FACT: I do n
ot own a microwave. We got rid of ours about 8 years ago and never looked back. Many people think we are nuts. When I was a kid we didn’t have one for a long time, either, and we always made popcorn on the stove.
Stove-top popcorn is somewhat nostalgic for me, because my mom always made this snack and taught me how. It’s not hard – but you would be amazed how many people don’t know how. My mom was and is very good a scratch-made things – popcorn, saturday pancakes, and especially seasonal stuff – like Christmas treats and Hot Cross Buns on Good Friday (coming soon!). Baking and cooking with my mom is one of my very favorite childhood memories. Recently, I told her she was the “original biohacker” because she was making things with whole wheat flour before it was cool, and always got us the wholesome cereal when every other kid was eating Lucky Charms. She was even wary of artificial food dyes before that was a thing. As a mom, I really appreciate that, in retrospect <3
We are gluten-free and low grains right now, but sometimes we need a crunchy snack (we are going to take our popcorn to the zoo today!). This stove-top popcorn is made more wholesome with good ingredients. You can use avocado oil or coconut oil, grassfed butter, and some quality salt or parmesan cheese. Or, use what you have on hand. You can buy any old popcorn, but an organic brand is superior. Coconut oils or avocado oil is best.
You’ll Need:
- 1/3 cup popcorn kernels
- 2 tbsp oil (coconut or avocado)
- grassfed butter, salt, grated parmesan for topping (optional)
Directions: (if desired, melt 2-3 tbs grassfed butter and set aside) Put kernels and oil in a saucepan on medium heat and shake back and forth gently over the burner to coat the kernels with oil. Shake sporadically as the kernels heat up. After you hear the f
irst pop, shake continuously (gently) until the popping slows down in and almost stops. Immediately pour popcorn into a large bowl and stir in your toppings with a spoon or spatuala. Enjoy!
<3
Shannon
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