Wednesday, March 12, 2014

Pop It Real Good

I used to have a real thing for popcorn. Once upon a time, I could go through a whole buttery feast all by myself, licking the salty sludge from my fingertips as they plucked the last barely-popped kernel from the bag. That was back in the days of barrel-shaped juice boxes and Lunchables. These things were not organic. Not available at Whole Foods, or your health Mecca of choice.

What can I say? It was the 90s. 

If you become obsessed with this too, it's not my fault. I was just following the directions

When I read Joy the Baker's post on Refinery 29, I thought, "Hey, I could do that." I've never made popcorn on the stovetop before (although I have made kettle corn in a giant vat with the burns to prove it), and after moving last week, I really don't have the energy for a full-on dinner.

I truly don't even know where most of my cooking stuff is.

Miraculously, I had the ingredients for this popcorn. They were practically staring me in the face.

Cinnamon Kettle Corn via Joy the Baker & Refinery29

- 3 TBS coconut oil
- 1/3 cup corn kernels (I looked at these spread across the bottom of the pan, thought it looked like a pitiful amount and added another half a cup which made a lot of popcorn. Hey, live & learn.)
- 2 TBS granulated sugar (more if you decided to take the excessive route I live on)
- 1/4 tsp ground cinnamon
- sea salt to taste

Put the coconut oil in your skillet/saucepan (I used cast iron), making sure you're using cookware with a corresponding lid. Melt the oil on medium heat. Add corn kernels and sugar. Place lid over pan, keeping it slightly open for steam to escape. Allow popcorn to start popping.  Once or twice (I did twice), close the lid all the way, pick up the covered pan with potholders and give it a little shake.

When the popping slows down, remove from heat and sprinkle with cinnamon & sea salt. Serve in a bowl or eat it straight from the pan with eager hands. You will be eager. You will love this stuff. You will eat it all.

Come to find out, Murphy's a pretty big fan of popcorn. When the little kernels started popping out of the pan (because I used too many), she had the best night ever. She chased every stray popped popcorn piece and wolfed it down.

And if this precious face loves it, you will too.

Any other DIY popcorn recipes I need to know about?

Take a break from Buzzfeed quizzes and listen to this talk from my favorite little inspiration machine, Kid President, on 20 things we should say more often.

1 comment:

  1. We like to take regular lightly buttered popcorn fresh out of the microwave, lay flat on a cookie sheet, and drizzle melted chocolate and butterschotch over the tops. Throw marshmallows on top and pop in the freezer for 5 - 10 minutes. I love serving this at parties for a quick table snack!