Simply Popcorn- Fine Snacking Popcorn Recipe

When we started south shore snackery, we had no idea what we were going to make. But eventually the love of popcorn began the journey that arrived at this recipe that we use for all of our popcorn, and let me tell you we tried all types of oils! Avocado, olive, vegetable, peanut even sesame. Coconut Oil was an early front runner when all the movie popcorn flavored oil we bought for R&D was made with coconut oil.

Our background in fine dining (and movie theaters) told us to immediately find the best coconut oil. So we found a local oil distributor who supplies us with Fair Traded (when possible) Organic Virgin Coconut Oil. The smell is so wonderfully fragrant when you open the big buckets of oil. As the popcorn pops the most wonderful smell fills the air. But what is best it the delicious taste as you eat it by the handful or on kernel at a time. 

Happy Snacking!

Lightly Seasoned Organic Non-GMO Popcorn

Prep Time- 1 minutes
Cook Time- 4-6 minutes

3 tablespoons Organic Virgin Coconut Oil
1/2 cup Organic Non-GMO Popcorn Kernels (We like mushroom style seed)
2 teaspoons Fine Himalayan Salt 

Stove Top Crank Style Popcorn Popper
Large Heavy Bottomed Pot with a Lid 
Large Snack Bowl
Add the Organic Virgin Coconut Oil to a large heavy bottomed pot with a lid and/or preferably stove top crank style popcorn popper. Turn the heat to medium high, let the pot heat for 2 minutes before adding the Organic Virgin Coconut Oil, Organic Non-GMO Popcorn Kernels, and Fine Himalayan Salt.
Stir the pot or crank the popper making sure the seeds are constantly moving. Keep stirring the popcorn on medium-high heat the kernels pop with only 4 seconds between kernels (If working with a pot, when the kernels begin to pop, put the lid on the pot and begin a shaking motion with the pot until the kernels slow their popping).
Immediately pour the popcorn into a waiting bowl and start snacking!

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