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.
Ah, the beauty of melting fat.
Doing what my Mom taught me.
The oil is ready!
A relatively even layer.
4. When the popping starts, pay close attention and shake frequently. Once popping begins, it will be finished in about 1 minute.
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)
Sat fat: 14.2g