Stove-top Popcorn

1/3 cup organic popcorn kernels
2 TBSP extra virgin olive oil, ghee, or coconut oil
sea salt to taste

• Over medium heat, add the oil & only 3 or 4 kernels to a medium sized pot & cover (my 3 & 3/4 quart is just the right size for this amount of popcorn).
• Stay close by.
• When you hear those few kernels pop, it’s time to add the rest of the kernels.
• Keeping the pot covered, shake it back & forth often.
• Once the popping slows down (after about 4 or 5 mins), turn off the heat.
• Once it’s fully done popping (maybe 30 seconds later), remove from heat & add salt.

This is one, super big – pig out – adult serving!

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SIDE NOTES:

~ I know…. not much of a recipe, but I thought I’d post it in case anyone is interested in making home-made popcorn but isn’t quite sure of the best method. For us, this is it! It’s been accompanying our weekly family movie night for a long time. You can do a larger batch using 1 cup of popcorn and 1/3 cup of oil – of course using a larger pot (8 or 9 quart pot will work).

~ There’s no need to add any butter over the top since the oil used for popping gives a rich flavor & enables the salt to stick to the popcorn. Of course, if you simply love greasy popcorn, and some people do, melt your butter & enjoy! (but DO use real butter)

~ Using coconut oil gives the popcorn a slightly sweet taste. Using ghee (clarified butter) gives it an ultra buttery flavor – like movie theater popcorn (without the undesirables). Olive oil is my personal favorite.

~ We think homemade popcorn is so much tastier (& of course healthier) than the microwave kind.

~ In our experience, Eden Organic popcorn kernels seem to pop the best. We used to use the bulk organic kernels. When we tried Eden, we found that practically every kernel popped (as opposed to having a large amount of unpopped kernels at the bottom of the pot). We also find that trying to do a giant batch leaves more unpopped kernels than smaller batches.

~ Corn is a very GMOed & heavily sprayed crop, so organic is best.

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