Perfectly Popped Popcorn {with coconut oil}

Perfectly Popped Popcorn with Coconut Oil

This is some pretty amazing stuff right here.

I make a lot of popcorn … I MAY have mentioned once or twice my Garlic Infused Parmesan Popcorn … but sometimes it’s nice to enjoy just the butter and the salt of traditional movie theatre popcorn – but without all the gross chemicals and additives.

Perfectly Popped Popcorn with Coconut Oil and Himalayan Salt

This recipe was my solution to that.

And it’s AMAZING.

Now, part of that is because of the virgin coconut oil.  If you don’t use virgin, then you won’t get the coconut taste.  Maybe that’s what you want.  But it’s not what I wanted.

The subtle tropical flavor suits the puffed kernels so perfectly.

And the Himalayan salt tastes pretty amazing all on its own anyway.

Plus, I buy my popcorn kernels in bulk at my local health food store.  I like this popcorn for two reasons:  it’s organic and it pops light and fluffy every time.

Oh – and yet another benefit:  the combination of the popcorn and the virgin coconut oil will make your kitchen smell incredible.


Perfectly Popped Popcorn

Okay, to make the popcorn, start with a large pan with deep sides, or a pot.

Melt the coconut oil over medium heat, then toss in 3 kernels of popcorn.  Cover.  When you hear the 3 kernels pop, add in the rest.

Perfectly Popped Popcorn

When you add in the rest of the popcorn, quickly shake a pinch of salt over them, then cover.

Shake the pan now and then to make sure all the kernels cook evenly.  Even tilt it from side to side.  Just hold the cover on while shaking.

Perfectly Popped Popcorn

Once the popcorn is done, put it into a “giant” paper lunch bag (mine are approx. 11 x 6 x 4 inches and I found them at Walmart).  Or, use a small paper grocery bag.  You could try using a regular paper lunch bag, but that won’t allow the popcorn as much movement when shaking.

Drizzle the melted butter over it and add a few more pinches of Himalayan salt.

Fold over the top of the bag and shake vigorously until you’re quite certain that all of the popcorn is covered with the toppings.

Some of the melted butter will start to soak through the bag.  That’s okay.

And remember, you can always add more salt if there’s not enough for your taste, but you can NOT take it away.  Better to add too little than too much.  Himalayan salt is really strong and you don’t need a lot of it.

Perfectly Popped Popcorn

Then pour it into a bowl and enjoy!

It’s hard to beat fresh, incredible food that takes only a few minutes.  And the taste … *drools*

Perfectly Popped Popcorn {with coconut oil}


1/4 cup virgin or extra virgin coconut oil
1/3 cup organic popcorn kernels
2 Tbsp butter, melted
Himalayan salt, to taste

Melt the coconut oil over medium heat in a large pan with high sides.

Once melted, add 3 popcorn kernels and cover. When the 3 kernels pop, add the rest of the kernels, spreading evenly over the bottom of the pan. Quickly sprinkle a pinch of salt over the kernels and cover.

While continuing to cook over medium heat, occasionally shake the pan (making sure the cover is secure). It should take only a few minutes for all the kernels to pop.

When the popping has slowed and there are a few seconds between popping sounds, remove the pan from the heat and carefully shake it once more to make sure there are no more unpopped kernels floating around inside.

Transfer the popped popcorn to a large paper lunch bag (or a small paper grocery bag). Drizzle the melted butter over it and then shake a few more pinches of salt into the bag. Fold over the top of the bag and shake vigorously to cover all of the popcorn with the toppings.

Pour into a bowl and enjoy!

[Note: the virgin coconut oil is what gives this recipe its unique taste, but you can still use regular coconut oil if you prefer.]


Click here to print the free PDF version of the recipe:  Perfectly Popped Popcorn with coconut oil


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Candied Watermelon Popcorn

Candied Popcorn:  Great for birthday parties, holidays, and baby and wedding showers!

I’ve made this type of Jell-O candied popcorn a few times now, and I prefer the watermelon flavor, which is what you see here.

Now, it is pretty sweet, so it’s not for everyone, but I think it makes a nice addition to a party table, and it’s a bit of a conversation piece, too.

Bonus:  it’s easy to do and you can make it in ANY color.

Throwing a monster or a dinosaur party?  Make green apple or lime instead.

Make it to match your wedding colors.

Let your imagination run wild.  :)

Watermelon Candied Popcorn

First, throw all the ingredients (except the popcorn) in a pot and simmer for four minutes.

Watermelon Candied Popcorn

Watermelon Candied Popcorn

Then pour it over the popcorn and bake it for a half hour.

Watermelon Candied Popcorn

After spreading it out on wax paper and letting it cool, I like to store it in a gallon baggy.

I prefer the baggy to a Tupperware container because you can massage the baggy to break up any remaining large chunks of popcorn that are stuck together.

Watermelon Candied Popcorn

Doesn’t that just look so pretty?

This certainly isn’t an every day treat, but it brightens up special occasions so very colorfully.

Watermelon Candied Popcorn


1/2 cup butter
3/4 cup sugar
1 (3 oz.) package Jell-O watermelon flavor gelatin
1 Tbsp. light corn syrup
3 Tbsp. water
10 cups popped popcorn

Preheat oven to 250°F. Spread popcorn over one or two cookie sheets and place in oven to warm while making candy coating.

In a medium saucepan, combine all ingredients except popcorn.

Bring mixture to a boil over medium heat. Reduce heat and simmer gently for 4 minutes.

Remove from heat. If you want the color to be more intense, stir in some food coloring at this point (I did not add it to the pictured batch).

Pour the candy mixture over the popcorn and stir carefully to coat all of the popcorn.

Bake for 30 minutes.

Cool on waxed paper. Break apart large chunks and store covered.


For the printable PDF, click here:  Watermelon Candied Popcorn

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Garlic-Infused Parmesan Popcorn Recipe

Garlic Infused Parmesan Popcorn Recipe

I’ve always loved cheese on my popcorn.  And I love garlic.

So, one day, I’m browsing recipes and I start looking over ways to infuse olive oil.  Then I thought – hey, I use olive oil to cook my popcorn… I wonder what it would taste like if I used an infused oil instead?

I was not disappointed.

What I love about this recipe is the subtle but certainly noticeable garlic flavor, and, since I’m also a big fan of garlic flavor in my pizzas, I was delighted with the garlic and cheese combination.

I think Parmesan is a perfect match for popcorn.  But, you’ll notice I also added pepper to mine.  That’s because it balances out the saltiness of the cheese while complementing the spice of the garlic.

Overall, I’ve found the final result to be quite enjoyable.  And addictive.

Seriously, I’ve eaten a whole batch of this stuff myself.

Garlic Infused Parmesan Popcorn Recipe

Anyway, first things first:  infusing the olive oil.

You’ll peel and smash the garlic and bring it to a gentle simmer in the olive oil over medium heat, then turn it to low heat.

You need to be careful here – burnt garlic has an awful and bitter flavor, so you’ll want to keep an eye on it.  It should only bubble a little while it cooks.

Since it simmers for 10 minutes but then has to steep for an hour, I will usually stick this pot on the stove while cooking dinner, and let it sit while we eat dinner and clean up.  Then later, when I’m ready to make the popcorn, the oil is ready, too.

You could always make a larger batch of the olive oil, I suppose, but I’ve always done it this way.

Garlic Infused Parmesan Popcorn Recipe

Here is the garlic steeping.  You can see that it is a little browned, but not too much.

I usually turn the cloves only once while they’re cooking, and swirl the pot just a couple times.

I’ve thought about keeping the boiled garlic and using it for something else, but I haven’t found anything to suit that purpose yet.  I’m open to ideas, but mostly, it seems best fit for compost after this.  The flavor has really left the cloves at this point.

Garlic Infused Parmesan Popcorn Recipe

And here is the popcorn, freshly popped.  It’s important to note that, while I infused the olive oil in a small saucepan, I popped the popcorn in a much larger skillet.

Most people use a deep pot for this purpose, but, luckily, I’ve got a large, high-sided skillet that’s perfect for this amount of popcorn.  And easy to clean.

Garlic Infused Parmesan Popcorn Recipe

And the finished product.  Mmmmmmmm… every time I look at this photo I get hungry!

On to the details:

Garlic-Infused Parmesan Popcorn Recipe


1/4 cup olive oil
4 cloves garlic
1/3 cup popcorn kernels
2 Tbsp. butter, melted
1/4 cup grated parmesan cheese
1/2 tsp. pepper

Peel the garlic cloves and gently smash them to release their flavors while still holding their shape.

Place the olive oil and garlic cloves in a small saucepan and warm over medium heat until the oil begins to bubble around the garlic.  Turn the heat to low and continue to very gently simmer the garlic for 10 minutes.  The garlic should be only slightly browned.  Do not let it burn!

Take the pan off the heat and let it sit and steep for one hour.

Discard the used garlic.

In a large saucepan or pot, add the flavored olive oil and 2 or 3 kernels.  Warm over medium heat until the kernels pop, then add in the rest of the popcorn.  Cover.

Leave over medium heat until the popping stops, gently shaking the pan now and then.  This should take only a couple of minutes.

Once the popcorn is done, transfer it to a large bowl.  Drizzle the melted butter over the popcorn and mix well to coat all the pieces.

Mix the parmesan and pepper in a small dish, then sprinkle over the popcorn.  Mix well.  Store loosely covered.


To PRINT the PDF copy of the recipe, click here:

Garlic Infused Parmesan Popcorn Recipe

Enjoy!  :)

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