Anyone who knows me knows that I am a POPCORN. FANATIC.
I have the best memories of my dad making stovetop popcorn every week when I was a kid, and I’m happy to report that I’ve carried the tradition on with my own family. (Of course, I get the biggest bowl, though.)
I could never give up popcorn. But instead of loading it with butter and cooking it in processed oils, I’ve changed it up a bit to make it a tad healthier, without compromising the taste. In fact, I think it tastes even better now.
Here is the recipe for coconut oil popcorn. (I didn’t originate the idea of using coconut oil with popcorn, but I’ve used it religiously since January and this is how I do it.)
2. Keeping the cover off, let it melt down completely.
3. Once melted, add enough popcorn kernels to cover the entire bottom of the pan, so that the kernels are just covered in the oil. (I use organic kernels if I can.)
4. Place the cover and wait for the kernels to start popping, which should take about 2 or 3 minutes. Once they start popping furiously, give the pan a good shake or two to be sure all the kernels are saturated. Once the popping slows down to a few seconds between each pop, shut off the heat and let it sit on the stove for a minute.
5. Remove cover, pour into the largest bowl you own and sprinkle all over with sea salt. If you really love coconut, you could sprinkle unsweetened finely shredded coconut over it as well.
The coconut oil gives the popcorn a little bit of sweetness and a punch of added flavor. And, the ingredients used to make it are less processed and nutritionally better for you. Enjoy!
Jen Senecal is a mom of three girls, blogger, writer and graphic designer. She is the co-founder of fitness blog The F Word, which will launch this month. Find her on Twitter and Instagram at @JenSenecal.