I grew up with air-popped popcorn and microwave popcorn. It wasn't until about two years ago that I discovered the joy of stove top popcorn. But this year I learned a few secrets from a friend that has greatly improved our popcorn experience.
1) Coconut oil makes the best popcorn.
2) To ensure that your oil is the right temperature for popping corn, put three kernels of corn in the bottom of the pot with your oil and wait until they pop, then add the rest of the kernels.
Our popcorn has never tasted better - big, light and fluffy kernels! A little bit of salt, a little bit of browned butter, a whole lot of good.
If you're in the mood for something a little sweeter, try our caramel corn recipe, adapted from Carol Fenster's recipe from 1000 Gluten Free Recipes (our version has less fat and sugar and is faster to make).
1/2 cup popcorn kernels
2 tablespoons coconut oil
3 tablespoons butter
1/4 cup brown sugar
1/4 cup corn or rice syrup
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon baking soda
Pop the popcorn kernels in the coconut oil. Transfer to large bowl.
In small saucepan, melt butter over medium heat. Add brown sugar, syrup and salt and stir until sugar is dissolved. Bring the mixture to a boil and let boil for 1 minute, stirring constantly. Turn off heat and add the vanilla and baking soda. Caramel will become foamy. Pour the caramel over the popcorn and stir well to coat.
We've been known to eat caramel corn until our tummies ache. Enjoy!