You do not want to cheat anymore and buy the microwavable stuff, you want the natural excitement of making your own popcorn. Though the task of making popcorn can seem impossible, wanting enough kernels to pop but to not burn too many at the same time it is not an easy task, but once you learn the little secrets everything will begin to add up.
So obviously for your popcorn you are going to need oil this is where my first trick comes, when choosing your oil go for coconut every time, honestly from personal experience it will provide your popcorn with a separate type of tang that normal oil simply can not provide. Now when using this coconut oil you are going to encounter the problem I mentioned earlier, oil heat burning your kernels or not popping enough, so I would simply put in a few kernels into the oil to see how they react then decide whether you need to turn up or turn down your oil. The more unanimous the pops the better.
A secret tip is once the popcorn pops reach a point of four seconds a pop then you know you have got the perfect cooking time. Once removed from the pan it all about the flavouring on top of your coconut oil. It is essential you use sea salt as it will allow for a greater burst of flavour than simple table salt, and with butter I would highly recommend grass fed butter, which compliments your coconut oil perfectly. Not only does this allow for a cleaner and more ethical butter but the taste is so much creamier and simply delicious than your plain salted or unsalted butter.
So these are the essential secrets to cooking the perfect popcorn, coconut oil, unanimous pops and the right ingredients especially the coconut oil.
