Stovetop Popcorn

When I think about kitchen appliances, I still don't own nor use a microwave for cooking; mostly because microwaves (and dishwashers) are energy hogs. Making popcorn this way is not any healthier than preparing that microwavable stuff. A quarter cup of coconut oil has roughly 470 calories. This recipe ratio makes about 5 quarts of popped corn.

Stovetop Popcorn: what you see is what you get

I used an 8 quart stockpot with its lid to make this. I suppose you could use Alton Brown's method and use two heavy gauge metal mixing bowls instead.

Ingredients

1/4 c organic coconut oil
2/3 c organic popping corn kernels

Directions

0. Add coconut oil and 3 corn kernels to a stockpot and cover with its lid. Heat on stove over medium-high heat until the kernels pop.

1. Remove popped corn from pot. Add remainder of corn kernels. Cover with lid. Occasionally shake the pot (side-to-side, or in a swirl motion) as the kernels are popping.

2. Turn off heat as soon as the kernels slow down to one or two pops. Use a measuring cup or shake popped corn out into a serving bowl.

Kitchen Notes:

• the popcorn has a lightly greasy feel to it (from the coconut oil)
• eaten plain, popcorn can make you feel hungrier
• there are 1-2 tablespoons of unpopped kernels leftover