Healthy Homemade Popcorn

An overhead image of homemade popcorn in a large white bowl on a white marble background.

Let’s clear the air real quick: corn is a grain, not a vegetable, which means it’s not paleo. I am aware of this, but with so many food restrictions for health reasons, I’m gonna take what I can get. Corn does not seem to have any negative impact on me so, when not on Whole30, it makes an occasional appearance in my personal paleo lifestyle. I did just start a new round of Whole30, so this glorious creation is out of reach for me for a hot minute, but if you’re doing your own thing then fire up the pan and get popping.

What goes together better than movies and popcorn? Pretty much nothing, that’s what. Unfortunately the stuff you get in theaters, or at the store, is usually loaded with artificial colors, artificial flavors, and even soybean oil. We talk a lot about not eating those things for our physical health, but mental health is an important part of our dietary choices too. To bring some light to the topic, this post is in collaboration with my friend Simon, the brains behind The Depressed Moviegoer blog. I whipped up this healthier version of a film buff must-have to keep us feeling good no matter what we’re watching, so fire up your streaming device of choice and grab a big bowl of your own homemade popcorn.

An overhead close up of homemade popcorn in a large white bowl with a white marble background. An overlay of chunky black text reads "homemade popcorn'

Equipment:
Stainless steel pan or pot, at least 6qt
Lid for stainless pan
Slotted spoon or skimmer

Ingredients:
5 tbsp Thrive Market ghee or coconut oil
1/2 cup Thrive Market organic sprouted corn
3/4 tsp salt
1/2 tsp garlic or onion powder (optional)

An overhead/flat lay image of Thrive Market organic ghee in a clear branded jar and a teal plastic measuring scoop with popcorn kernels. A few popcorn kernels are scattered across the white marble background.

Melt quarter cup of ghee in a 6-quart pan over medium-lower high heat heat. Add 3 to 4 corn kernels to the melted oil and wait for them to pop. Once the kernels have popped, you’ll know that the oil is hot enough! Add the remainder of your corn kernels to the pot in a single layer, we don’t want them all on top of each other because then it won’t pop evenly. Immediately cover the pot and remove from the heat for about 35 seconds. Scientific fact: This works better if you count out loud.

Once you’ve counted to 35, put the pan back on the heat and the corn should start popping very soon. When the corn has started popping in rapid succession, give the pan a gentle shake back and forth to aggravate the kernels.

Crack the lid periodically (pointing away from you) to let the steam out of the pan, but small enough that the corn can’t pop out! This will give you a slightly dryer popcorn versus one that is oil-logged.

Keep your pan on the heat for as long as the popcorn is popping rapidly. Once it begins to slow down, meaning if there is any length of time between pops, then remove from the heat and take off the lid.

Using a slotted spoon, remove your popcorn to a large bowl and sprinkle with a few pinches of salt. Garlic powder, onion powder, and paprika all make great toppings too.

Unfortunately, there are always going to be some kernels that didn’t pop. I’ve tried popping these in a second round and they never come out right. The Unpopped are just our casualties of war.

An overhead shot of popcorn in a large white bowl in the left bottom 2/3 of the image. The bowl is on a white marble background. In the top right there is a small clear glass jar with a corked lid. The label reads Buttery Popcorn Salt.
Whip out the fancy salt for this!

Disclaimer: This post is not sponsored nor was I asked to write it. I am an affiliate of Thrive Market and earn a small commission when you sign up using my link, at no additional cost to you. I genuinely use Thrive Market regularly and do not promote any products I don’t believe in.

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