I love popcorn! And I’ve tried every kind, cooked every way: microwave, poppers, hot air, even the old Jiffy-Pop fad. But my favorite popcorn remains the old-fashioned, stovetop, pan-popped popcorn.
As a child, I remember our family using an old, beat-up, burnt pan for popping corn. That old pan made the best popcorn. But that pan (and only that pan) was used for popcorn and nothing else because cleanup was so hard… and maybe because we considered it “seasoned?”
I’ve since perfected an easy to clean up method that’s healthier, more flavorful, and foolproof – and I use one of our best pans.
Coconut oil is the secret to an easy cleanup. Coconut oil isn’t sticky and can be wiped clean with a towel. Don’t worry, Wildtree Coconut Oil doesn’t taste like coconut. In fact, it gives a natural, buttery flavor to the popcorn. However, if you like coconut flavor, extra virgin coconut oil gives the popcorn a coconutty flavor – something my family has grown to love! Either choice is a winner.
Add 2 Tablespoons of coconut oil to large sauce pan on medium heat.
Grind 1/2 teaspoon of sea salt into a powder with mortar and pestle. Add to pan of oil.
Add 1/2 cup of yellow or white popcorn. Don’t be tempted to use more thinking it will yield a bigger bowl of popcorn – It won’t.
Swirl the pan every few seconds with lid off. It will start to turn golden and smell delicious and sweet.
When it starts to pop, put the lid on. TIP: keep lid loose so steam escapes – you don’t want soggy popcorn. Keep swirling the pan every few seconds.
As popping starts to slow, you can remove lid to let steam out. The corn shouldn’t pop out.
Pour into bowl. It’s already perfectly salted and ready to serve.
- 2T of coconut oil
- ½ cup popping corn
- ½t sea salt, powdered
- Place oil, corn and powdered salt in large, uncovered sauce pan on medium heat.
- Swirl pan every few seconds until starts to pop.
- Cover and keep on heat until popping stops.
- Pour into serving bowl and watch a movie.