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The World's Best Popcorn

I learned to make popcorn from scratch from a pro—my mom!  Here’s my healthy version of mom’s classic technique for making sure every kernel pops without burning.

Servings 5.3 (Recipe makes 16 cups; 1 serving = 3 cups)
Calories 130 kcal

Ingredients

  • 1/2 cup popcorn kernels, organic
  • 2 tbsp virgin coconut oil
  • 1 dash sea salt or pink Himalayan salt (optional)

Instructions

  1. Cover the bottom of a medium stockpot with the 2 tablespoons of coconut oil. Place the pot on the stovetop (without the cover) over medium high heat.

  2. Add three popcorn kernels to the pot, cover, and allow them to "pop".  Once the three kernels have popped, remove the cover and quickly add the rest of the popcorn kernels in an even layer.  Put the cover back on,and remove the pot from the heat for 30 seconds. (This allows the oil to heat evenly, and brings all of the kernels to a near-popping temperature so that when you return the pot to the heat, they will all pop at about the same time).

  3. Return the pot to the heat. If you don’t have a cover with a steam release hole in it, leave the lid slightly ajar to let the steam release (this will produce drier and crunchier popcorn).  Very soon, the popcorn will begin to pop rapidly and all at once.  Shake the pot by moving it back and forth over the burner to prevent the popcorn from burning. When the popping starts to taper off (several seconds between pops), take the pot off of the heat, remove the cover, and quickly transfer the popcorn to a large bowl.

  4. Season with a dash of sea salt, if desired. 

Recipe Notes

To distribute the salt more evenly, you can add it to the oil in the pot before popping.

VARIATION: You may want to try some other fun toppings, such as taco seasoning, parmesan cheese, nutritional yeast, curry powder, or smoked paprika.

NUTRITION PER SERVING: 130 kcal; 6 g total fat; 4 g saturated fat; 0 mg cholesterol; 29 mg sodium, 17 g carbohydrate; 3 g dietary fiber; 0 g total sugars; 0 g added sugars; 2.5 g protein.

Recipe updated from The Science of Skinny (DaCapo, 2012) by Dee McCaffrey.

Dee McCaffrey, DCN, MS
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Dee McCaffrey is an organic chemist turned nutritionist and weight loss expert. She is an internationally acclaimed author who lost 100 pounds and has kept the weight off for over three decades. Dee frequently conducts nutrition lectures and cooking classes at venues throughout the United States. She has appeared on numerous TV and radio shows throughout the U.S. including National Public Radio (WNPR), The Doctors, Better TV, The List, and The Dr. Steve Show. Dee and her husband Michael McCaffrey are the founders of Processed-Free America, a non-profit organization dedicated to bringing a global awareness of the effect processed foods have on our health, and the healing properties of natural whole foods. In addition to her published books, Dee has developed an award-winning nutrition curriculum for children, and a certification program for adults to who want to teach the Processed-Free lifestyle to people in their communities. Dee holds a doctoral degree in Human Clinical Nutrition and Integrative Health, and is an adjunct faculty member at several colleges. She a professional member of the National Association of Nutrition Professionals (NANP), The American Nutrition Association (ANA) and the American Association of Nutritional Consultants (AANC). She lives in Tempe, Arizona with her husband and two cats.