Homemade “au naturel” popcorn

I learned how to make natural stove top popcorn in college through a roommate (thanks Molly!). Once you learn how to make all natural, homemade popcorn on the stove you’ll never go back to the bag. Micro-popcorn is usually full of sodium, artificial flavor/color and chemicals – Yuck! To satisfy the popcorn craving try this simple recipe that is full of flavor. I usually make mine with simple olive oil and salt, but I’ve added a list of additions if you’d like to spice yours up! This is also fun to make with children and let them add their own additions.

Ingredients

Popping corn (I like Newman’s Own)

Olive oil or vegetable oil

Sea Salt

Add some pazazz to your popcorn:

• Dried cranberries, berries, or raisins

• Nuts

• Dark chocolate chips

• Cayenne pepper and lime juice

• Grated Parmesan cheese and dried herbs

• Dusting of superfine sugar and cocoa powder

• Melted butter

• Gummi bears

• Also, you can experiment with flavored olive oils and salts for popping, like truffle oil

Instructions

Cover the bottom of a small pot (with a lid) with popping kernels – just about a layer or two of kernels. Drizzle the oil over the kernels – just enough to cover all the kernels. Place a lid on the pot and heat on high. Once you hear the kernels start to pop turn the heat down to medium-high and continue to pop for about a minute or so until you hear the popping die down. If I’m cooking a lot I’ll also try to shake the pot a few times (holding the lid tightly in place). Open the lid, watching for overflow, and pour into a large bowl. Add any additions you choose and serve hot.