Why We Love It:
- Homemade and modifiable
- Healthy snack for every age
- Quick and (almost) oil free
There is nothing better than sitting in your teenage bed, watching the good old series of CSI New York and munching a bowl of delicious popcorn.
When I was a tiny, tiny little being, my grandma used to make stovetop popcorn almost every week (especially in winter). When the quick microwave popcorn options kicked in though, I was quick to forget my granny’s homemade snack.
Needless to say, my teenage-hood was spent chewing unhealthy popcorn every now and then. Somehow, the idea of homemade snacks seemed ‘’not-trendy’’ or ‘’out-of-fashion’’. That’s what teenage heads (or just mine) come up with – testing, questioning everything and following famous-ish kids on the block. Now, 1204823084 years later, I am grateful for those teenage years, because exploring (and healthy opposition) is part of self-discovery. Without it – we are inevitably lost.
- Put the olive oil in a non-stick pan with lid (this is the one I use). The idea is to cover your pan bottom with oil to prevent burned popcorn once they pop.
- Bring to medium heat and add the corn kernels.
- Once kernels start to pop, shake the pan with lid on once or twice to help the corn jump around. That way, more corns will pop and you will have less burned popped corn on the bottom.
- Eat while still warm (and maybe share with your hangry toddler, who just woke up from his afternoon nap).
A word of caution: Be careful with heated oil. Always keep the lid while shaking.
- I usually find my pop kernels near the microwave popcorn shelves in local supermarkets. I’ve found organic kernels to taste better.
Did you make this recipe?
I’d love to hear how it turned out for you! You can leave a comment below and/or snap a picture and share it on Instagram – using #shinemommy and tagging @anashinemommy in the photo itself.