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Friday, April 22, 2016


This is our favorite way to make snacking popcorn.

2 T coconut oil
1/2 cup unpopped popcorn

1.  Put coconut oil in 4 quart sauce pan.  Melt.  Turn off heat.  Add popcorn kernels.  Swirl to coat with oil.
2.  Cover and cook over medium high heat until 1 kernel pops; remove from heat.  Let stand 1 minute.  Then return to heat.
3.  Cook, shaking pan occasionally, until popcorn stops popping (the lid often lifts up slightly at the end).  Immediately pour into serving bowl.  Sprinkle with salt and toss until evenly coated.

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