Though our family eats healthy most of the time, we fully admit to having the occasional treat. Still, we are always searching for ways to make those ‘cheat meals’ healthier. We call them healthy-cheats. This week’s healthy-cheat recipe is for Coconut Oil Popped Popcorn. It tastes great but won’t leave you feeling guilty!
One of our family traditions is a movie night with homemade popcorn. When Baby V was born, Nicole had to give up all dairy because of his sensitive stomach/refux. I decided to try making popcorn in coconut oil to add some flavor since butter was no longer an option. The kernels pop a little smaller in the coconut oil, but the health and taste factor are good tradeoffs for the smaller kernels. All you have to do is replace whatever oil you usually use with coconut oil. We’ve been using Carrington Farms coconut oil from Costco, but there are a lot of other options at your grocery store.
Coconut Oil Popcorn Recipe serves 6
6 TB coconut oil
8 Tablespoons of popcorn kernels
salt to taste
1 Heat the oil in a 3-quart stock pot or kettle.
2 Put 3 or 4 popcorn kernels into the oil and cover the pan.
3 When the kernels pop, add the rest of the of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.
5 Salt to taste.
You won’t need butter but we do add a dash of salt
Yield: about 12 cups, 2 cups per serving
Nutrition info: 210 calories per serving.
Happy popping and let us know what you think about this recipe!
Never Give Up,