Healthy coconut oil popcorn makes the perfect snack! Full of buttery flavor without any of the butter. Made with just two ingredients and then topped with your favorite seasonings.
Besides it being dark, which is the obvious inconvenience, we’re going to have to throw away everything in our fridge and freezer. I hate that. A food blogger with an empty fridge and no computer access is pretty useless.
I’m currently at my parents house borrowing some WiFi and electricity to get a few things done. Luckily the weather has cooled down a little so not having AC hasn’t been a huge deal.
In honor of my simpler, power-free, lifestyle, I give you Amish Country Coconut Oil Popcorn. Total coincidence that that’s the brand I used since I actually made this last week, but apparently it was foreshadowing my current condition.
I haven’t made microwave popcorn in years. Like probably over 10 years. I like it better on the stove and really, I think it’s just as easy. This was my first time making it with coconut oil and it was really good.
If it’s the right season, it’s perfect to turn into Monster Munch Halloween Popcorn Mix.
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Coconut Oil Popcorn
- 2 Tablespoons coconut oil
- ¼ cup popcorn kernels organic, non-GMO, preferably
- sea salt to taste
- seasoned salt to taste
- lemon pepper to taste
- Add the coconut oil and kernels to a heavy bottom pan (I used a 5 quart pan) and cover.
- When first kernel pops, shake the pot to coat the kernels with the oil.
- Let the cooking continue until the popping slows down to a few seconds between each pop.
- Be mindful that even after you remove the pan from the heat, sometimes a rogue kernel still pops. Watch your eyes.
- Pour in a large bowl and immediately season.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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