Healthier Homemade Popcorn
Preparing homemade popcorn is a time-honored tradition that shouldn’t be forgotten, in spite of microwave versions that might be easier. Popping your own also allows you to control all of the ingredients. This recipe calls for organic corn kernels and coconut oil, which is super good for you due to its antifungal and antibacterial properties and can even help you maintain a healthy weight. It’s a great oil to cook with as well, because it tolerates high heat without going rancid.
- 3 teaspoons coconut oil
- Sea salt
- ⅓ cup organic popcorn kernels
- Heat the oil in a pan on medium to high heat and add a few kernels.
- Once they are popped, add the rest of the kernels so they are all flat on the bottom of the pan ready to be popped.
- Cover and wait until you hear the kernels get going and they’re popping frequently.
- Now take off the heat for 30 seconds or so and then return to the heat, ensuring you shake the pan to stop the kernels sticking and burning. I have a lid that is made of glass, which makes it easy to see how the popcorn is going. If you don’t have a glass lid, it’s okay to lift the lid and take a peek.
- Once all the kernels are popped, place them in a bowl and drizzle melted coconut oil over them along with some sea salt. Mix well with a fork.
- You can leave popcorn salty or add a teaspoon or two of coconut nectar (available at most natural foods stores) for a slightly sweet taste.
- You can also add some of your favorite trail-mix fixings, like goji berries, cacao, seeds and nuts and even cinnamon or vanilla powder, for extra flavor and protein. One of my favorites is a blend of popcorn, hemp seed, coconut nectar, cinnamon, ginger powder and cacao powder—yum!