When it comes to snack foods, there is one that reigns supreme in my book: homemade popcorn. My kids love it too, and its a sure fire way to make movie night in feel complete. Popcorn is a whole food, and an ideal snack. This recipe is so simple, just three ingredients, but it’s really all about the method that makes this the best homemade popcorn recipe: it’s warm, crispy, never soggy, with minimal wasted un-popped kernals. You’ll need:
Plain popcorn kernals (about 1 cup)
2 TBSP Coconut Oil
Sea Sale (to taste)
A large pot*
A large metal collander or strainer like this one
*Choose a pot that has a nice wide base and is also tall enough to accommodate the kernals that will pop and expand. Also be sure to choose a strainer or collander that is big enough to rest upside down on top of the pot.
- Coat the bottom of the pot with the coconut oil. If your pot is on the smaller side, you may not use all of the coconut oil, and if it’s bigger, add more.
- Turn the burner on medium high, and add just enough kernals to cover the bottom of the pot.
- Sprinkle the kernals with sea salt.
- Turn the collander upside down and place it over the top the pot. This will contain your kernals while allowing moisture to escape.
- When the popping starts to slow down after about 4-5 minutes, turn the heat off and remove the pot from the burner.
- Try the popcorn and add salt to taste.
Voila! You’ll never go back to microwaved again.