I love popcorn. I  really do. Always have. Well, except for air-popped. I just don’t like it that way. It’s too… bland. I mean, why have it if you don’t enjoy it? Isn’t that the purpose? And I know it isn’t particularly good for me (of course), but everything in moderation, right? So these days I don’t have it too often, but oh, once upon a time…

Once upon a time, when I was young and single, footloose and fancy-free, careless and carefree, and before my metabolism betrayed me… Yeah, way back then… Things were different. I was different. I was poorer. Back then I had popcorn a lot. A lot. I would get home from a long, hard day of work, and popcorn was there waiting for me. And wine. Red wine. So that would be my dinner. Popcorn and red wine. Don’t judge me, it’s not like it was Ramen Noodles!

But times have changed, and I have changed, and though I still love popcorn (and have fond memories of my dinners of popcorn and red wine), I don’t eat it as much as I used to. I save those carbs for the wine (can’t have it all). Sigh. Sometimes I still get to enjoy it by myself. Other times, it’s with my family. I believe Charles M. Schulz put it quite nicely:

One of the ways I’ve changed is how I make my popcorn. Back in the day, I would consume it by the bagful. Meaning, yes, it was microwave popcorn. Now though, I can barely tolerate that. Now when I make popcorn, it’s the old fashioned way ~ stove top. It’s so much better that way! And better for you too (not full of the dangerous chemicals that microwave popcorn is)!

So now I enjoy it, on occasion. Sometimes while watching a movie, sometimes while watching a political debate, sometimes while observing another’s drama… The point is, it’s okay to enjoy it! In moderation.

This recipe is so easy to make!

Ingredients:

• ~ ¼ cup coconut oil (or canola)
• ~ ⅔ cup popcorn kernels
• ~ 3 Tablespoons butter, melted
• ~ 2 Tablespoons honey
• ~ 1½ teaspoons sea salt

Instructions:

1. Add the coconut oil and 3 popcorn kernels to a large pot. (I use my Dutch oven.)
2. Cover and cook over medium-high heat until all 3 kernels pop.
3. Take the three kernels out of the pot.
4. Add the rest of the popcorn kernels.
5. Cover and take the pot off of the heat.
6. Wait 30 seconds.
7. Put the pot back on the heat. Cook, shaking the pot occasionally until the popping slows down.
8. After about 2 minutes, and the popping has slowed down, take the lid off of the pot. This lets the steam out and keeps the popcorn crisp.
9. While the popcorn is popping, melt the butter and add the honey.
10. Pour over the popcorn and sprinkle with salt. Toss until completely coated. You could also do this in a large paper bag.

Note: If you don’t want the sweet, just eliminate the honey from the recipe. If you want more sweet, just add more honey. How simple is that?!

See? Easy-peasy! Now just grab a bowl, sit down, and enjoy!