Hello friends…yet another Sunday post. But I’m sure with the leftover Christmas Spirit you can forgive me–plus, I think it should be back to Thursdays again after this week!
Campfire popcorn is the best kind of popcorn. It’s so smoky and crunchy and fluffy and melt-in-your-mouth. Not to mention buttery–and the biggest surprise (especially hearing this from the queen of dairy, me) is that you don’t even need butter! The coconut oil is buttery enough. Yes, I said coconut oil. Some popcorn fanatics at my college turned me onto it. It’s solid at room temperature, buttery, tasteless, and has a high-enough smoking point to make it eligible for popcorn popping. In fact, I’ve heard that this is what movie theaters use to flavor their popcorn–but theirs has added artificial flavoring.
If I were a bigger popcorn fanatic, I would have also bought a fancy version of popping corn–the biggest popcorn aficionado I know is quite fond of black popcorn. But I just used what was in the cabinet.
It should be noted that you will need some special equipment for this, mostly a popcorn popper suited for open flame. And of course a fire suited for making food (none of those fancy chemically-colored fires).
Grab your friend (especially any that haven’t had campfire popcorn before), make a fire in your fireplace or outside…wait for it to die down a bit, and then make popcorn! In the words of my father, “Wait for it to be mostly coals so it’s hot without getting burn-y”.
Yield: 1 kettle (feeds about 2 people)
1-2 T. coconut oil
1/4-1/3 c. popcorn kernels of your choice
Salt to taste
Once the campfire has reached the stage where it is mostly coals, add the coconut oil to the fire-safe kettle. Melt oil over fire for about 30 seconds, swirling it around the bottom of the kettle. Remove from the heat and add popcorn kernels. Extend handle of kettle all the way, close the lid, and place back over the fire. Once the corn starts popping, it is important to keep shaking the kettle so nothing gets burned. (Even if a few do get burned, it’s all part of the experience!). The kernels will pop quickly. As soon as you hear a pause of 1 or 2 seconds between pops, remove from the heat immediately. Add salt when still hot, tossing to coat. Enjoy…with a nice glass of milk!