Growing up in a household that watched lots of movies, I have an everlasting affinity for richly flavored theatre popcorn. I delight in the perfect ratio of crunch, buttery goodness, and salty accents. Since I try to avoid soybean oil, canola oil, and the carcinogenic TBHQ used in microwave popcorn, I started making local popcorn on the stovetop with butter or olive oil.
When a friend described working in a movie theater that used coconut oil, I decided to give it a try. And I have never gone back.
Making a lot of popcorn, I purchased a small air popper. It can fill a bowl with popcorn in under three minutes. Beyond saving time, the air popper also conserves energy and oil used to heat kernels on the stovetop.
Once the kernels get rolling in the air popper, I spoon out a tablespoon (or more) of coconut oil to melt over medium low heat. The coconut oil imparts a buttery flavor tinged with sweet coconut hues.
I use pink Himalayan salt for the richer mineral content. Sea salt works well too.