My son is not allergic to corn, thank goodness! But, because he is allergic to dairy, it’s still hard to make the best popcorn in the world—Movie Theater Popcorn!
My friends, that is what I used to think.
Over time of trial and error, I have perfected the best: Movie Theater Popcorn.
Today I will share with you this greatness—and it is TRULY no sweat!
This is all you need:
Popping corn kernels, salt, and coconut oil
Spoon (soup spoon size), and soup pot with lid
Here is what you do:
You add one heaping soup spoon’s worth of coconut oil into your soup pot.
Then you add salt. Plenty but not too much.
You keep out the salt and the soup spoon; you will use them both again in a moment.
Then you turn the stovetop on high and cover the pot. You let the oil melt a bit (open the lid and check).
WARNING—coconut oil melts in mere moments, so don’t leave the room.
As soon as the oil is melted enough add a handful of corn kernels to it, put the lid back on, shake the pot around so that the kernels have been coated in the oil, and then put the pot back on the stovetop burner.
Don’t go far because you will be needed to continue to shake.
*This next part takes no more than 2 minutes*
As you hear the popping begin, take the pot off of the stove (lid still on) and shake the kernels around again before returning it to the stovetop.
Put it back on the stovetop for the rest of the popping—not even a minute in full.
The minute you hear it begin to slow, remove it from the heat (lid still on) and continue to shake it around (i use potholders and hold the lid down).
Once popping is complete, remove the lid carefully—now your spoon and salt come back into play ONLY if they are still needed.
Taste your popcorn. Is it perfect? Does it need more salt?
I always use the spoon and give my popcorn a quick stir. If it needs more salt, I add a bit.
BUT mine never tends to need more salt.
Seriously—voile! This is the BEST popcorn. It may not have butter—but movie popcorn really should be afraid because you may stop going to the movies just for the popcorn once you realize that you can make the popcorn at home and watch a movie on TV 😉
Why do I think popping corn like this turns out so great? I think it’s the saturation of the kernels in the melted oil that makes this taste just like movie theater popcorn.
And, as much as I LOVE microwave popcorn, we all have read the reports over the years that it is very unfortunately one of the WORST snacks for you.
Things to keep in mind:
Don’t keep it on the heat a moment longer than when the kernels begin to slow. They will continue to pop in the hot pot if you take if off of the heat and begin to shake it around (holding the lid down). If you leave it on too long, the popcorn gets burned. Yuck.
FLAVOR your popcorn before you pop it—do you want to try garlic-flavored popcorn? Cinnamon? Sugar? Just simply add those to your oil and you can make yourself a fantastic gourmet treat (or add after if you prefer).
Also, pair your popcorn with apples and a smoothie and it can make either the perfect dessert or the perfect light lunch or Sunday night supper!
Oh, and have Max help make you a batch of strawberry lemonade to go with it!
If you still want the popcorn in the microwave way without the dangers, here is a go-to by a food expert. If you try it his way, let me know how it turns out:
If you try it my way—I can’t wait to hear about it.
Happy popping, snacking, and lip-smacking, my friends!