Popcorn is still America's favorite snack for watching movies, and generally one of the healthiest in terms of whole grain and fiber. Yet people don't seem to make it themselves so much anymore. It's easy to throw a bag of popcorn into the microwave, but it's not complicated or time consuming to make it yourself!
Consider that most brands of microwave popcorn contain artificial flavorings and preservatives that we just don't need. I've noticed I get a sort of gritty coating on the roof of my mouth when I eat it. What's that about? And what does "natural butter flavor" mean anyway? As far as labeling rules go, it could mean that it contains less than 2% of real butter. Then consider that some contain partially hydrogenated oils. There are good reasons to be especially concerned about the "movie theater tub" style popcorn, because of the amount of calories and fat it contains.
But making popcorn yourself at home is cheap and easy, and without the bright yellow artificial coloring! To do so, follow the instructions on the package. This is how I make two servings:
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Put a heaping tablespoon of oil in a 4-quart saucepan over medium high heat, add 3 kernels of popping corn and put the lid on the pan. (Adjust the pan size and amounts accordingly to make more servings.)
As far as oils go, I prefer extra virgin coconut oil (NOT refined or hydrogenated). It works well at high temperatures and has a light, characteristically coconut smell and flavor, as opposed to olive oil or other vegetable oils like canola. Don't let the fact that it contains saturated fat scare you; a small amount won't hurt. Consider all the people living in tropical climates who depend on coconuts as a dietary staple.
When those kernels have popped, pour 1/3 cup of popping corn into the pan and put the lid back on it.
For electric stoves, you will need to frequently move the pan around on the burner from the time you hear them start to pop until they start to slow to about a second between pops, to ensure they don't burn. Remove the pan from the burner.
For gas stoves, when the kernels are popping, you just need to take the pan off the heat a couple of times and shake it. When they slow to about a second between pops, turn off the heat and remove the pan from the burner when the popping completely stops.
Pour into a large bowl and add whatever seasonings you want. YOU control the amount. I like to add sea salt, cracked black pepper and fresh grated parmesan cheese. But you could add whatever flavors you like, if any.
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Happy snacking! (Was that corny?) ;-)
