Two guarantees:
1) If you do this, it'll be the best popcorn you've ever made.
2) If you have people over and serve it, they'll think you did something amazing, they'll be impressed, and they will love it.
So you need:
- Coconut oil. This is the most important ingredient besides the popcorn itself. It has to be legit coconut oil. This is what gives the popcorn that "movie theater" butteryness and butter-flecked color...except you're not drenching your popcorn in butter. I bought one of these from Amazon last year, and I still have 85% of it. The container is enormous and will keep you in popcorn oil for a long time.
- Good kernels. There is definitely a difference between your typical grocery store raw kernels and fresh kernals from a good farm or smaller-batch company. Here's one site that ranks a few favorites. And here are Amazon's best sellers.
- A big cooking pot with a cover, preferably a glass cover.
- Salt
- 2 to 4 tablespoons butter (optional, depends on size of pot)
I start by tossing a few kernels into the pot, carefully pouring just enough coconut oil to cover one layer of kernels. Then I turn up the heat on high, put the cover on, and wait for the first kernels to pop. Once those "test kernels" pop, I toss in the butter, pour the kernels and put the cover back on.
Stand back and wait until the new kernels start popping, then lower the heat slightly and shake the pot every 15 seconds or so. When the kernels really start popping, you can lower the heat again so you're not burning anything, but not low enough that the remaining kernels won't pop. You'll get a better hang of this over time. From there, ease down on the heat and kill it when you hear the popping start to slow.
If you've gauged things correctly, you'll have popcorn up to the rim as the last kernels are popping.
Take the cover off and let it cool down.
For the final step, pour the popcorn into a clean, new brown paper bag, the larger the better. Shake the bag for 20 seconds or so, allowing any excess oil to get absorbed by the bag itself. Now it's time to salt to taste -- salt and shake.
And you're done!
This has been my go-to for movie nights and for just hanging out with friends. If you try it, good luck, and don't forget it has to be coconut oil
1) If you do this, it'll be the best popcorn you've ever made.
2) If you have people over and serve it, they'll think you did something amazing, they'll be impressed, and they will love it.
So you need:
- Coconut oil. This is the most important ingredient besides the popcorn itself. It has to be legit coconut oil. This is what gives the popcorn that "movie theater" butteryness and butter-flecked color...except you're not drenching your popcorn in butter. I bought one of these from Amazon last year, and I still have 85% of it. The container is enormous and will keep you in popcorn oil for a long time.
- Good kernels. There is definitely a difference between your typical grocery store raw kernels and fresh kernals from a good farm or smaller-batch company. Here's one site that ranks a few favorites. And here are Amazon's best sellers.
- A big cooking pot with a cover, preferably a glass cover.
- Salt
- 2 to 4 tablespoons butter (optional, depends on size of pot)
I start by tossing a few kernels into the pot, carefully pouring just enough coconut oil to cover one layer of kernels. Then I turn up the heat on high, put the cover on, and wait for the first kernels to pop. Once those "test kernels" pop, I toss in the butter, pour the kernels and put the cover back on.
Stand back and wait until the new kernels start popping, then lower the heat slightly and shake the pot every 15 seconds or so. When the kernels really start popping, you can lower the heat again so you're not burning anything, but not low enough that the remaining kernels won't pop. You'll get a better hang of this over time. From there, ease down on the heat and kill it when you hear the popping start to slow.
If you've gauged things correctly, you'll have popcorn up to the rim as the last kernels are popping.
Take the cover off and let it cool down.
For the final step, pour the popcorn into a clean, new brown paper bag, the larger the better. Shake the bag for 20 seconds or so, allowing any excess oil to get absorbed by the bag itself. Now it's time to salt to taste -- salt and shake.
And you're done!
This has been my go-to for movie nights and for just hanging out with friends. If you try it, good luck, and don't forget it has to be coconut oil