Popcorn: A romance rekindled

I've rekindled an old love. For popcorn. For some reason this tasty, healthy snack and I took a break from one another for a while. But a cozy Saturday night in with an old friend inspired me to go scouring my Chelsea neighborhood late at night, searching for the closest place to sell straight-up popcorn kernels (i.e. none of that artificial microwave nonsense).

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Not many things could have caused me to pull on my Uggs, bundle up in my puffer and leave my warm apartment and my glass of Cab that night, but, overcome by nostalgia—my friend and I were reminiscing about our early days in NYC, living together in our little Hell's Kitchen apartment, where popcorn was one of our after-dinner staples—I had a sudden yearning that couldn't be ignored. I was on a mission. A mission accomplished, thanks to the Gristedes on the corner of 24th and 9th. And a mission well worth the effort. Our popcorn treat was delicious—a perfect complement to our quiet, girly night at home—and has been serving me well in the days since. I just can't get enough of my new flame.

Popping popcorn is pretty straight forward, so I won't trouble you with the details, but here are a few pointers, in case it's been a while since you've gone back to the basics (i.e. stovetop) with this snack:

  • Use coconut oil instead of butter
  • Place just a few kernels in the pot once the oil has heated and cover. Once the kernels have popped, you know the pot is hot enough and it's time to pour in the rest of the kernels.
  • Don't forget to cover the pot with a lid!
  • When the popping slows down to 2-3 seconds between pops, remove from the heat and transfer to a bowl
  • Pour extra (heated) coconut oil over the popcorn for more flavour
  • Season with good quality sea salt or other herbs and spices
  • Enjoy!