The Best Popcorn You've Ever Had
If you're severely allergic to dairy, you can sub the butter with Spectrum Butter Flavor Shortening or add a few shakes of Nutritious Yeast to the melted oil which lends a cheesy, umame flavor.
This is a great butter alternative for dairy-free eaters! It is made from palm oil and coconut oil.
You've probably read about the benefits of adding organic extra-virgin coconut oil to your diet but the challenge remains, "how?" In my opinion, the yummiest way to take extra coconut oil in your diet is in popcorn!
With this Garlic Popcorn recipe you will finish the bowl and your recommended amount of coconut oil without a second thought. The melding of coconut oil's light coconut flavor blends beautifully with the touch of garlic and butter. The tiny bite of cayenne spice adds to the full experience and also enhances the immune system. Don't knock it until you try it...you seriously won't believe how you ever lived without this bread-and-butter recipe.
It has become a staple for me and my family and they specifically ask for it. You can try your own variations of whatever you want more of...need a bit more butter flavor for nitpicky eaters, go right ahead and add a tablespoon. Looking to increase your coconut oil intake and make it healthier? Add a dash or two of organic turmeric to the butter mixture. There are so many ways to put your own spin on this basic crowd-pleaser!
Hint: Never EVER add salt to the butter....add it on after everything. If you add it to butter it will clump in all the wrong places and be extra salty! Adding it AFTER you pour on the coconut-butter mixture makes all the difference.
- 1/2 cup organic popcorn kernels, choose organic popcorn kernels to avoid GM corn (genetically modified corn)
- 5 TBS extra-virgin organic olive oil, use only USDA organic or artisan olive oil to be sure there is no contamination from other oils
- 2 TBS grass-fed butter, (I use grass-fed because I'm gluten intolerant)
- 2 TBS organic extra-virgin coconut oil
- 1/2 Tsp USDA organic granulated garlic
- one dash USDA organic cayenne pepper
- pinch celtic sea salt
- Add olive oil and popcorn kernels to medium pot and bring heat to high. (You can also use half coconut oil and half olive oil to decrease the slight smoky flavor from just the olive oil.) Cover the saucepan and once you hear the kernels sizzling, hold the handle of the saucepan and shake lightly to turn kernels and help aid the popping process.
- As soon as popping slows down to about three seconds between pops, take the saucepan off the heat and turn off the stove. Wait two minutes while last few kernels continue to pop. Remove cover.
- Empty popped corn into heat-safe bowl, preferably metal or glass.
- Combine coconut oil and butter in a microwavable mug and heat for 30 seconds. Take mixture out, stir and continue to heat in ten second intervals, if needed, until both are melted.
- Add garlic and cayenne pepper to the melted, buttery goodness. Stir until evenly distributed. Pour onto popcorn.
- Taste the popcorn to test how salty your butter mixture made it. Add a pinch or two of celtic sea salt to taste (make sure you sprinkle high above popcorn so that the salt isn't too concentrated). Mix popcorn thoroughly.
- Voila! Indulge in the best popcorn you've ever had.