Old Fashioned Popcorn

Old Fashioned, Made-on-the-Stove Popcorn
Serves 2 (approximately 3 cup portions)

6 tablespoons popcorn (yellow, white, black or blue, it doesn't matter)
2 tablespoons coconut oil
Seasoning of your choice

You will need a large sauce pan/ stock pot, at least 4 quarts, with a lid. (Don't try this without a lid. Seriously.)

I use a 4 quart non-stick sauce pan.

You can use any oil you want. Coconut oil is more expensive than canola or even olive oil, but the flavor it gives to popcorn is incomparable.

1.  Heat 2 tablespoons coconut oil in the pan over medium-high heat. Place two kernels of corn in the oil. When they pop, you know that the oil is at popping temperature. (Is this really necessary? I don't know. But that's how my Mom made popcorn, and how I've always done it.)

Ah, the beauty of melting fat.

Doing what my Mom taught me.

The oil is ready!

2.  Add popcorn to oil. The corn should be an even single layer across the bottom.

A relatively even layer.

3.  Return lid to pan.
4.  When the popping starts, pay close attention and shake frequently. Once popping begins, it will be finished in about 1 minute.

It starting!

5.  Shake frequently while actively popping. Shaking helps the unpopped kernels drop to the bottom and pop, while moving the popped corn to the top to avoid burning.

It's done!

6.  Pour into a large bowl and season as desired. My wife prefers a combination of popcorn salt and "Nu-Salt", a sodium-free salt.

Delicious popcorn, fresh and hot.

 I prefer to use more savory flavors. This time I used Penzey's Sunny Spain,

which is a salt-free blend of black Telicherry pepper, onion, garlic and lemon peel powders, and citric acid.

Nutritional data (1 portion, about 3 cups)
Calories:        279
Fat:              18.9g
Sat fat:         14.2g
Chol:           10.2mg
Sodium:        0.5mg
Carbs:         24.8g
Fiber:            5.2g
Protein:         3.8g