With all of the artificial ingredients and disregard of our health in the store-bought microwave popcorn, I’ve been making homemade popcorn every weekend the old-fashioned way. I like to use peanut oil due to its high smoke point, but if you have allergies, then substitute vegetable oil.
This is okay, but using coconut oil is way better tasting! That’s exactly how movie theaters used to make it. You can find coconut oil in the Asian section of the grocery store, and sometimes in health food stores. It’s white and firm at room temp, but it melts very easily and the second you smell it you’ll be time-warped back to your childhood, and your friends will pledge their loyalty forever. The brand of popping corn you use is key too – definitely go with the higher quality brand in a jar. (you know, from the guy with the funny name)
This way of making popcorn was great! After making many batches of popcorn, we now do the following: We never use/have peanut oil in the house, so we use just the butter. Being vegan, we use Earth’s Balance non-hydrogenated vegan ‘butter’. The ratio that works best for us is: 6 Tbs. Butter (easier to measure on a scale – 84 grams), 1 cup Popcorn Kernels (we like the “white” popcorn best), 1 tsp. Salt. Sometimes we sprinkle some Nutritional Yeast Flakes (available at health-food and many regular grocery stores) on the finished popcorn for a nice ‘cheesy’ flavor. We use less butter/oil than the original recipe, but it tastes great and works well for us. Combining all the ingredients in the pot before popping is much easier than melting butter separately, and having to mix it all evenly at the end.
I make this style of popcorn all the time using vegetable oil. This recipe is amazing I never thought about adding butter or salt to the pot and the peanut oil gives a better flavor then vegetable oil. This is a keeper
Ingredients
3 tablespoons peanut oil
2 tablespoons butter
1/2 cup unpopped popcorn
1/2 teaspoon salt
Directions
Heat the oil in a 2 to 3 quart saucepan or pot with a lid set over medium-high heat. Pour in popcorn kernels and sprinkle enough salt to lightly cover the layer of kernels. Remember, you can always add more salt later. Add the butter to the pot and cover with the lid.
As soon as the kernels start to pop, shake the pan back and forth across the burner constantly until the popping slows down. As soon as the pops are about 2 seconds apart, remove from the heat and pour into a serving bowl. Taste, and season with additional salt if desired.
From: allrecipes.com