Inspired by the bag of beautiful, multicolor, organic popcorn kernels I purchased at Whole Foods this week, I did a quick internet search for the best way to pop it. I love stovepop popcorn for its nostalgia and for the ridiculous feeling of accomplishment I feel when I take the lid off the pot to reveal those gorgeous puffs of deliciousness. 🙂
This recipe blew my old method of a wish and a prayer out of the water. I made two batches and had one unpopped kernel total. The coconut oil I used added a touch of unexpected sweetness that mixed well with the butter and sea salt rather than being overpowering.
1/3 cup unpopped popcorn
2 to 3 tablespoons coconut oil
1/4 teaspoon sea salt plus more to taste
1 tablespoon of butter (optional, but recommended)
Add the coconut oil and sea salt to a heavy bottom saucepan (I used a stainless steel, 7 cup pan and it was perfect), along with 4 popcorn kernels. Cover and place over medium high heat until all 4 kernels have popped. Remove from heat and add the rest of the kernels. Cover the pot quickly and wait 30 seconds before returning to heat shaking occasionally. Return pot to heat and shake occasionally until popping slows to a few seconds between pops. If possible, vent your lid slightly during this process to release steam. When popping stops, remove the lid and revel in a sense of accomplishment. Top with melted butter and more sea salt.
Perfect Popcorn recipe is here.