I made homemade popcorn the other day and took it to a regular mothers’ meeting. Popcorn is a cheap snack, so for anyone concerned with frugality AND yumminess, it’s a good one to pull out when you are supposed to bring “a plate of something to share”! 😉 (Then I went and took raw cacao, chia and date balls too, but that’s beside the point!)
The kids picked at it, but it wasn’t until they all tumbled outside to play that one of the mothers tried my popcorn. Then everybody else ate it too. I was very pleased that everyone loved it and the big bowlful was finished very quickly… How I love to feed people! ♥
Anyway, I used to burn popcorn and not be able to get kernels popping well enough, and make greasy popcorn or hard teeth-breaking popcorn or squooshy lame popcorns, so it was by many failures that I came to the method I use now. I’m sure there are other ways to do it, too, but… here is my way of making popcorn at home. 🙂 Maybe it will be of help to someone!
Time it takes: 5 mins for making it, 5 mins for cleaning up afterwards
To prepare, grab some:
- coconut oil – we use deodorised extra virgin coconut oil
- butter – we use grassfed butter when we can
- salt – we use Himilayan crystal salt or Maldon salt cuz they are yummy
- popping corn, the freshest you have – we like organic popcorn kernels
- a heavy-bottomed pot – we use a heavy-bottomed stainless steel saucepan
- and a see-through pot lid if you have one, or a frying pan splatter screen – if you have one, otherwise just use a pot lid that fits
- a small pot for melting butter
To get that popcorn popping happening:
- Heat a generous slug of coconut oil in the heavy-bottomed pot, over high heat, until oil is very very hot
- Gently pour in half a cup to a cup of popcorn, depending on the size of your pot – kids may be able to do this under supervision
- Put the lid on the pot and swirl it around on the hotplate so that the corn kernels get coated with the hot oil
- If you want to get the popcorn as fluffy and light as you can, then tilt the pot lid away from you a tiny bit so that steam can escape
- Once the first few kernels have popped and coated the bottom of the pan, preventing the hot fat from splattering up, I like to put a splatter screen on instead of the lid, so we can watch the kernels pop while the steam escapes from the pot
- Once the popcorn popping gets going, turn down the heat and keep shaking that pot so that the corn on the bottom doesn’t burn
- When you’re satisfied that most of the corn is popped (it’s rare to get every single kernel to pop – some kernels will never pop, and there’s no telling beforehand which ones they’ll be!) then remove from heat
- Whack the small pot with a generous chunk of butter in it onto the hotplate and melt the butter until it’s runny and beautiful
- Pour the butter in as steady a stream as you can manage, over the popcorn, while stirring and turning over the popcorn with the other hand. Admittedly, this is easier with two people but not impossible with one!
- If you have a spare person handy, get them to sprinkle the salt over the popcorn while you stir, too. Otherwise, sprinkle it after the butter is on, giving it a good mix around while you do so so that you don’t get great clumps of salt on one kernel and none on the other. Perfectionists beware, this step may drive you crazy. Just think of eating it, you don’t eat just one at a time, you eat several, so don’t stress too much. If you are not a perfectionist, feel free to laugh [at me] now
- Pour popcorns into fun eating receptables, such as small bowls, empty biscuit/cracker boxes for toddlers, empty cereal boxes for big kids pretending to be at the movies, or simply your family’s waiting outstretched hands. Some popcorn will always go on the floor. This is part of the fun.
- Eat. Don’t worry too much about the phytic acid (if this is something you are concerned about, as I generally am). After all, you probably don’t do this every day, right? 😀
Yum yum yum yum I am going to go make some now!