Popcorn

Ingredients

• 1/3 cup popcorn kernels
• 3 tbsp coconut oil
• Flavacol or other finely ground salt
• High-sided pot which retains heat decently well
• Metal strainer wide enough to act as a lid.

Directions

1. Place oil and 3 test kernels into the pot over med-high heat. The un-displaced oil won’t cover the bottom, so ensure the test kernels are actually touching it.
2. Wait for all 3 of the kernels to pop. The pot and oil are at the right temperature when this happens.
3. Remove pot from heat and add the rest of the kernels. Ensure they all get nice and oily by swirling the pot or mixing them with a wooden spoon.
4. Allow 30 seconds for heat to evenly spread through the kernels. It helps them all pop at the same time.
5. Return to heat with the strainer as a cover. This allows you to release as much steam as possible.
6. When the corn is all popped, pour it into a bowl and toss with flavacol and/or whatever else you like to put on it.

You can use a regular pot lid but it’s less effective for releasing steam, which is your main enemy.

Turmeric will give the popcorn a lovely yellow color and traditional taste.

If this is too much effort, the “air popper” style of popcorn machine is very good. They were most popular in the 80s and can be found at yard sales.