We ate popcorn when growing up as a night snack. It was a fast snack to prepare and inexpensive for the entire family to eat. We popped several pots of it in a pot on the stove and then put it in a roaster pan for all to share while sitting on the couch watching television. It was popped using lard or the left over cooking oil that sat on the top of the stove in an old Crisco can. After it was popped, we added oleo margarine, salt, pepper and hot sauce.
Fast forward to adulthood. We ate microwave popcorn because it was quick and less messy to prepare. Everything quick is not always the best option. I now pop in a stainless steel stockpot. I use organic popcorn, coconut oil, red palm oil, nutritional yeast, and grass fed butter. Yum.
Take some time to research the ingredients to educate yourself on the benefits that they provide for your health. Knowledge is power.
- Popcorn (I use organic)
- Coconut oil (I use expeller pressed coconut oil because it doesn't have a coconut taste)
- Red palm oil (I use natural red palm oil. It has a dark red-orange color and gives a golden movie theatre color to the popped corn)
- Nutritional yeast (It gives a cheesy taste and has very little sodium)
- Butter (I use grass fed butter)
- Heat, with moderate heat, coconut oil and red palm oil in pot with enough oil to cover the popcorn kernels.
- Add 2-3 kernels of popcorn and when they pop add an amount of popcorn to cover the bottom of the pot evenly.
- Put top on the pot, but leave it slightly ajar for steam to escape.
- Shake the pot on the heat to keep the kernels moving until popping slows.
- Empty the popcorn into a large bowl to serve.
- Add melted butter and nutritional yeast to taste.
Now eat your popcorn and watch the show.