Dyan Damron showed how to make popcorn healthier by popping it the old-fashioned way on the stovetop. For more information about healthy eating and exercise for individuals and families, visit Dyan's website, www.coachdconsulting.com.
Homemade Stove Top Popcorn
1 T extra virgin olive oil or virgin coconut oil
3 T popcorn kernels (I like white corn)
Sweet topping: 1 T powdered sugar, 1 t cinnamon or pumpkin pie spice, ½ t kosher salt
Savory topping: 2 T freshly grated Parmesan cheese, ½ t freshly cracked black pepper
Note: you could also use 1 T of a ranch or taco season packet
Plain: just add a little kosher salt
Heat a large heavy bottom saucepan over medium heat. Add oil and 2 kernels of corn and cover with the lid. As soon as both kernels pop, remove pan from the heat and gently shake the pan. Add remaining kernels and leave off the heat for 30-45 seconds, shaking the pan to allow the oil to completely coat all the kernels. Return the pan to the heat and cover with the lid, but slightly tilted so the popcorn doesn’t steam (so it will stay crunchy!). Shake pan gently every few seconds. The popcorn will begin to pop within 30 seconds and should all pop at about the same time. Once popping stops (or at least a couple of sends between pops), remove from heat and carefully remove the lid. Immediately transfer to a large bowl with a lid. Add the toppings, top with lid and gently shake. Serve immediately for maximum crunchiness. But it will keep for several days in an airtight container.
Popcorn is a whole grain, so it makes for a healthy snack. And one serving is two full cups! After making this version – which is cheap, easy, quick, and healthy – you will never microwave popcorn again!