Perfect Stovetop Popcorn with Coconut Oil is an amazing snack that is healthy and delicious at the same time. When hunger strikes, keep this recipe on hand.
“Of course life is bizarre, the more bizarre it gets, the more interesting it is. The only way to approach it is to make yourself some popcorn and enjoy the show.” – David Gerrold
I gave away my microwave oven over fifteen years ago. I started making my own popcorn years ago because its way healthier and tastes amazing.
If you want your popcorn to rival movie theater popcorn, you found the way to do so.
Coconut oil popped popcorn and is the secret in making popcorn taste like you’re at the movies.
You can make homemade popcorn in a pan on the stovetop, but having your own stovetop popper is optimal and you can find one here.
Here’s some fun facts about popcorn:
1) Popcorn popped with oil only has approximately 35 calories per cup.
2) Popcorn for breakfast? Yes, it was a popular item in the late 19th century and early 20th century. It was eaten with milk or cream.
3) Making popcorn balls was all the rage also in the late 19th century and early 20th century. Victorians would make popcorn balls to decorate the whole house.
4) A discovery of popcorn in a cave in 1948 dates the kernels found to approximately 5,600 years old.
5) Popcorn comes in two different shapes – mushroom and snowflake. Snowflake shaped popcorn is what most of us pop at home. Mushroom shaped popcorn is primarily used in candy confections because its sturdier than mushroom shaped popcorn.
6) The world’s largest popcorn ball was on display at the 2013 Indiana State fair. It was over eight feet in diameter and weighed over 6,500 pounds.
- If you have a stovetop popcorn popper, place it on the burner and add coconut oil and cook on medium heat.
- Add a few kernels of corn to test if its hot enough.
- Once they have popped, you can add the additional kernels.
- After you hear the first popcorn kernel pop of the additional kernels, start turning the hand crank.
- Continue to turn the crank until there's at least a few seconds between pops.
- Remove the pan from the stovetop and turn off heat.
- Salt popcorn to taste.
If you don't have a stovetop popper, use a large pot with a heavy bottom and lid.
Melt the coconut oil over medium heat. Place a few kernels of popcorn in the pan as a test.
After the test kernels popped, add enough kernels to form a single layer to cover the bottom of the pan. Shake the pan to cover the kernels with oil.
Make sure you don't add too many kernels at once, because the lid might blow off.
Tilt the lid, just a bit to let the steam escape.
Within a few minutes, the kernels will start popping. Shake the pan every 7-8 seconds until the popping slows down and there are a couple seconds between pops.
Remove from stovetop and turn off the heat. Salt to taste.
Serving Size:1 cup
Amount Per Serving: Calories: 35 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: .5g Cholesterol: 0mg Carbohydrates: 6g Fiber: 2g Sugar: 0g Protein: 1g
Some of the things you might want to add are: minced garlic, black pepper, nutritional yeast, and grated parmesan cheese are just some of the ideas you can pick from.
We’ve reached the end of Perfect Stovetop Popcorn with Coconut Oil. I hope you enjoyed it!
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