Perfect Popcorn

Perfect Popcorn

This recipe is so simple it almost doesn’t need a post. But no movie night is complete without it, and as most shop (or cinema) bought popcorn uses non-organic corn and processed, inflammatory oils, an alternative homemade version is a staple here. Finn has a movie night once per week (he doesn't have any screen time during the week, and he normally spends a few days deliberating what he’s going to watch). Here he’s pictured with his sister and best friend (grandad). The kids are sporting their blue-light filtering glasses for the screen.

Ingredients (makes one large bowl or 2 kids’ portions and 2 adult portions)

2 tablespoons coconut oil

1/2 cup organic popcorn kernels

Pink Himalayan sea salt (a pinch to serve, if using)

Instructions

Make sure the pan you are using has a lid that fits. Use a large saucepan - the corn will expand more than you think.

Put pan over a medium-high heat. Melt the coconut oil in the base.

Pour over the corn kernels - they should form a layer on the bottom of the pan.

Put on the lid and shake the pan from side to side to coat the corn.

After a few moments, the kernels will begin to pop. Leave the heat on medium-high. Stay with the pan while it pops, shaking the pan every few minutes to disperse the kernels.

Once the popping begins to slow (after a few minutes), listen carefully until only a few pops remain.

Remove from the heat straight away at this point, to avoid burning.

Leave a few moments until silent.

Remove the lid and pour popcorn into a large bowl.

You can add salt at this stage, if using. I portion off the kids’ into smaller bowls for the film and sprinkle salt onto the adult portions. A little salt goes a really long way.

Serve and enjoy the movie! (P.S., we may have been known to pack portions into paper bags and take them along to the cinema…)