I’m going to share with you the one thing I never share while I’m eating it – my popcorn!
Those who are close to me know all about my creepy love affair with popcorn; the lengths I’ve gone to to get it, flavor it, protect it, and devour it, one single kernel at a time.
It takes me about one hour to eat 4-5 cups. And yes, I measure it.
I love popcorn so much that I eat is as slow as possible to make it last as long as possible.
I’ve been in love with popcorn for as long as I can remember.
And I’ve had a lot of practice
“Back in the day”, before I was a conscious eater, it was any ole popcorn – microwave, movie, store bagged popcorn, and whatever they sold on the boardwalk.
As long as it was crunchy and salty, I ate it!
And I also went through topping phases.
At the movies, I’d drop pieces of chocolate candy bars in the bag, letting the warm popcorn mix and melt it.
Late nights, it was microwave popcorn topped with 7-11 cheddar cheese!
It’s no surprise why I was 20 pounds overweight in those days.
Thankfully, my eating habits have evolved since then, which means I still get to enjoy my favorite snack, in a way that doesn’t give me a food hangover (you know…bloated,
As for this recipe…it’s taken me years to come up with what I now consider, THE Perfect Popcorn.
Why is it perfect?
One, you pop it yourself so YOU control what’s in it, including calories and sodium.
Two, the coconut oil. It tastes the best because it doesn’t leave behind an oily taste. And it’s also a heart-healthy plant based oil, which is known for helping to balance body weight (due to its concentration of MCT’s), improving thyroid function, and resisting viruses and bacteria, among many other benefits. I love coconut oil!
Three, the other ingredients – cumin and pink himalayan salt. Of course taste is all about personal preference. But the combination I recommend not only tastes great to me (and my 7 year old), but it also packs its own health benefits.
And finally, the portion size. We all know how super sized most portion sizes are, and most of the time we don’t even realize it was too much until after we have eaten it. But when you’re making your own you have the luxury of planning ahead, based on how much you want to eat, and then measuring it out, in kernels or popped. For calorie purposes, I always measure mine popped.
- Thick bottomed sauce pan (not a technical ingredient, but important :))
- 1/4 cup Organic popcorn kernels. Yields about 5-8 popped cups. It’s never 100% consistent, and also depends on kernel size)
- 2-3 teaspoons of extra virgin coconut oil. When I want a little less fat I use 2 teaspoons, which can sometimes give me a few crispy kernels, which I don’t mind. So if you want yours 100% crisp free, use one full tbsp (same as 3 tsp)
- 1 tsp of pink Himalayan salt
- 1-2 tsp of ground cumin powder
Other ingredients I love (optional)
1. Put oil in pan and heat on low while spreading the oil around to cover pan (this will happen quickly)
2. Immediately add the popcorn, and tilt the pot from side to side to make sure the oil gets all over the kernels
3. Cover with lid
4. Adjust heat to medium high
5. Continuously shake the pot over the medium high heat, allowing steam to escape from kernels
6. Remove from heat as soon as the popping slows to about 2 seconds between pops.
7. Pour into large bowl then sprinkle on ingredients and optional ghee butter (butter first), or add popcorn in small batches to evenly distribute the ingredients like I do.
Calories/Macros in the full recipe (using all 3 tsp of oil)
6 Popped Cups!
Eat the whole bowl, or share it with the family.
Fat grams: 16
Carb grams: 36
Protein grams: 6
Fiber grams: 6
As you can tell from the macro breakdown, most of your calories are coming from fat, which is why I often use one less teaspoon of coconut oil, saving me nearly 7 grams of fat (almost 60 calories). If you add the ghee butter, that’s another 5 grams of fat. And that right there’s a POPCORN PARTY!