For the longest time I thought a popcorn maker was needed to make good popcorn. I grew up with an air popper or microwavable bags. When I started learning about traditional food I still assumed I needed special equipment and sought out special stovetop poppers with fancy cranks. It was pretty cool to turn the crank and watch everything pop through the special glass window, but it took up precious room in my kitchen and only had one use. When it broke I didn't want to replace it. Instead I grabbed my stainless steel soup pot with a glass lid and gave it a try. It worked. It was fast and easy. Almost as fast as microwavable bags, but a thousand times better (better tasting and better for you). Today my three boys and I gathered around our stovetop to make a special cinnamon and sugar treat for our snack time. My middle son stood on tip toes atop his little wooden stool laughing with wonder and excitement when the corn starting making a racket. My eldest was very serious with his responsibility of putting the
first 2 or 3 kernels in and waiting to hear and see them pop. He also got to pour the scoop of yellow corn into the hot oil for the first time (heavily supervised of course) and tried to count them as they burst. They went much too fast and then simultaneously until he too was grinning, laughing, beaming. This was the first time the baby (7 months old now) was in a position to see what was going on, at first his eyes were huge while he leaned as close as he possibly could, which wasn't too close Momma had a tight hold of him, then he turned to watch his big brothers gleaming and gaffing. His little body started rocking with glorious baby giggles at the scene his big brothers were making. Goodness gracious, making popcorn with these little boys is so much fun a Momma's heart could just about pop!
Simple Stovetop Popcorn
1/4 cup coconut oil
3/4 popcorn kernels
1/4 cup grass-fed butter or more coconut oil
Sea Salt to taste
today's toppings were 2 tsp evaporated cane juice, 1 tsp cinnamon
Use a heavy bottomed pot with lid (we like having a clear lid to watch, but listening is just as effective) melt your coconut oil over medium high heat, add 2-3 kernels and wait for them to pop. Once popped add the remaining popcorn kernels and cover with a lid. Gently swirl the pot around slightly above the flame (this is optional, but I tend to have better results when I do this step), you may need hot pads depending on how well insulated your handles are. Once the corn starts popping set it back on the flame and listen for the popping to slow. Turn of the heat and give it another 30 seconds or so before you take off the lid. Add the butter or coconut oil to the pot and gently stir it around, I don't always melt mine because the pot and the popped corn is hot enough to do it for me without dirtying another dish. Sprinkle with sea salt and desired toppings.
Makes about 6 servings
nutrition per serving:
269 calories
20g carbohydrates
3g fiber
3g protein
20g fat
1g sugar