I've posted about popcorn before. And even taught you a quick microwave method of cooking it that I use a lot...well used to use a lot. I honestly don't think I'll use it very often in the future because this new method of cooking popped in my life (hahaha) the other day. It's easy and wonderful and delicious.
Wow. Hold on to your hats folks. Here it comes. The life changing method of cooking healthy popcorn.
All you need is a large, heavy bottom pan with a good lid (mine is 5 quart). Make sure the lid fits tightly - you'll thank me for this later.
Some coconut oil.
Popcorn (of course).
And salt (I use Real Salt or Himalayan salt). This one is Himalayan, that's why it's pink.
Place the pan on a burner over medium high heat (this is about an 8 out of 10 on my stove). Put in 1/3 cup coconut oil and 2 kernels of unpopped popcorn. And put the lid on.
The coconut oil will melt and heat up. While you are waiting, place 1/2 Cup of popcorn and 1 scant tsp. Real or Himalayan salt in a bowl together and mix it.
After about 6 minutes of heating up. Surprise! A kernel will pop. I always jump a bit when this happens. Then a few seconds later the second one will pop.
At this point you will pour the mixture of popcorn and salt in the pan and shake it a little to distribute the kernels around the hot oil.
Then carefully replace the lid and watch the magic happen. This is when you are thanking me I told you to get a tight fitting lid.
During this process you want to pick up the pan carefully and shake it around a couple of times to redistribute the kernels evenly. The crazy popping lasts less than 2 minutes. When the popping has slowed considerably, carefully remove the pan from the burner, but don't remove the lid yet. It always surprises me with a few more pops. Finally when you're feeling brave, remove the lid and stir around the popcorn to mix it evenly.
And enjoy your healthy treat! Yum.
*Makes about 4-1/2 to 5 Quarts popped corn
1/2 Cup popcorn +2 kernels, divided
1/3 Cup Coconut oil
1 scant tsp. Real or Himalayan salt
Place a large, heavy bottom pan with a good tight fitting lid (at least 5 quart) over medium high heat. Place 1/3 cup coconut oil in pan along with 2 kernels of unpopped popcorn. Replace the lid. Then place 1/2 Cup of popcorn and 1 scant tsp. Real or Himalayan salt in a bowl together and mix. Once both kernels have popped in the pan (takes about 6 minutes), add the popcorn and salt mixture to the pan. Carefully replace the lid and shake the pan a couple of times to redistribute the kernels evenly. As the kernels are popping, shake the pan a few more times. The popping should last less than 2 minutes. When the popping has slowed considerably, carefully remove the pan from the burner, but don't remove the lid yet. Finally when the popping has stopped completely, remove the lid and stir the popcorn to mix it well. Eat and enjoy.
Recipe Source: Adapted from the method shared by a good friend Marlou