Recipe: Guilt-Free Coconut Oil Popcorn

I was recently eavesdropping on a conversation between two friends via Facebook (like we all do now, right?). They were talking about popcorn. One mentioned trying coconut oil & nutritional yeast to flavor her popcorn. My ears pricked up.

Coconut oil talk seems to be everywhere these days -- and my grocery store shelves are brimming with the stuff. Even Trader Joe's has coconut oil now!

So I hopped on the bandwagon and now I'm all about substituting coconut oil for butter. Although it is a saturated fat & moderation is urged, as with all things, it does have some surprising benefits: Coconut oil lowers cholesterol, boosts immunity, and increases metabolism -- not to mention it smells heavenly & feels great as a moisturizer.* What's not to like?? 

About once a week, I use coconut oil in my Dutch Baby or Almond Waffles. Recently, my husband used it in our favorite chocolate cake recipe and it only made it better!

Ready to worship at the alter of coconut oil now, too?

OK, back to the popcorn.

After "hearing" my friends talking about it, I had to try it with coconut oil; I was not disappointed. You won't be either. Below is my "recipe" for coconut oil popcorn.

Popcorn For Lunch

1 TBSP grapeseed oil (best for high temperatures)

1/4 cup non-GMO, organic popcorn kernels

2 heaping spoonfuls of organic coconut oil

1 heaping spoonful of nutritional/Brewers yeast (if nutritional yeast isn't your thing, experiment with other toppings, like cinnamon sugar, or garlic powder and Italian Seasonings -- whatever you're craving!)

salt to taste

Directions:

In a heavy pot with a secure-fitting lid, heat the grapeseed oil on medium-high heat. Toss in a few popcorn kernels and replace the lid. When you hear the kernels beginning to pop, add the rest of the kernels and replace the lid. Give it all a good shake to coat the kernels in oil.

When the popping gets going fast, turn the heat down a little to medium.

Meanwhile, heat the coconut oil in a sauce pan or cast iron skillet on medium-low heat. Get out a big mixing bowl. Occasionally shake the popcorn around.

Once the popping slows to only one pop every few seconds, remove the pan from the heat. Keep the lid on for another 30 seconds or so to finish off the last of the kernels, then dump the popcorn into your mixing bowl.

Add the melted coconut oil and using two big spoons, toss to coat.

Shake the nutritional yeast over the popcorn and add a few shakes of salt. Again, toss to coat.

Enjoy!

*Additional reading re the benefits of coconut oil.