SKILLET POPCORN

Did you know popcorn is low calories and high in fiber?  1 serving of popcorn has more fiber than 1 serving of oatmeal, or pasta.  It's true!  Popcorn is an awesome snack, and it can be made sweet or savory which makes it's possibilities endless.  

I grew up eating microwave popcorn, (the kind that comes in the tri-fold bag).  Then I got married, and my husband introduced me to air popped popcorn, SO MUCH BETTER and healthier.  Everytime I eat it I say, " we really need to buy one of these" then I log onto amazon or visit Honey's Grocery store to find the, not so cheap price of an air popper, and I say "next time we get paid were buying one!" Well here we are 8 years later, and I still don't have an air popper.... BUT my air popper craving has been cured!  STOVE TOP SKILLET POPCORN!  

All you need is a big pot, coconut oil (or canola oil) and popcorn kernels.  Seriously that's it.  I have tried popping corn on the stove before and either burnt it (worst smell ever) OR take it off the heat too soon to find more kernels than popcorn.  I saw this method on Food Network from Damaris Phillips (who I LOVE!) and she swore by this method, and now...so do I!  It's fool proof.  

First you put the oil and 3 popcorn kernels in a large saucepan.  Cover and cook over medium-high heat until the kernels pop.

Remove the 3 popped kernels.  

Then add the remaining kernels, cover, and remove from heat for 30 seconds.

Return the pan to the heat, within a minute you should hear the kernels start to pop.  Cook, gently shake the pan occasionally until the popping sound slows down (approx 2 min). ***Toward the end of popping; lift up the lid slightly to let out the steam to help keep the popcorn crisp.  

Wait 5 seconds and pour the popcorn into a large paper bag or bowl, and season as desired.  (recipe suggestions at the bottom recipe).

STOVE TOP SKILLET POPCORN
makes 5 large servings 
ONLY 111 CALORIES A SERVING!

INGREDIENTS:
Large saucepan with lid
1/4 cup Coconut oil OR Canola oil
2/3 cup Popcorn Kernels
desired seasoning (see bottom of recipe for suggestions)

DIRECTIONS:
1.  First you put the oil and 3 popcorn kernels in a large saucepan.  Cover and cook over medium-high heat until the kernels pop.  
2.  Remove the 3 popped kernels, and add the remaining kernels, cover, and remove from heat for 30 seconds.
3.  Return the pan to the heat, within a minute you should hear the kernels start to pop.  Cook, gently shake the pan occasionally until the popping sound slows down (approx 2 min). ***Toward the end of popping; lift up the lid slightly to let out the steam to help keep the popcorn crisp.  
4.  Wait 5 seconds and pour the popcorn into a large paper bag, and season as desired.  (recipe suggestions at the bottom recipe).

***FLAVOR SUGGESTIONS:***  

-Grated Parmesan, Italian seasoning spice and salt. 
-Chili Lime powder (from McCormick) 
-cinnamon sugar (low calorie option to cure a sweet tooth)
-honey butter and sea salt (melt 2 TBL honey and 1 TBL butter) 

http://www.foodnetwork.com/recipes/damaris-phillips/hickory-and-gorgonzola-popcorn-2353436