The BEST Popcorn ever!

Did you know that most cinemas making their Popcorn using Coconut Oil? It's what gives it that unique flavour that is so hard to replicate - well not anymore!

We suggest using a better quality coconut oil though! Those that don't normally like cooking with coconut oil (this author included) need not worry as the flavour is completely masked through the popping process.

Ingredients:

• 3 tbsp Niulife Coconut Oil

• ½ cup Popcorn Kernels

• Salt to taste (optional)

• Butter (optional, for drizzling)

Equipment:

• Large, heavy-bottomed pot with a lid (preferably 4–5 litres/quarts capacity)

Instructions:

1. Heat the oil:

   • Place the pot on medium heat.

   • Add 3 tbsp coconut oil and let it melt.

   • Drop in 3 kernels of popcorn and cover with the lid.

2. Test the oil temperature:

   • When those 3 kernels pop, the oil is hot enough.

   • Remove the pot from heat and discard the test kernels.

3. Add the rest:

   • Pour in the ½ cup of popcorn kernels.

   • Cover the pot and give it a good shake to coat the kernels evenly with oil.

   • Let it sit off the heat for 30 seconds — this ensures even popping when you return it to the heat.

4. Pop the corn:

   • Return the pot to medium heat.

   • Keep the lid slightly ajar (leave a small gap for steam to escape — this keeps the popcorn crisp).

   • Shake the pot occasionally to prevent burning.

   • The popping will start rapidly, then slow down. When there's about 2 seconds between pops, remove from heat.

5. Season and serve:

   • Immediately transfer the popcorn to a large bowl.

   • Season with salt to taste.

   • Optional: Drizzle with melted butter or toss with nutritional yeast, smoked paprika, or your favourite seasoning.

     
     

Tip: For sweet popcorn, try adding a teaspoon of sugar to the oil just before adding the kernels — you'll get a light caramel coating.