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+---
+title: "Popcorn"
+date: 2026-09-05
+tags: ['corn','snack']
+author: "clearleaf"
+---
+
+## Ingredients
+
+- 1/3 cup popcorn kernels
+- 3 tbsp coconut oil
+- Flavacol or other finely ground salt
+- High-sided pot which retains heat decently well
+- Metal strainer wide enough to act as a lid.
+
+## Directions
+
+1. Place oil and 3 test kernels into the pot over med-high heat. The un-displaced oil won't cover the bottom, so ensure the test kernels are actually touching it.
+2. Wait for all 3 of the kernels to pop. The pot and oil are at the right temperature when this happens.
+3. Remove pot from heat and add the rest of the kernels. Ensure they all get nice and oily by swirling the pot or mixing them with a wooden spoon.
+4. Allow 30 seconds for heat to evenly spread through the kernels. It helps them all pop at the same time.
+5. Return to heat with the strainer as a cover. This allows you to release as much steam as possible.
+6. When the corn is all popped, pour it into a bowl and toss with flavacol and/or whatever else you like to put on it.
+
+You can use a regular pot lid but it's less effective for releasing steam, which is your main enemy.
+
+Turmeric will give the popcorn a lovely yellow color and traditional taste.
+
+If this is too much effort, the "air popper" style of popcorn machine is very good. They were most popular in the 80s and can be found at yard sales.