A Post about Popcorn


This is my first blog post in a very long time. Not that you’ve noticed because my comadres Lily and Missy have been keeping Love, Laugh & Make Lemonade going strong during my unexcused absence.

I could write a book (let alone a blog post) about how and why I’ve been slacking in my zero-waste pursuits: summer vacation, laziness, unprecedented heat, traveling, houseguests, summer-time ear infections, ER visits, broken wrist, surgery…

But instead, I’m going to write about popcorn.

At the risk of sounding obsessed, I really love popcorn. I’m not talking about microwave popcorn (that stuff is full of junk and chemicals – just say NO)! I’m talking homemade popcorn – an easy, cheap, crowd-pleasing, DIY, zero-waste snack. It also happens to be a whole grain and pretty healthy as snacks go (if you’re reasonable with the toppings). I fill up a quart-size canning jar monthly at our local bulk department which has organic popping corn for $1.49 a pound. That works out to about NINE CENTS per (generous!) 4-cup serving. A pretty darn good value.

Air poppers work well, but if you’ve never made stovetop popcorn, I highly recommend it. (Plus, if your kitchen is anything like mine, the last thing you need is another one-function appliance). You might have a couple of burnt or unpopped kernels at first – it may take a couple of tries until you perfect your method. Here’s a good place to start:

Super Simple Stovetop Popcorn

  1. Coat the bottom of a medium sized pan with oil (you can use any type of oil – vegetable, olive, even coconut). Place 2-3 kernels in pan and cover. Heat over medium-high heat. (Don’t let oil burn)
  2. When these tester kernels pop, carefully add the rest – enough to cover the bottom of the pan. Shake pan to coat kernels and cover pan.
  3. Popping will start within 2 minutes or so. Frequently shake pan and occasionally open lid a crack (carefully away from your face) to let some steam escape, then cover again. Corn will begin to pop within 3 minutes. When popping slows to 2 seconds between pops, remove pan from heat.
  4. Add your toppings and enjoy!

Our family’s favorite recipe is simply popped in organic safflower oil and topped with a little sea salt and a sprinkle of nutritional yeast. We also love these combos:
classic melted butter + salt
Old Bay seasoning
garlic powder + parmesan
smoked salt

Here are some other combinations I can’t wait to try:
Curry powder or garam masala (popped in coconut oil)
Coconut sugar + sea salt + cinnamon (popped in coconut oil)
Cumin + lime zest

Now I have to make a plan to get back on track with my zero-waste goals. But first, I think I’m going to pop some popcorn and make some…lemonade. (See what I did there?? 😉

What’s your favorite popcorn topping?


3 thoughts on “A Post about Popcorn

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