Tummy Time Tuesday (late): Popcorn
I used to think that popcorn could only be made in the microwave.
Not proud of that admission, but it is the truth.
However, since going granola I have discovered a much tastier kind of popcorn called homemade.
The best part(s) about homemade popcorn:
- it’s cheap
- it’s yummy
- it is a whole lot healthier
- you can make lots of flavors
- peanut butter
- ground flax seed or wheat germ
- Frontier White Cheddar Cheese powder
Heat approximately 2 Tbsp of coconut oil in a pan over high heat.
Add popping corn once the oil is hot. The amount of corn is between 1/4 to 1/2 cup. I often don’t measure, much to the dismay of my number-minded husband. I just make sure the corn covers the bottom of the pan. I will often add salt at this point so it is pre-mixed. Do this if you are lazy like me. Or you can wait and make salted and buttered popcorn.
Reduce heat to medium and cover.
Allow the pan to remain on the burner until the popping slows down to only a few pops every second.
Serve it up!
If you want flavored popcorn, heat up a huge spoon of peanut butter, 1/4 cup of maple syrup or honey, and a dollop of coconut oil. Stir until thoroughly mixed over medium heat (in a pan, of course). With a gracefully large spoon, swirl and delicately mix into your freshly made popcorn. Add wheat bran or ground flax for some extra nutrition.
And if that isn’t enough taste for you, melt some butter. Douse you popcorn with it and sprinkle the Frontier White Cheddar Cheese. Mix thoroughly.
Now you know what we have for snacks.