pot with the salt (I like to use real salt or Himalayan salt, aff. link) and shake to redistribute them. Heat and shake occasionally to keep them from burning on the bottom.
Before you know it you’ll have a batch of delicious, coconut oil popped popcorn. Easy Peasy.
Happy popping to you!
Coconut Oil Popcorn
An easy, delicious stove top popcorn popped with coconut oil.
Ingredients
- ½ cup popcorn kernels
- ⅓ cup coconut oil
- 1 scant teaspoon Real or Himalayan salt
Instructions
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Place a large, heavy bottom pan (at least 5 quart) with a good tight fitting over medium high heat. Place 1/3 cup coconut oil in pan along with 2 popcorn kernels. Replace the lid and wait for both kernels to pop (on my stove this takes about 6 minutes).
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Meanwhile combine ½ cup popcorn kernels and 1 scant teaspoon salt. When both kernels have popped, add this popcorn/salt mixture to the pan. Carefully replace the lid and shake the pan a couple of times to redistribute the kernels evenly on the bottom of the pan.
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As the popcorn kernels are popping lift the pan off the stove and shake a few more times. The popping should last less than 2 minutes (See note).
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When popping has slowed considerably, carefully remove the pan from the burner and set it to the side, but don’t remove the lid yet.
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Finally when the popping has stopping completely, remove the lid and stir the popcorn to mix it well and dig in.
Recipe Notes
1. If the popping lasts longer or shorter than the time frame I suggest in the directions, you probably don’t have the heat adjusted quite right. You don’t want it so high that the kernels burn, but you want it high enough that they have enough heat to pop. Experiment to see what that heat is for your stove, but for my electric stove the dial is set to about a 7.
Recipe Source: Adapted from the method shared with me by a friend Marlou I.
All images and text ©The Cook’s Treat
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