Hey hey hey! Aren’t you glad that the weekend is almost here? I am! I will be putting my husband to taste test a few recipes that I’ve been working on this weekend (what a hard job!) LOL. What are your weekend plans? Aside from recipe testing we are going out to a brewery this Sunday and hanging up photos all over our apartment on Friday (Can’t wait to do the before and after reveal when everything is ready).
I was quite honestly amazed by how well this sweet coconut recipe turned out. The first time I made it, it was okay then I made it again with what I learned from the first time and holy wow! it was amazing! Adam had to hide the bag from me so that I wouldn’t finish it all once. LOL figures. The nice thing about this recipe is that you can pack it in little Ziploc baggies and give them to your friends as a tasty gift 🙂 The instructions below are very thorough because I felt that the container of popcorn I got was very vague… and seeing that some people may have never made stove-top popcorn (like me), they may find themselves puzzled if I just said “follow cooking instructions on container”.
Beautiful handmade bowl by: Amber Wilkie
- 5 tbsp. Coconut Oil
- ⅓ c. Yellow Corn Kernels Popcorn
- 2 tbsp. Brown Sugar
- ¼ tsp. Ground Cinnamon
- ⅛ tsp. Salt
- This recipe was tested in Denver which means cooking times may vary at Sea Level
- Place the brown sugar, ground cinnamon and salt in a small bowl and with your fingers mix the ingredients together while also breaking up any clumped sugar (total about 10 seconds of mixing) and set aside.
- Place 2 tbsp of cold coconut oil and 1 popcorn kernel in a large pot with tall sides (like one you would use for soups or to boil pasta) but don't turn it on just yet. Meanwhile, place the 3 remaining tablespoons of coconut oil in a microwave safe bowl or plastic measuring cup with an easy pour spout (make sure its microwave safe) and microwave 35 seconds to 1 minute. Don't let the oil boil, you just want it to turn liquid and clear. Remove from the microwave and set aside.
- Cover the pot with a lid and turn on the pot with the coconut oil and kernel to medium high. You may swish the pot around when the oil starts melting to help distribute it around the bottom of the pot. Once that single kernel pops, add the ⅓ c. of popcorn kernels, cover with lid and swish the pot around for 2 seconds (I counted 1 Mississippi, 2 Mississippi in my head) and then set the pot down for 4 seconds (again I counted in my head 1 Mississippi, 2 Mississippi...). Repeat this counting step until 80% of the kernels have popped (when you swish the pot around you won't hear nearly as many kernels at the bottom and the pot will be pretty full. It took me about 2 min and 45 sec from when I added the kernels to reach this point but times may vary for you).
- Remove pot from heat and continue to swish around continuously until popping subsides and then remove the lid from the pot (careful with the hot steam!).
- With one hand hold the melted coconut oil container and with the other a wooden spoon (or large stirring spoon). Slowly pour the oil on the popcorn while carefully and continuously stirring with the other hand (or drizzle a little bit around the pot, stir and repeat). You want to make sure the popcorn in coated. Reserve about ½ tbsp of oil.
- Transfer the popcorn into a large bowl and sprinkle about one third of the cinnamon and sugar mixture onto it. Carefully stir for about 30 seconds. Drizzle the remaining coconut oil on the popcorn and sprinkle another third of the cinnamon mixture onto the popcorn and carefully stir for another 30 seconds. Sprinkle the last third of the mixture and carefully stir for another 5 seconds. Serve and enjoy!
- The popcorn may be stored in a Ziploc for a few days but just make sure you squeeze out the air before sealing it so that the popcorn may remain as fresh as possible 🙂