I grew up making popcorn in an air popper. I still have one. It’s really only used anymore when I make caramel corn. I don’t like butter or salt on my caramel popcorn. We also eat microwave popcorn. I struggle with natural vs. convenient. I know microwave popcorn uses phosphate to make them pop. I’m sure that can’t be good for you. But they are so easy. And to be honest, I’ve only made popcorn on the stove a couple times.
While I was in Denver, we made popcorn on the stove to make caramel corn with. A friend was there and asked if I made popcorn with coconut oil and sea salt. I hadn’t, but that idea stuck with me. This week I was craving something salty, but I’ve really been trying to be better about my eating habits. I’ve gained quite a bit of weight in the last few years due to medical problems. I want to get it off! (I say that as I sit here eating cookies.)
So I decided to make me some popcorn. Coconut oil is something I’ve been using for a while. I use it as a moisturizer in the shower, and I also use it in cooking. It’s pretty easy to substitute olive or vegetable oil with coconut oil. After making the popcorn, I couldn’t even tell it didn’t have butter.
- 3 quart pot with lid
- 2 Tbsp coconut oil, refined
- 1/2 cup popcorn kernels
- sea salt
- Add coconut oil to pot, turn on medium and allow to melt. Add two kernels of popcorn to the pot.
- Once both pop, add the rest of the popcorn to pot with some sea salt and cover. (I didn't measure, just what I thought looked good. You can always add more afterward.)
- Once the popping slows down (2-3 pop per second), remove from heat. Enjoy
- Rachael Ray Cucina Hard Porcelain Enamel Nonstick Covered Saucepan, 3-Quart, Agave Blue
- Enamelware Popcorn Bowl 4 Quart
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