First of all: Congrats to Kaylin for winning the burlap giveaway from Shut the Front Door burlaps. Thanks to everyone who commented also! If you’re looking for a fun, made in NC present for someone, please go check out Ryann’s wonderful burlap door hangers (and put your order in soon)!
Now, back to business.
How is everyone doing after Thanksgiving?
Are you stuffed?
Are you enjoying some relaxing time away from work? I hope so!
It has been such a sweet time for me to get away from all of the normal life stuff and visit family, return to NWA (Northwest Arkansas for you non-Arkies) and do some shopping, eating and chilling.
If you’re starting to get sick of the turkey and stuffing part 3 or 4 or looking for a quick and tasty (low-cal) snack, I think you might want to keep reading.
If you haven’t made homemade popcorn on the stove, you should really try it!
I really love making homemade popcorn vs. the microwave stuff because:
- It tastes soooo much fresher and better.
- It gives me a chance to use my Dutch oven.
- It can be a totally non-guilty snack.
- It allows you to add as many spices, oils, butters and customized flavors as you want.
- It’s dirt cheap- 1 bag of kernels will last you for many batches and only cost you $1-2.
I’ve been making Stovetop Popcorn for the past few years, and, although there are so many fun combinations out there, I really like to stick with my classic. And my classic is to make it with coconut oil and finish it with garlic salt. It’s light but savory and not oily at all!
This last time I made it, I got to use some special kernels that I bought at Union Market in DC. But feel free to just use the regular old yellow kernels from the store!
Here’s how I make my Stovetop Popcorn:
1. In a Dutch oven or a deep saucepan (that has a lid), add in 2 tbs. or so of coconut oil (or grapeseed or other oil with a high smoke point) and place on medium-high heat.
2. Measure out 1/4-1/2 cup of popcorn kernels and put a few kernels in the oil in the pan and cover.
3. Wait until you hear one of the kernels pop, then take the pan off the heat and add in the rest of the kernels. Cover the pan and put it back on the heat, turning down the heat to medium-low.
4. Shake the pan from side to side occasionally and let the kernels pop for a few minutes. When the popping mostly stops, take the pot off the heat and let it finish popping before pouring into a bowl and adding 1/2 tsp. (a few good shakes) or so of garlic salt over the popcorn.
5. Eat and enjoy!
