Homemade Popcorn

by Maggie on January 19, 2011

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Did you know that today is National Popcorn Day?

Seriously!

I thought this was the perfect time to do a little post on the simplicity of popping your own popcorn.

I know it’s nothing new. It’s nothing special. But it’s darn easy and sometimes we need to be reminded how easy it is to make real food in our own kitchens.

Pete and I haven’t had a microwave for a couple of years now.

Gasp.

It’s shocking. How can a modern family possibly survive without a microwave?

Alas, we’re doing it and we don’t miss it one bit.

So if you want popcorn but you don’t own a microwave, what on earth can you possibly do? Do they even make Jiffy Pop anymore?

All you need is a stovetop, a saucepan with a lid, kernels, oil, sea salt, and 5 minutes of your time. Sounds like such an inconvenience doesn’t it?

Homemade Popcorn

1/4 cup popcorn kernels

3 tbsp grapeseed oil

sea salt and more oil for drizzling

1 tbsp nutritional yeast (optional for a dairy-free cheesy popcorn)

Place oil in the saucepan and set the dial to medium-high heat. Add kernels and cover with lid – leave a slight opening for steam to escape. Don’t open the lid once it starts popping. Shake the pan back and forth a few times while it’s a poppin’. We use a saucepan with a glass lid so we can see what’s happening. Once it’s really starting to pop, I turn the burner off and shake the pan back and forth until popping slows down. Drizzle with more oil and sprinkle with sea salt. Toss until well combined. Serve immediately.

Serves 2 adults for a movie OR 4 children for some Dora (yes, I’ve caved and allowed Dora into my home).

Callum’s Kettle Corn

This is Callum’s favorite way to enjoy popcorn.  He tried it at the Farmer’s Market and insisted we make it at home.

1/4 cup popcorn kernels

3 tbsp grapeseed oil

1/2 tbsp raw cane sugar

sea salt and more oil for drizzling

Place oil in the saucepan and set the dial to medium-high heat. Add kernels and cover with lid – leave a slight opening for steam to escape. Don’t open the lid once it starts popping. Shake the pan back and forth a few times while it’s a poppin’. We use a saucepan with a glass lid so we can see what’s happening. Once it’s really starting to pop, I turn the burner off and shake the pan back and forth until popping slows down. Drizzle with more oil and sprinkle with sugar and sea salt. Toss until well combined. Serve immediately.

And now for the popcorn Pete and I are slightly addicted to – Maple Sweetened Caramel Corn. This stuff is so darn tasty. If you want it really sticky and really sweet, double the syrup recipe and enjoy. We like it with just a hint of sweetness – the sweet and salty combo is, as usual, to die for.

Maple Sweetened Caramel Corn

For the popcorn:
¼ cup popcorn kernels

3 tbsp grapeseed oil

¼ cup roasted peanuts

¼ cup roasted pumpkin seeds

For the maple caramel syrup:

1/3 cup maple syrup

2 tbsp coconut oil

½ tsp coarse sea salt

Preheat oven to 250 degrees. Lightly grease a baking sheet.

Make the popcorn:
Place oil in the saucepan and set the dial to medium-high heat. Add kernels and cover with lid – leave a slight opening for steam to escape. Don’t open the lid once it starts popping. Shake the pan back and forth a few times while it’s a poppin’. We use a saucepan with a glass lid so we can see what’s happening. Once it’s really starting to pop, I turn the burner off and shake the pan back and forth until popping slows down. Place in a large bowl with roasted peanuts and pumpkin seeds, toss to combine. Set aside.

Make the maple caramel syrup:
Melt coconut oil in a small saucepan with maple syrup and sea salt. Let mixture come to a boil. Stir mixture and continue to bubble and boil for two more minutes (stirring so as to avoid burning). Remove from heat and pour over prepared popcorn. Toss to combine. Lay on a greased baking sheet and place in oven at 250 degrees for 20 minutes.

Remove from oven, let cool and then snack away. Store in an air-tight container if you have any leftovers.

Serves 2 adults OR 4 children.

This post is linked to Lauren’s Go Ahead Honey, It’s Gluten-Free event called Follow the Calendar. You’ll have to check out Lauren’s roundup at the beginning of February. There will be some interesting posts, I am sure of it! And speaking of Go Ahead Honey, It’s Gluten-Free, Naomi Devlin (the event creator) has asked me to host April’s event. So make sure you join in for April!

This post is also linked to:
Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesdays.
Gluten-Free Wednesdays.
Full Plate Thursday.
SOS Kitchen Challenge.