Popcorn

by Apr 17, 2009

popcorn

Natural popcorn with heart healthy olive oil.  
No microwave.  No bag of chemicals.  And no, not “fat free”.  Just crispy, salty, deliciously aromatic and satisfying popcorn.  Fun for movie night.  A great snack to share with friends when you’re enjoying a little wine.  Be brave.  Pop some corn…“sizzle-sizzle, sizzle-sizzle, sizzle-sizzle, POP!” 
 
Popcorn
makes 8 cups

organic popcorn

peanut oil
sea salt and olive oil for finishing
 
1.  Get out your trusty 2 or 3 quart saucepan, one that has a lid that fits.  Pour in a tablespoon or so of peanut oil – just enough to lightly coat the bottom of the pan.  Add popcorn kernels to cover bottom of pan in a single layer, cover and set over medium high heat on the stovetop. 

2.  Listen for the popping to start and when it gets going rapidly, lift the pan a bit off the burner and shake it to get the unpopped kernels heading toward the bottom.  Return to heat and when the popping slows and/or the popcorn starts pressing off the lid, pour popped corn into a large ceramic or wood bowl (looks, feels and tastes better than metal).  Toss with sea salt and drizzle with a flavorful extra virgin olive oil.
Kitchen Coach Tips
  • Make sure your popcorn is fresh for best ‘pop’ and flavor.  Check the bin area of your grocery or look for a packaged brand like Arrowhead Mills.  Store your popcorn kernels in an air tight container.
  • Popcorn is high in fiber and makes a great no-sugar snack.
  • Drinks with a tart or bitter edge are delicious with this popcorn.  Spike your favorite spicy ginger ale with some pomegranite juice and a hefty squeeze of lime.


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