Now I make it almost every week when watching a movie or for an afternoon munch. It’s just a great snack: crunchy, gluten-free, adaptable. Mmhmm.
Makes approx. 4 cups popped corn (a personal size)
2 tablespoons coconut oil (or olive, canola, vegetable oil, depending on your preference. This could change the ratio. So, my rule: use enough oil to generously coat all kernels to create a juicy, popping sound when hot)
1/4 cup popcorn kernels (blue kernels used in this picture)
Olive Oil Spray
Put oil and kernels in a small pot. Shake around over a high heat until all kernels are coated. Place a paper towel between the pot and the top to collect the moisture while popping. Shake around again as oil begins to heat.
At the sound of the first pop, let it sit until the popping is consistent. Then casually shake over heat until popping slows down. Remove from heat and transfer to a bowl immediately.
Coat with olive oil spray and toss…spray and toss. Then salt and toss to taste.
Spice it up with a dash of paprika (Yum. Really.)
Make some kettle corn. Put oil and kernels into the pot then add 3-5 tablespoons white sugar and follow the remaining directions (depending on your sweet tooth, increase or decrease sugar). Be quick about removing it from the heat when finished otherwise the sugar will burn!
When you just want butter Put 2-4 tablespoons butter in with olive oil and kernels then follow remaining directions.
Replace the olive oil spray with anywhere from 2-4 tablespoons butter. Pour a bit and toss. Pour the rest and toss. Then add salt.