SERVES 6
Don’t even think about buying microwave popcorn. The chemicals, preservatives, and toxic packaging are all things to be avoided. You can easily make the most delicious popcorn on your stovetop just as quickly as in your microwave. My kids love snacking on popcorn after school or bringing it to sports games, but I’ll also set it out when I have friends over to play cards or watch a movie. I included a basic technique here, as well as my three favorite flavored popcorn recipes—one sweet and two savory. The truffle one is definitely for grown-ups!
2 tablespoons unrefined virgin coconut oil
½ cup good-quality popcorn, such as Eden Organic
1. Heat the oil in a heavy-bottomed 3-quart pot over medium heat. (I use one that is 8 inches in diameter and 5 inches deep.) Add three kernels of popcorn to the pot and cover with a lid. When the kernels pop (this usually takes 2½ to 3 minutes), add the rest of the popcorn in an even layer and partially cover with the lid. Leave it open by about ½ inch to allow steam to escape but not wide enough to let the popcorn pop right out.
2. Shake the pot every now and then. If you can’t shake it with the lid ajar, cover the pot, shake and open the lid again when you return the pot to the heat.
3. Once the popping reduces to several seconds between each pop, take the pot off the heat and remove the lid.
VEGETARIAN, GF, VEGAN ADAPTABLE, DF ADAPTABLE
10 to 12 cups stovetop popcorn
1 teaspoon unrefined, cold-pressed extra-virgin olive oil
3 teaspoons truffle oil
½ cup grated Parmesan cheese (not vegan or DF), or ¼ cup nutritional yeast
1 teaspoon garlic powder
Sea salt
1. Pour the popcorn into a large bowl and add the olive oil and truffle oil. Toss so it the oil is evenly distributed over the popcorn.
2. Sprinkle with the Parmesan and garlic powder. Toss to combine and add a sprinkle of sea salt, if desired.
VEGAN, GF, DF
10 to 12 cups stovetop popcorn
3 tablespoons pure Grade A or B maple syrup
2 tablespoons creamy, unsalted and unsweetened almond butter (or nut or seed butter of your choice)
1 teaspoon pure vanilla extract
¼ teaspoon sea salt, plus more to taste
⅛ teaspoon ground cinnamon
¾ cup toasted almonds, chopped
1. Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
2. Pour the maple syrup into a small pot and bring to a boil over medium heat. Remove from the heat.
3. Add the almond butter, vanilla, salt, and cinnamon to the maple syrup and whisk until combined.
4. Pour the popcorn into a large bowl along with the chopped almonds and then drizzle with the maple mixture. Toss so that it is evenly distributed over the popcorn.
5. Spread the popcorn in an even layer on the prepared baking sheet and bake for about 5 minutes. After 5 minutes, rotate the baking sheet and bake for another 2 minutes.
6. Remove the popcorn from the oven and let it cool until the popcorn becomes crunchy.
VEGAN, GF, DF
10 to 12 cups stovetop popcorn
1¼ teaspoons unrefined toasted sesame oil
1¼ teaspoons unrefined extra-virgin olive oil
1 (0.17-ounce) package roasted, salted seaweed snacks
1 tablespoon toasted sesame seeds
½ teaspoon sea salt
or 1½ tablespoons gomasio in place of the sesame seeds and salt
1. Pour the popcorn into a large bowl and add the sesame oil and olive oil. Toss so the oil is evenly distributed over the popcorn.
2. Crumble the seaweed snacks with your hands into the bowl and then add the toasted sesame seeds and salt. Toss to combine.
TIP: Toast sesame seeds in a dry skillet over medium heat for 3 to 5 minutes, or until slightly browned. Stir occasionally.