Sweet And Salty Homemade Coconut Popcorn

You may think I’ve lost the plot coming with a popcorn recipe, but I’ve recently realised, after speaking to a few mums, that they never bother making popcorn at home. Reason? They thought it is too much work and they never get it right.

Instead, they buy this microwaveable popcorn that is actually listed on the top 10 “NEVER EAT” food list, because of all the rubbish and unhealthy stuff added to it. Crazy, right?

Popcorn is a snack that children love eating, loads of it sometimes, and why choosing to give them all those microwaveable ones, when this can be homemade in literally a flash.

Popcorn is probably the simplest treat to prepare in the kitchen, on top of that the preparation could be quite entertaining too, since kids love to watch popcorn being made at home, fizzling and popping resoundingly.

I'm going to give you a few tips, so hopefully, you will put them to good use and never buy ready-made or microwaveable popcorn again.

Let’s make our kids (and ourselves) happy: they’d love eating popcorn almost everyday if possible, don't they?!

Mine definitely do!! Truthfully.... I do too! There you go! I’ve put my hands up because I have to admit it.

I never have enough of it and... really? I have very little control over how much popcorn I could eat, it’s that good! Isn’t it popcorn tonnes better than any type of biscuits?... oh yes it is, and it’s a super healthy snack as well! On that note.... Viva popcorn!!

Whenever my kids catch a moment (not so much during school time but maybe most weekends), they love to watch a movie... Guess what I'm asked to deliver?!

POPCORN!!

Sometimes it’s salty, sometimes it’s preferred sweet, and a mix of both tastes, making it easier for me.

Preparing popcorn cannot be easier and you really have to trust me on this here, whichever way it is fancied.

I love making my kids happy and they always opt for a pre-movie entertaimnent which is watching the popcorn “pop”. I choose a transparent lid so they can see what's going on inside. Simple things, I know, but if this makes them happy, why not?! While it lasts ;-)!

I’m sure they’ll have some simple childhood memories to cherish for the rest of their lives. So, if I can contribute to produce as many of those for them, I’ll be happy to do it.

I do love and cherish my childhood memories and those are priceless little memories for me which my kids want to find out about and I waste no time telling them.  They get so amused sometimes and I can see them trying to picture things which is so cute and super sweet!!

Let’s just get “poppin’ ” shall we??!! Happy time it’s just about to begin!

Yuppee!

Sweet and salty homemade coconut popcorn

This divine popcorn recipe is the perfect treat for a cosy movie evening and it contains just a few ingredients.

5 from 9 votes

Print Pin Rate

Course: Appetizer, Snack

Cuisine: World Cuisine

Prep Time: 2 minutes minutes

Cook Time: 10 minutes minutes

0 minutes minutes

Total Time: 12 minutes minutes

Servings: 4 people

Calories: 80kcal

Author: Ramona Sebastian

Cost: £1

Cook Mode

Ingredients

Per batch:

• ▢ 40 g corn kernels
• ▢ 1 tablespoon coconut oil

Alternative flavors, choose either:

• ▢ ⅙ teaspoon salt (Himalayan, sea salt or kosher salt)
• ▢ 4-6 tablespoon sugar (brown or coconut sugar)
• ▢ 1 pinch cayenne pepper (added to coconut oil when making those)
• ▢ 1 spring rosemary (needles only)
• ▢ to taste sweet chili sauce (or Sriracha)
• ▢ loads chocolate (melted, poured over)
• ▢ plenty mozarella cheese finely grated

Metric - US Imperial

Instructions

• Prepare a bowl, or two, or three depending on how many flavours you fancy making.
• Place the cooking pot over medium heat. Add the coconut oil and the corn kernels which should be sufficient and not more than covering the bottom of the pot you decide to pop the corn in.
• As soon as you put the kernels in, place the lid on medium heat. The lid should be placed slightly ajar.
• The corn will begin to pop so make sure you pick up the pot by its handle(s) and, while holding on to the lid, slightly and gently shake it for a couple of times during a batch, placing it back on the heat straight after each shake. This will help the kernels (that are not popped) to pop and the ones that are popped not to burn, by moving them around rather than staying still for the whole cooking time.
• Once the popping has stopped, vigilantly remove the lid and place the popcorn into your prepared bowl. Be prepared that you might still get one pop just to scare you - do not drop the lid 😉 ha ha. Those late popping ones really get me, every time!
• Add the topping you wish and give them a little stir. See recipe notes for some ideas on toppings.

Notes

Tips on making the perfect popcorn:

• Make sure the kernels aren’t too old or humid, as they will not pop at that 100% rate.

• Oil, butter, coconut oil or the ghee (depending on what you choose to use), has to be pretty hot (not smoking) when you pop the kernels in.

• Make sure you pop the lid and leave a slight crack on the side.

• Don't forget to give the pot a shake or two during the popping, so all kernels get a chance to pop (they will only pop if they touch the hot bottom of the pot).

• Although cast iron could be one of the best pots to choose when deciding to make pop corn, this isn't necessary but the thicker the bottom the better.

Alternative flavors - options  and tips :

• To make spicy popcorn, just add a bit of Cayenne pepper to your coconut oil, and if you decide mixing in other flavours, you can leave this step at the end so you don’t get the sweet ones with a bit of chilli although that woud make it even more fun for adults batches.
• Same with herb flavored popcorn: decide what herbs you would like to mix in (rosmarin, thyme, tarragon, sage, oregano, you name it). You can add these herbs in the oil or infuse some butter with the herbs and pour it over the popcorn.
• To make caramel, melt the coconut oil in a saucepan over medium heat or even low, then add the sugar (depending on how much corn you have, I'd say 2-3 tbsp/batch) some cinnamon and slightly increase the heat, while stirring slightly. The sugar will start bubbling in about a minute, and after about 2 minutes it's ready to be removed from heat.
  This will be ready to be poured over the popcorn, so make sure the popcorn is ready and placed in a bowl prior to making the caramel.
  Add some crushed pritzels to the caramel before pouring it over.
  I do sometimes add one or two sachets of vanilla sugar, so if you don't like the cinnamon go for vanilla.
• as already mentioned, take this to a different level and give them a generous sprinkle of finely grated cheese - go fo your favourite cheese - mine is mozarella as it will not overly power the popcorn with its flavour.

Feel free to come up with a whole new ideas and do let me know what else you have invented (flavour wise of course ;-)) )

I am thinking right now (have not tried yet but that’s defo my next one) Lotus Biscoff spread - the French Speculoos - what do you think?

Enjoy, whatever you decide to put in, sprinkle or pour over your popcorn!

 

Nutrition

Calories: 80kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 115mg | Potassium: 13mg | Fiber: 1g | Sugar: 13g | Calcium: 3mg | Iron: 0.1mg

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