Customarily, people use salted butter in making their popcorn. But, have you ever tried using coconut oil as its substitute? It’s not only a good choice but it’s a healthier option for making popcorn. It contains medium-chain triglycerides and surprisingly, 84 percent of its calories are made of saturated fats.
Making your own homemade popcorn is a good idea. You know what you’re adding to it. It’s also cheaper than that ready-to-eat butter-flavored popcorn found in grocery stores. But, to tell you honestly, it can be a bit tricky if you’re just starting to make your own popcorn.
For the love of popcorn, here as a a recipe to make coconut oil popcorn a piece of cake!
Make sure that you get everything that you need. So, popcorn chef! Gather the following ingredients to make that sweet, coconut-flavored popcorn that you’ve always wanted!
- 1/2 cup of popping corn kernels (you can opt to buy organic ones, they’re healthier!)
- 1 1/2 tablespoons of coconut oil
- Rock salt to give it a delectable taste
- Now that you’re all equipped for the show, grab a pot. Make sure it’s dry before using as you don’t want some oil-sputtering experience. Put the coconut oil in the pot and heat it over medium heat until it completely melts. It’s best to maintain the temperature to medium heat. If you go over the desired temperature, you’ll have popcorn that’s hard to chew because the kernels were heated quickly and didn’t pop completely.
- As soon as the coconut oil is entirely melted, let’s make sure that the pot is sufficiently heated for popping the kernels. To do this, put 3-4 test kernels in the pot and wait until they pop.
- Once the kernels have popped, add the remaining kernels properly in an even layer. You can now cover the pot and remove it from the heat. Wait for 30 seconds so that the kernels will have the same temperature before they’re placed back for heating. By doing this technique, you’ll be assured that all the kernels pop almost simultaneously.
- After 30 seconds, return the pot back to the stove top for heating. You’ll soon hear the popcorn in action! When the kernels start popping, shake the pan back and forth gently to make sure they’ll all pop. If you like your popcorn crispy and dry, try to keep the pot’s lid slightly open. This will release the accumulated steam inside the pot.
- As soon as the popping slows down, you can remove the pot from the stove and continue shaking it gently for about 20 seconds. This ensures that no popcorn will get burnt.
- Now, popcorn chef! Grab a bowl and transfer the freshly made popcorn into the bowl. Add some salt to the popcorn to give it that flavorful briny taste.
- There you go popcorn lover! All you have to do now is watch your favorite movie or TV show while munching over the sweet-smelling, coconut oil popcorn.
Here is How to Make Coconut Oil Popcorn
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