In our family, our favorite “tradition” is movie night. The first night of every weekend, we all gather in the living room and pick a movie to watch together. We usually make homemade pizza (dairy-free, of course), and follow up with the absolute best snack for movie-watching. You guessed it – healthy, homemade popcorn.
But I thought popcorn was bad for you?
Popcorn is a wonderful treat. Corn is relatively low in phytic acid, and according to The Weston A. Price Foundation, when you consume it in conjunction with healthy saturated fats, the phytic acid is lowered even more. (Why should we avoid phytic acid? Read here and here for more information.)
Microwave popcorn, however, is absolutely toxic to your body. For an eye-opening read about what’s lurking in microwave popcorn, go here. I am sorry to say this. I know how convenient it is to pop a bag into the microwave and have it ready in under 4 minutes. . . and yet. . . I don’t know about you, but I think the stuff tastes terrible. If you’ve never tried frying your own popcorn, prepare to be amazed. You’ll never be able to go back, I can almost guarantee it.
What’s more, it can be healthy, as well as inexpensive! Here’s the recipe we use each week for healthy, homemade popcorn. Since our family can’t have dairy at present, we use coconut oil. You can also use – yum – bacon grease. (Learn how to strain your bacon grease for later use here.) Each oil will leave its own distinct yet subtle hint of flavor. You will love it. Let’s get started.
Healthy Homemade Popcorn
- 1/2 cup popcorn kernels (where to buy popcorn)
- 1/4 cup coconut oil (where to buy coconut oil) –OR– 1/4 cup strained bacon grease, each will leave their own unique flavor and they are both delicious
- Sea salt to taste (where to buy sea salt)
- Large, shallow frying pan with lid – something like this one
- Place preferred oil in the pan and turn up to medium heat.
- When oil is heated, add popcorn kernels and tilt pan to spread around.
- Cover with lid. Allow to fry, occasionally shaking the pan around to redistribute.
- After a few minutes, you’ll hear the kernels popping. Keep shaking the pan intermittently.
- When the popping slows to one or two pops every 3-5 seconds, turn off the burner and move the pan to the other burner to cool it off. Watch carefully – popcorn can burn quickly. Better to undercook rather than overcook!
- Carefully vent the lid to allow the steam to escape. When it seems the popping’s finished, transfer to large bowl. Sprinkle with sea salt, if desired.
This is a base recipe – add your favorite flavorings to make it totally yours. Some suggestions are:
- Sprinkle with sea salt, garlic powder and a dash of cayenne pepper – yum!
- Sprinkle with cinnamon sugar for a sweet treat
- One of my dear friends loves to add crumbled bacon to her popcorn, and I think that’s genius
- Maple Coco-Butter Popcorn recipe coming within the week!
Here’s to great movies, great homemade popcorn, and great times,
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