Popping your own popcorn is surprisingly easy. You don’t need a fancy machine or pot, all you need is a saucepan and a stove top. Yes, you do dirty a pan as opposed to those microwave bags that you can just throw away. BUT purchasing popcorn kernels is way cheaper than purchasing microwave popcorn bags. Like, way cheaper. I bought two pounds of organic kernels at the local health food store’s bulk section for $2. I’ve already made three batches of popcorn and you can’t even tell I’ve dipped into my supply. Microwave popcorn isn’t all that good for you (what the heck is butter flavor made from!?), but it’s really not good for the people who manufacture it.
Benefits to popping your own corn:
- no artificial flavorings, preservatives, or toxins
- control oil and butter amount
- so. much. cheaper.
- source of whole grains
- crunchy, fulfilling snack
- grated Parmesan cheese
- curry powder
- creole or Cajun seasoning
- smoked paprika
- old bay seasoning
- truffle salt
- cinnamon sugar
- dried fruit or nuts for additional nutrition
- handful of chocolate chips or M&Ms
- lime juice + chili powder
- grated Parmesan + garlic powder + Italian seasoning = pizza flavor
- dried parsley + dried dill + garlic powder + onion powder + dried basil + pepper = ranch flavor
What are your favorite ways to spice up your popcorn?
How to make How to Pop Popcorn
3 tablespoons oil (canola, grapeseed, peanut, virgin coconut)
1/3 cup popcorn kernels
2 tablespoons butter
Heat the oil in a 3-quart saucepan over medium heat. Sprinkle oil with salt to taste. Put a few popcorn kernels in the oil and cover pan.
When kernels pop, add remaining kernels in an even layer. Cover pan and remove from heat for 30 seconds. Return pan to heat and wait for popcorn to begin popping, shaking pan gently and keeping the lid slightly ajar to allow steam to escape. Once the popping slows to several seconds between pops, remove pan from heat and pour popped popcorn into a large bowl.
Place butter in now-empty saucepan and melt. Pour over popcorn. Add more salt to taste, if necessary.
From Simply Recipes
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