Design Food


October 21, 2015

It’s no secret that I have a sweet tooth; nine times out of 10 I will pick a pastry over a potato chip. That said, there are some days when I crave salty snacks, and since potato chips are generally out of the question–I really can’t eat just one–I often turn to popcorn.

I like to make my popcorn at home, so I can control what goes into it, but of course I always want it to mimic the taste of the buttery movie-theater stuff. And you guys, here is the secret: Pop your popcorn in coconut oil and you will unlock movie-theater goodness. It’s amazing. I don’t know why the combination of corn kernels and melted coconut oil work so well together, but they do.

Here’s what I do, and you can adjust based on the amount you want to make: Melt 1 Tbsp. coconut oil in a large saucepan over medium-high heat. Then throw in a couple of unpopped corn kernels, cover your pan and wait until you hear them pop. Once that happens, add 3 Tbsp. unpopped corn to the pan, cover tightly (the corn should begin popping immediately), and shake frequently so as many of the kernels burst as possible. Don’t walk away–you’re going to want to take the pan off the heat as soon as the popping slows down (it happens fast).

Once your popcorn is done, uncover and sprinkle with salt to taste, then transfer to a big bowl. Three Tbsp. of corn kernels makes a lot–at least two servings’ worth–but again, you can adjust based on how many people you’re feeding. But trust me: Once you pop your popcorn this way, you will be a convert. It’s so good!

P.S. Plain is my favorite, but chocolate chips, Parmesan cheese and caramel, respectively, are also Megan-approved popcorn toppings.

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