I love making popcorn.  Not microwave popcorn though.  I pop it the old-fashioned way…in a pot on the stove.  This method is just as quick, more delicious, and exponentially better for you.  This recipe for basic popcorn, which is not to be confused with bland popcorn, is simple and works well.  My popcorn never burns, and there are usually no more than five unpopped kernels for each ¼ cup I make–I’ve never seen that happen with microwave popcorn!  This recipe is also the foundation for all my fancy schmancy popcorn creations.  Get poppin’ people!

“Basic” Popcorn Recipe

1 tablespoon coconut oil – This measurement is with hardened oil…unless it’s summer, it will most likely be this way.
1/4 to 1/2 cup popcorn kernels – I like to make bigger batches so I can enjoy more later!
sea salt to taste

Add coconut oil in a large heavy pot, one with handles on each side.  Heat on medium-high until the oil melts, making sure there’s enough to cover the bottom of the pot.  Add popcorn kernels, shake the pot to evenly distribute, and cover.  Leave the lid slightly askew to reduce condensation.  Get some oven mitts ready to avoid a really toasty situation.  When the kernels start popping, lift the pot about 2 inches above the flame.  Shake the pot every 10 seconds or so (make sure your thumbs have a good grip on that lid!) until the popping slows from fireworks to sputtering.  Move pot to a cool burner and turn off heat.  Keep the lid on until the popping stops to avoid any errant popcorn missiles to the face.  Pour popcorn into a large bowl (or two) and sprinkle with sea salt.

I often jazz things up by adding pretzels, dark chocolate pieces, dried cranberries, and nuts into the fluffy puffs…it’s a potpourri of yumminess!