Wednesday, February 23, 2011

Popcorn. Enough Said.

I heart coconut oil.
Melty, oooey, gooey, deliciousness!

Here's a fun trick I've learned with coconut butter:

Peanut Butter Chocolate Magic Shell:

1 tbsp Chocolate Peanut Butter
1 tsp coconut oil

Melt together and pour over ice cream or banana soft serve.  The cold temperature hardens the coconut oil into a shell.  Just like the Magic Shell Chocolate Syrup you buy at the store, only without all the weird stuff.  Just pure ingredients.  So good.

But that's not what I was using coconut oil for today.  No, no, this is another treat that I just discovered.  As in I found it on another blog...THANK you Ashley!


Vegan. Homemade. No equipment needed. Just a pot.
 Some Oil.
A few popcorn kernels.
And P.O.P.
I love how Mr. Kummerow caught the popcorn in mid-air as it was coming to life!

Mr. Kummerow took today off work so we could go to traffic court.  Bad kids.  So today we had some fun with lunch.  I have been making this popcorn almost daily since Ashley posted it on her blog.  It is so good and so fresh and no air-popper is needed.  No microwave.  No hassle.  Just easy, peasy, popcorn weasy. 

Ok, now I'm just getting weird.  Here's how it works:

Place a large pot over medium-high heat.  Melt 1 tablespoon coconut oil and place 4-5 kernels in pot.  Wait for the kernels to begin popping.  Remove pot and oil from heat (but don't turn off the stove) and pour in 1/4 cup popcorn kernels.  Shake to liberally coat all kernels in oil for about 30 seconds.  Place lid on pot and replace on heat.  Shake back and forth while on the stove to keep kernels from burning.  Popping will commence in about 1 minute and 30 seconds.  As the corn pops continue to move pot side to side.  When popping all but slows to a complete stop, remove pot from heat, pour popcorn into bowl of choice and serve with toppings of choice.

Today's selection:
How's that for a line-up?!
Tasted just like chili!

We actually made 3 varieties with lunch.  Chili flavored, cinnamon-sugar and regular salt & pepper.  And then, of course, we had a photo shoot!
The cinnamon-sugar and pepper flavors were great, but the chili seasonings definitely stole the show!

Lunch altogether now:

We baked two sweet potatoes for about an hour and a half.  Baking them this long leaves the flesh soft, buttery, sweet and  We also had leftover salad from last night's dinner.  Delicious!
And in case you prefer visual, step-by-step instructions here you go:

Melt Oil:
Add 4 kernels and wait until the pop:
 Remove from heat and pour in 1/4 cup kernels:
Shake to coat evenly for 30 seconds:
(Love the action shot.) Place lid on pan and place over heat.
Continue to shake side-to-side.
And voila- you have popcorn:
I bet Peanut Butter Chocolate Magic Shell would be quite grand on this!


  1. Dave's parents taught us the magic of coconut oil and popcorn. Life changing. It made me the addict I am today! :)

  2. If you would like add some heat to your popcorn, add some red pepper flakes (a pinch or more, depending on how hot you like it) to the popcorn kernels/oil. The heat of the red pepper will infuse in the short time it takes to pop the corn. If you add the flakes any sooner, they burn. This is the only way to eat popcorn! Forget the microwave stuff!