Perfect Popcorn

December 30, 2011

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By:  Maria

I know what you are thinking; “A post on popcorn?! How difficult can it be to pop popcorn??”
Why would anyone do anything else except buy microwave popcorn, unwrap the plastic wrap, throw it in the microwave, close the door and press the popcorn button?
Popcorn is popcorn, comes from the same kernel of corn….right?
I already know most of you are smarter than that.  Read the ingredients on the box to learn exactly what you’re eating besides just that kernel of corn. 
I won’t go into the nitty gritty details of ALL additives, preservatives and chemicals put into these convenient little packages, but I do have to mention just a couple (you know me…).
Diacetyl:  a chemical that gives that aromatic and tasty buttery smell – which has been causing lung problems for factory workers at popcorn plants for years.
Perfluorooctanoic Acid (PFOA):  a coating in the popcorn bags that is known to cause cancer/lung problems.
Convenient? Yes.
At the risk of your health? No.
Making homemade popcorn is not only a healthier alternative, it’s also economical!  Compare a bag of corn kernels to a box of microwave popcorn and the amount of servings you get.  Easy on the wallet and your health! You can use your a regular stock pot, but we purchased a Whirley Popcorn Popper a few years ago and this thing gets used like crazy by my kids and their friends (these can easily be found online).
So easy, even young children can use it. 
Perfect Popcorn
1-3 tblsp organic coconut oil (you can use olive, but flavor is richer with coconut)
1/3 c organic popcorn
Sea salt (I use Alea Hawaiian sea salt or Alderwood Smoked salt with AMAZING results – both can be found at Caputo’s Market & Deli in SLC)
  1. Put oil and popcorn into the popper over medium heat.
  2. Turn crank slowly at first and then quickly once the popping starts.
  3. Stop cranking when no more popping is heard.
  4. Pour into a large bowl, season with your choice of salt or seasoning.
  5. Eat.
That’s it! I like to use 2 tbsp oil for most of our batches. Plain popcorn has a fairly high glycemic load so adding the extra fat tempers that a bit. My coconut oil has a lovely flavor and sometimes I will use 3 tbsp, but the resulting product might seem a bit heavy to you – play around with it.  Coconut oil is very stable when heated (i.e., won’t oxidize like olive oil), which is why I highly recommend using it when you’re cooking – anything.
Try your hand at adding other seasonings to your freshly popped corn – the possibilities are endless!

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