Real popcorn in 10 minutes–a hint of coconut smell, lightly sweetened without refined sugar.
Popcorn is just one of things you should not eat from a bag.
Yes, I’m talking about that ready-to-pop-in-the-microwave popcorn.
Most microwave popcorn varieties are packaged in the PFOA lined bags (Yes, the same PFOA used on non-stick pots and pans.).
If you read the ingredients list, you’ll mostly find palm oil or soybean oil, and preservatives like TBHQ.
Why ingest such a long list of heavily industrial processed ingredients, when ALL YOU WANT IS POPCORN?
Seriously, popcorn is so easy to make, and dry popcorn kernels can be kept in your pantry for a long time. If you want to have popcorn once for a while, please use real popcorn kernels and make your own.
You can use white or yellow corn kernels, Bob’s Red Meal is a brand I like and use. But if you can find local ones it’s even better.
Look how coconut sugar has been well distributed on a single popcorn. You use much less sugar this way.
Homemade coconut popcorn
Prep
Cook
Total
Yield 4 portions
Ingredients
- 1/4 cup coconut oil
- 2 tablespoons to 1/4 cup coconut sugar
- 1/2 cup popcorn seeds
- Pinch salt
Instructions
- In a large wide pot, melt coconut oil on medium heat.
- Add one popcorn seed into the pot. After a couple of minutes, the popcorn seed will pop. It indicates that the oil is hot enough.
- Add the rest of popcorn seeds, swirl the pot so the popcorn seeds spread in an even layer. Sprinkle coconut sugar on top, then cover the pot with a lid.
- Shake the pan continuously to keep the corn moving and to keep the sugar from burning. The corn will be popping for a few minutes. Do not open the lid during this time.
- Wait until there is no more popping sound, turn off the heat and pour popcorn onto a large baking sheet or in a large salad bowl. Sprinkle a pinch of salt.
- Toss with a wooden spoon to mix and break up caramelized corn.
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Like kettle corn but better for you. Yum:)
Or like we call it, festive snacking–reserved for special family moments!