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Feel Good Friday: Simran's Homemade Popcorn Recipe
Please don’t take it lightly when I say that I ADORE fresh popcorn. I used to love everything from microwavable Orville Redenbacher’s packets to the salty, buttery goodness that is movie theatre popcorn (also known to some as a heart attack in a bag). And I still do. But one day, I made the fateful decision to change my own life… by just buying the popcorn kernels and doing it all myself.
It wasn’t perfect at first, and there were more than a few rounds of burnt pots, unpopped kernels, and nearly-broken teeth from too-hard batches. But with some research, and lots of trial and error, I’ve finally gotten to a recipe that’s yummy, easy to make, and relatively healthy (especially in comparison to other popcorn alternatives). I should note that I’ve never written a recipe in my life, but this popcorn has made me feel good so many times over that I wanted to share it with you. So, please bear with me, and enjoy!
Simran’s Feel Good Friday (or anyday!) Homemade Popcorn
A Modest List of Ingredients You’ll Need
- Popcorn kernels
- Coconut oil
- A splash of water
How to Do the Thing
- Select a pot for your popcorn that, if possible, is deeper than it is wide. You want the base of the pot to be as small as it can be, so that there’s less surface area for the kernels to spread around. Less surface area will mean less burnt kernels and a better popping yield. Also, make sure you have a lid that fits well on this pot, otherwise it will soon feel like WWIII in your kitchen.
- Heat a tablespoon or two of coconut oil in the pan (medium to medium-high heat is probably good). You can eyeball this step, because you just need enough oil to generously coat the bottom of the pan when it’s melted.
- Spread 3-5 kernels around the pot, put your lid on, and wait for them to pop. This is your test to make sure that the oil is heated evenly all over the pot. If it’s not, your kernels will pop at very different times and temperatures, and are more likely to burn.
- Once your test kernels pop, remove them from the pot. Then, move your pot to a different burner (away from the heat), and add in the rest of your kernels. For your first time, add in enough kernels to coat the bottom of the pot, but not enough for them to stack on top of each other. And a warning: there may be some sizzling here.
- Put your lid on the pot, and stir the kernels for about 15 seconds, moving them as much as you can by shaking the pot from the outside. Please don’t burn yourself! If you do, please don’t sue me!
- This step will seem weird, but it’s important: grab a few drops of water on your hand (no more than ⅓ of a teaspoon), and quickly toss the water into the pot of kernels. More sizzling will ensue, so put the lid back on right away. This added moisture keeps the popcorn light and fluffy as it pops. Science!
- Give it a quick shake (as much as you can) again, and put the popcorn pot back on the burner.
- Now, you wait! In a few minutes, your kernels should start to pop, and they should also all pop around the same time. You can continue to move the pot around as they do so, so that unpopped kernels fall to the bottom of the pot.
- Soon enough, you’ll have a full pot of popcorn. Wait a few seconds between pops so you know that your kernels are done, and then turn your heat off.
- Transfer your popcorn to a big bowl. You’re going to need to toss it with salt and butter soon, so make sure you have enough room for this.
- Now, toss some butter into the hot pot. I usually only do a teaspoon, but you can add in anywhere from a teaspoon to a few tablespoons.
- Okay, the key here is to let the butter bubble over. You’ll know it’s ready when it’s gone from a liquid to a foamy consistency, and moves slowly when you go to pour it out. You want it foamy so your popcorn doesn’t get soggy. This is an art, but I promise you’ll get the hang of it.
- Finally, toss the butter thoroughly into your popcorn, and add salt to taste. You can use sea salt, or check out this popcorn salt that will just elevate your homemade goodness.
...and there we are. Good luck with this popcorn recipe if you attempt it, and Happy Friday!