Stovetop popcorn brings class to the couch.

Posted on August 11, 2011


I’m literally eating this as I post.  I’ve been really busy this week, and haven’t been able to get to the computer, but this was so good I had to sit right down and share it with you.  It’s salty, spicy, flavorful, and crunchy.  Yum.  There are only four ingredients and it takes a total of about five minutes to make.  Double yum.  Once you’ve had this popcorn you will never bother with microwaved again.  Plus it will really class up your couch.

  1. 1/3 cup coconut oil
  2. 1 cup unpopped popcorn (local if you can get it)
  3. shichimi togarashi (or your favorite spice mix)
  4. sea salt

Heat the oil over medium high heat in a large saute pan or stock pot.  (Be very careful if you are using unrefined coconut oil, it has a low smoke point.)  When the oil is completely melted add a few test kernels.  When they pop, pour in the rest of the kernels, shake into an even layer, and cover. Kernels should begin popping within a minute.  Agitate frequently while kernels are popping.  When pops slow to more than a few seconds between, remove the pan from the heat.  Pour the popcorn into a large bowl and toss with spices and salt.  Enjoy.

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Posted in: Cooking, Recipes