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Want to know a pop secret? Microwave popcorn’s got nothing on Triple Fat Homemade Popcorn. If this signature blend of two oils and butter doesn’t make this the best popcorn you’ve ever had at home, we’ll come over and take it off your hands. Gladly. No air popper needed, but definitely grab some napkins.
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If you’re the type of person who goes to the cinema mostly for the popcorn, then get ready to have a lot more movie nights at home. And no, you’re not recreating movie theater popcorn here.
This stovetop popcorn recipe is something entirely more. Once you’ve made it for the first time, even Jiffy Pop won’t be worth the “convenience.” And frankly, it’s neither convenient, nor cost effective, compared to using your favorite sturdy pot. No secret tools needed… but that’s only second to the real reason this popcorn is the GOAT.
This is the BEST Homemade Popcorn
It was Shakespeare who first said “Double, double oil and butter.” And if that’s not actually the line, well, clearly we need to talk about the ability of certain actors to project and enunciate.
Regardless, we took the advice to heart and the resulting triple fat popcorn is, frankly, Tony Award worthy… if Tony Awards were given for snacks.
The unexpected blend of coconut oil, olive oil, and butter is downright decadent. Rather than just coating air-popped kernels with butter and olive oil, you start by cooking them in coconut oil, which takes this snack from just double good popcorn to triple fat popcorn glory.
Bonus? Coconut oil can handle the heat – literally. It performs so much better at higher heat than olive oil, and definitely better than butter. You’ll have fewer burnt kernels, and more consistently popped corn.
How to Make Homemade Popcorn on the Stovetop
One taste of Triple Fat Homemade Popcorn and you’ll close the microwave door on other popcorn for good. Healthy fats balance out butter for a truly leveled-up snacking experience. But be mindful – precision and patience are unspoken ingredients in this homemade popcorn recipe.
- MELT. Melt coconut oil in a heavy bottomed 3-quart pot over medium high heat.
- BRING FAT TO TEMPT. Add 3-4 kernels into the oil, cover, and wait for the kernels to pop.
- ADD REMAINING KERNELS. Once kernels pop, add remaining kernels. Shake to distribute into an even layer, then cover.
- REST. Remove the pot from the burner for 30-60 seconds to rest.
- RETURN. Return pot to burner over medium heat. Tip the lid to allow steam to escape. Cook kernels, shaking the pot every 30 seconds, until popping slows to one pop every ~5 seconds.
- REMOVE FROM HEAT. Turn off the burner, remove the pan from heat and dump the popcorn into a serving bowl.
- MELT BUTTER, ADD OIL. Return pot to the stove. Add the butter, using the residual heat to melt it. Once melted, add the olive oil and give the mixture a quick whisk.
- ADD TO POCORN. Pour the mixture over popcorn and toss with a rubber spatula to coat evenly.
- SALT. Sprinkle triple fat popcorn with salt (start with ¼ teaspoon) and toss. Taste for seasoning and adjust as needed. Serve immediately.
Chef’s Tips!
- Make sure you use fresh popcorn kernels that were stored in a sealed container. Too much or too little moisture will impact popping.
- Measure coconut oil carefully. Adding too much will cause kernels to roast and not pop.
- Be patient – it can take a few minutes for the test kernels to pop.
But Most Importantly!
You MUST allow the kernels to rest after adding to the heated oil. Don’t skip this step. Really. Really, really, really. This allows all the kernels to rest in the hot oil and heat up a bit without coming to full heat. Once you return the kernels to the burner, they’ll heat evenly and consistently.
Is Popcorn Healthy?
As crunchy snacks go, yeah, popcorn nutrition skews healthy. On its own, it’s low in calories and fat. It’s not keto friendly, but it’s definitely lower in carbohydrates than, say, potato chips or pretzels.
Now, you are about to add two different oils, butter and salt (which, to be fair, the salt is technically optional, but go big or go home) to get triple fat popcorn, but the good news is you’re starting from a healthier place, and the better news is that both coconut oil and olive oil are two of the healthiest cooking oils. And we love a healthy fat almost as much as a delicious one.
What’s up with Triple Fat?
To (sort of) quote another famous English man: “Well, it’s one fatter, isn’t it? It’s not one or two. You see, most blokes, you know, will be eating at one or two. You’re on two here, all the way up, all the way up, all the way up, you’re on two on your popcorn. Where can you go from there? Where?”
So the better question is “What isn’t up with Triple Fat Popcorn?” Cause I can tell you it’s not the fat. The fat is all the way up. Three distinct, great fats that you wouldn’t necessarily think would work together, but blend beautifully.
Okay, okay – the real reason? Coconut oil can handle the heat – literally. It performs so much better at higher heat than olive oil, and definitely better than butter. You’ll have fewer burnt kernels, and more consistently popped corn.
As for butter and olive oil? Butter is traditional, but adding extra virgin olive oil matches the flavor of movie theater popcorn perfectly. It’s a triple threat. A fatty marriage made in heaven. You want fat free popcorn, look elsewhere.
More Snackin’ Classics
Did you make this Triple Fat Popcorn?!? We want to hear all about it! Leave a comment below, or share a photo and tag us on Instagram using @thesnackblog and #thesnackblog.
Triple Fat Popcorn on the Stove
One taste of Triple Fat Homemade Popcorn and you’ll close the microwave door on other popcorn for good. Healthy fats balance out butter for a truly leveled-up snacking experience. But be mindful – precision and patience are unspoken ingredients in this homemade popcorn recipe.
Equipment
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2-Quart Saucepan
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Large Bowl
Ingredients
- 3 tablespoon coconut oil
- ½ c popcorn kernels
- 2 tablespoon good quality butter
- 1 tablespoon extra virgin olive oil
- fine sea salt, to taste
Instructions
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Heat the oil in a 3-quart heavy bottomed pot over medium high heat until it melts.
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Add 3-4 kernels into the oil, cover, and wait for the kernels to pop.
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Once the kernels pop, add the remaining kernels. Shake to distribute the kernels into an even layer, then cover. Remove the pot from the burner for 30-60 seconds to rest, and to ensure the oil doesn’t get too hot.
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Return the pot to the burner over medium heat, then tip the lid slightly to allow the steam to escape. Cook the popcorn kernels, shaking the pot every 30 seconds, until the popping slows to one pop every 5 or so seconds.
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Turn off the burner, remove the pan from heat and dump the popcorn into a serving bowl.
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Return the pot to the stove. Add the butter, using the residual heat to melt it. Once melted, add the olive oil and give the mixture a quick whisk.
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Pour the butter/olive oil mixture over the popcorn and toss with a rubber spatula until evenly coated. Sprinkle with salt (start with ¼ teaspoon) and toss once more. Taste for seasoning and adjust with more salt if needed. Serve immediately.
Nutrition
Serving: 2cups | Calories: 176kcal (9%) | Carbohydrates: 12g (4%) | Protein: 2g (4%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 10mg (3%) | Sodium: 179mg (8%) | Potassium: 53mg (2%) | Fiber: 2g (8%) | Sugar: 0g | Vitamin A: 32IU (1%) | Vitamin C: 0mg | Calcium: 1mg | Iron: 2mg (11%)
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