You should definitely give a guy you just met your number if one of your first conversations includes popcorn.
I know from experience. Because not only is it a strong indicator of his quality as a person –in many scientific studies, it has been proven that preference for popcorn is highly correlated with being kind, funny, a subscriber to Scientific Mind, and a really good bowler — there is also a high probability that if said guy sticks around in your life, he will make you delicious stove-top popcorn on the reg. None of this microwave business. And stove-top popcorn is the tops in evening snacking. Especially if you don’t have to lift a finger to make it appear.
Popcorn just got elevated to a new level a few nights ago when we experimented with coconut oil. You nutritionally minded types will know more, but I’m under the impression that it’s one of those “good fats.” It’s also fun to cook with because it’s solid at room temperature, so it looks like you’re buying a jar full of wax. But then that waxy stuff melts and cooks your popcorn and it ends up infused with a light and nutty flavor. I can’t explain WHY it tasted so much better than the stuff popped with the usual canola oil. But trust me, it did.
Make this happen some night soon.
Coconut Oil Stove-Top Popcorn
Scoop coconut oil into a large pot (use 1 T of coconut oil for every 1/4 cup of popcorn you intend to make.) See? It’s waxy looking (p.s. Cat, check out the Woodford Bourbon in the background…mmmmmmm)
Heat the burner to medium-high heat. The coconut oil should start melting. Place a few kernels in the pot as testers. When you hear one pop, add the rest of the popcorn kernels and put a lid on the pot. You can shake it a little, but it’s no big deal if you don’t. Popping will pick up big time. When the popping slows (1-2 seconds apart) take it off the heat and immediately transfer to a bowl.
We then melted a little more coconut oil in the still-hot pot and tossed it on top of the popcorn along with a healthy pinch of salt. Perfection.