Traditional production of popcorn (the old-fashioned approach), is done on a stovetop with little more than oil and popcorn kernels. When made this way, popcorn is a healthy, filling snack both high in fiber and low in calories. Traditional popcorn-making skips chemical-coated (microwaveable) bags, fat, and salt.
- Skillet or pot (preferably non-stick) with a lid.
- Popping corn: I tried several varieties and including an Amish grown variety and had the best results with regular Orville Redenbacher yellow popcorn.
- Oil: Olive oil works well, but the best taste was from coconut oil, which is solid at room temperature.
- Scoop out a small amount of coconut oil into the pan (about one tablespoon) and melt it over low heat.
- When the oil is melted, pour in one serving of popcorn kernels, and turn up the heat to medium high.
- With the lid on, shake to evenly distribute the kernels and oil.
- After a couple of minutes, the popcorn will start to pop. Continue to shake the pan with the lid on every 30 seconds or so to distribute the popcorn and oil. Make sure that the lid is slightly ajar to allow steam to escape.
- After a few minutes the popping will slow down, and at this point you can turn the heat off and wait for the last of the kernels to pop.
- Allow the popcorn to cool for a bit (mainly to ensure there are no last minute kernels popping and making a mess).
- Pour into a bowl, and enjoy plain, or sprinkle on some melted butter and salt.
- Other delicious ideas for flavoring include spraying on some olive oil, or even freshly grated parmesan cheese. Enjoy.
- Calories: 240
- Fiber: 6 grams