A few years ago we discovered, by the grace of none other than Alton Brown, how to pop popcorn at home on our stove top with out any of those fancy whirly thingamajigs. We stopped buying microwaved versions and never looked back-nothing beats fresh-popped corn. I will also add that we use a large stockpot with lid. We used to use a large bowl and foil, as Alton suggests, but a pot works just as well and the handles make it easier to agitate the pot. This popcorn recipe is brought to you by my good friend, Tara. She shared this with me after she spent a weekend with her friend, Emily, who shared it with her. Now I am sharing it with YOU! I have made a tiny adjustment on the sugar, simply because we favor more savory than sweet flavor, but you can use up to a 1/2 cup if you like.
Home-popped Kettle Corn
1/4 cup coconut oil
1/4 popcorn kernels
1/3 cup granulated sugar
1-2 tsp fine sea salt, or 1 tsp popcorn salt
In a large stock pot with a tight fitting lid, melt the coconut oil over medium high heat. Add the popcorn kernels and then the sugar once the oil is looking bubbly. Replace the lid and continue to agitate the pot over the flame until the kernels stop popping. *Note: this will cause you to sweat and perhaps even give you an arm cramp-keep on! The result is totally delicious and you will say, as you eat it, “I can’t believe I made this at home!” Sprinkle the salt over the popped corn and toss to mix. Eat it until you feel sick.