Da-da’s Sunny Yummy Popcorn

This recipe was also created by my husband. He’s great in the kitchen, and this is a fantastic way to get in more nutritious coconut oil. My son LOVES this popcorn and named it for it’s beautiful golden color from the grass-fed butter drizzled all over it. It is the most absolutely delicious popcorn I’ve EVER tasted.

Popcorn is one of those foods which people have eaten for millennia (now that’s traditional!), and there is a lot of ritual associated with its consumption.

It was grown originally in Mexico, then it spread to other regions in the east through India, China, and Sumatra years before the first European explorers came to the shores of North America.

In 1948 and 1950, explorers found popcorn ears 5,600 years old in New Mexico in the Bat Cave. The popcorn ears ranged in size from 1/2 inch to 2 inches long and are the oldest ears of popcorn of which we know.

In South and North America over 2,000 years ago,  Indians popped it over the open fire, making it one of the oldest snack foods we have.

In 1492, Christopher Columbus noticed West Indian natives corsages made of popcorn and also used popped corn to decorate ceremonial headdresses. In his memoirs Columbus reported that Native Americans also sold popcorn to his sailors.

Another European global explorer, Cortez, wrote in his diaries about how Aztecs used popped corn to decorate their ceremonial garb. It was symbolic of goodwill and peace. Aztecs created necklaces and other ornamental pieces for the god’s statues with the grain. The god Tialoc, god of rain, fertility, and maize (corn) was the most represented diety found.

Today we often eat it when we go to the movies or have friends over for movies at home. Look how far popcorn has come!

Ingredients

  • 1/2 cup Your favorite organic, non-GMO corn for popping
  • 2 – 3 tablespoons of organic, extra-virgin coconut oil
  • 1/4 cup melted organic grass-fed butter (raw is a plus!)
  • Sea salt (we use Kosher sea salt with minerals) to taste

Equipment:

  • a medium-sized pot (we use stainless steel)
  • a smaller pot to melt the butter

Directions:

  1. Heat pan to medium and place coconut oil in the pan.
  2. When the oil has melted, place about three kernels of corn into your pot and wait until they have all popped. Now your oil is hot enough and is ready for the rest of your popcorn.
  3. Cover with a lid and wait for the popping sound. After you hear pauses in popping, and there is 10 seconds between pops, your corn is ready to come out of the pot.
  4. Pour your popcorn into a medium to large bowl and pour the melted butter all over the top of your popcorn.
  5. Sprinkle with salt to taste.
  6. Shake bowl and mix popcorn if necessary with a wooden spoon to disperse butter and salt evenly.
  7. Eat your popcorn!

Feeds 2 – 3 people or more

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4 Responses so far »

  1. 1

    Yum! I love popcorn. I love using different flavors on it. I haven’t tried coconut oil yet, but I love the stuff, and it’s so good for you. I’ll definitely try this. I’ve been using a blend of hemp seed oil and extra virgin olive oil in an olive oil spray pump bottle, spraying it on my popcorn then adding salt and different spices depending on what I feel like. It’s really nice, the hemp seed oil isn’t too overpowering this way, and it gives the popcorn a more buttery, rich feel.

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