A Perfect Afternoon Snack
My kids favorite afternoon snack right now has to be this popcorn. The original recipe suggests using canola, peanut, or grapeseed oils because of their high smoke points. We no longer use any oil in our house unless it is coconut oil, extra virgin olive oil, flax oil, or small amounts of butter. So, I made some adjustments to the original recipe. I hope you enjoy it as much as we do. (Microwave and movie theater popcorn don't even come close!)
Perfectly Delicious Popcorn
3 tbsp coconut oil*
1/3 cup popcorn kernels
1 tsp original Himalayan crystal salt (OHCS)**
Heat the oil in a 3 quart saucepan on medium high heat.
Put 3 or 4 popcorn kernels into the oil and cover the pan.
When the kernels pop, add the rest of the popcorn kernels and the salt. Shake the pan to evenly distribute the salt and oil over the popcorn. Cover, remove from heat and count to 30. Doing this heats the oil to the right temperature, then waiting 30 seconds brings all of the kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to heat. Once the kernels start to go crazy popping, gently shake the pan by sliding it back and forth over the burner. Try to keep the lid slightly ajar so that the steam can escape. Once the popping slows to several seconds between pops, remove from heat and dump popcorn into a bowl.
Using this technique, we rarely have old maids.
*If you would like to learn more about why we use coconut oil versus other oils go here.
**We have been using this salt for a year now. I can eat an entire bowl of popcorn by myself and my fingers don't get puffy like they do when I eat regular salt. To find out more check this out.