All Week Popcorn

This feels a little superfluous, it's popcorn. But having made (and eaten) a lot of it, I have some light opinions
Updated: January 2024

When I started intermittent fasting, popcorn as a snack was the thing that made it all work. Drink a glass of water alongside and feel very full for very few calories and a nice dose of a whole grain.

Directions

  1. Start with a bigger pot1 until you have a sense of volume
  2. Heat the oil over medium in a big pot with a couple of kernels.
  3. Wait until the initial kernels pop
  4. Turn off the heat
  5. Dump in the rest of the popcorn, and swirl for ~20 seconds
  6. Turn the heat back on and:
    1. Gently shake the pot to keep the un-popped kernels at the bottom near the heat and to keep the popped kernels from burning
    2. Cover the pot with something that breathes (kitchen towel, sieve, regular lid with a bit of space to vent). If you contain the steam the popcorn will come out too chewy.
  7. Once the pops are a few seconds apart turn off the heat
  8. Dump the popcorn into a big bowl
  9. Add the nutritional yeast and salt to taste
  10. Once it’s cooled, dump it all into a big zip lock bag, and enjoy until it’s gone or gets too stale. If you keep the bag closed, it lasts about a week.

Ingredients

AmountNotes
1/2 Cup PopcornRed Mill White kernels are the fluffiest and least chewy2
~2 Tbsp Coconut OilBasically enough to cover the bottom of the pan without drowning the kernels3
Some Nutritional YeastAdds a nice parmesan-y flavor with other heathy good side effects
Some SaltCan’t live without it

That’s it, enjoy!

Footnotes

  1. Somehow in life we ended up with an Asparagus Steamer despite being on team “asparagus should be roasted”. Happily it’s perfect for popcorn ↩

  2. It’s weirdly expensive on Amazon, I order mine from Swansons ↩

  3. Though if you wanna yum it up, use more oil. ↩