Stove-Top Kettle Popcorn

Kettle Popcorn

Kettle Popcorn

 

I’ve been spending a lot of time watching movies lately while waiting for my hand to heal after my bike accident.  One of my favorite things to do while watching a movie is sit down with a bowl of freshly stove-popped organic, non-GMO popcorn – complete with unrefined mineral sea salt and melted cultured organic butter.  This is the best stuff there is…an easy snack that’s gluten-free and actually relatively good for you, especially compared to the microwave varieties that most people get because they’ve forgotten how easy it is to make it on the stove top.

 

Most microwave popcorn contains artificial flavorings and colorings and may contain a chemical called diacetyl, which causes lung disease when heated and inhaled.  Many companies have removed diacetyl from their popcorn flavorings, but the risk remains.  Another problem is that the process of microwaving itself can change the molecular structure of food.  The good news is you can avoid all these risks by simply making it yourself.  All you need is a 2 and 1/2 quart saucepan with a lid.

 

1/3 cup organic, non-GMO yellow popcorn

3 T neutral oil (walnut, canola, grapeseed)

1-2 T organic butter (optional)

Sea salt

 

Make sure you buy non-GMO organic popcorn.  Most corn in this country is genetically modified, unless it is labeled non-GMO (organic is supposed to be non-GMO).  Use unrefined mineral sea salt because it contains up to 80 essential trace minerals that are removed from white table salt.  If you can tolerate a little butter, I like to use organic cultured butter.  I recommend cooking the popcorn in walnut oil because it has a high ratio of omega-3 fatty acids yet has a neutral flavor and won’t take away from the flavor of the corn.  I do not add any sugar or sweetener as in traditional kettle corn recipes.  There’s really no need – it is perfectly satisfying!

 

Heat the popcorn and oil in the saucepan with the lid on over medium heat.  Slide the pan back and forth occasionally to stir.  As it begins to pop, continue to watch closely until the pops slow to one every 2-5 seconds.  Transfer to a serving bowl and turn off the heat.  Melt the butter in the hot saucepan and pour over the popcorn; sprinkle with sea salt.  Eat it while it’s hot!

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