Old Fashioned, Made-on-the-Stove Popcorn
Serves 2 (approximately 3 cup portions)
6 tablespoons popcorn (yellow, white, black or blue, it doesn’t matter)
2 tablespoons coconut oil
Seasoning of your choice
You will need a large sauce pan/ stock pot, at least 4 quarts, with a lid. (Don’t try this without a lid. Seriously.)
1. Heat 2 tablespoons coconut oil in the pan over medium-high heat. Place two kernels of corn in the oil. When they pop, you know that the oil is at popping temperature. (Is this really necessary? I don’t know. But that’s how my Mom made popcorn, and how I’ve always done it.)
2. Add popcorn to oil. The corn should be an even single layer across the bottom.
3. Return lid to pan.
4. When the popping starts, pay close attention and shake frequently. Once popping begins, it will be finished in about 1 minute.
5. Shake frequently while actively popping. Shaking helps the unpopped kernels drop to the bottom and pop, while moving the popped corn to the top to avoid burning.
6. Pour into a large bowl and season as desired. My wife prefers a combination of popcorn salt and “Nu-Salt”, a sodium-free salt.
Nutritional data (1 portion, about 3 cups)
Sat fat: 14.2g