Popcorn is a relatively old dish – there is evidence of its consumption as far back as 4700 BC in Peru – but it didn’t become a part of the Western diet until Native Americans introduced it to British settlers in the 16th century. Today those microwave bags are an easy (and cheap) snack, and it’s a breeze to make at home for even cheaper and without any crazy added ingredients.
Just like with my Mexican rice recipe, popcorn is a great and easy way to put healthy ingredients in an otherwise nutrient-sparce food item. In this case, I like to cook it in coconut oil and then season it with grass-fed butter/ghee.
1/4 cup popcorn
2 tbsp coconut oil
2 tbsp melted ghee or butter
1/2 tsp nutritional yeast (optional)
1/2 tsp sea salt
Making popcorn is also a great way to incorporate some coconut oil into your diet, and I thought it was the perfect time to try out some virgin coconut oil from Tropical Traditions. The oil had an even, light taste that went perfectly with the popcorn.
Here are a couple nice pictures of our popcorn jar. Okay, let’s get on with the recipe, shall we?
Heat the coconut oil in a large pan on medium heat. Once it’s shimmering, add a couple kernels of popcorn and cover it, gently moving the pan back and forth to prevent burning. Once the kernels pop, it’s time to add the rest of the popcorn. You want to add just enough to make one layer of popcorn, then cover it and continue to shake it back and forth as it starts to pop. Once the popping slows (just like in a microwave), the popcorn is ready.
Put the popcorn in a large bowl, and pour the melted ghee or butter over it, and sprinkle it with a little salt and nutritional yeast while tossing it until everything is nicely mixed.
If you have fancy popcorn containers like the ones my wife bought, you can use them. Otherwise, just enjoy the popcorn as-is.