Deliciously Addictive Popcorn to Make at Home

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Popcorn is the quintessential movie-going foods and one of my all time favorite snacks. It satisfies the sweet, salty and anything in between craving. I’ve never made it on the stove but decided to give it a try after I was sent a bottle of Malaysian Palm Oil to review. And guys, it is so easy! And not “Blue Apron easy”, legit easy! For the ultimate snacking experience, I like to make both the recipes listed below. It’s the perfect combo of salty/spicy and sweet and it’s soooooo addictive!

I think max gets his snacking addiction from me, since his favorite things to ask is “Can I have a snack?” while eating dinner.

Ingredients

For popcorn:

• 3 tablespoon Malaysian palm oil
• 1/2 cup popcorn kernels (about 8 cups popped)

For white chocolate topping:

• 8 ounces white chocolate, melted
• salt, to taste
• sprinkles (optional)

For spicy parmesan topping:

• 1/4 teaspoon cayenne pepper
• 2 teaspoons chili powder
• 1 cup finely shredded parmesan
• salt, to taste

How to make it

Stove-top popcorn

In a large pot, add oil and a few kernels over medium-high heat. Cover until  kernels pop (~2–3 minutes). Remove from heat, take out popped corn and add remaining kernels. Cover pot, gently shake and let sit for 2 minutes off heat. Put pot back on stove over medium-high heat with the lid slightly off so steam can escape. Make sure you only leave a tiny gap between the lid and pot otherwise kernels will shoot out all over the place! Shake pot a few times. Once popping starts to slow down, immediately transfer popped corn into a large bowl. Set aside.

Palm oil is non-GMO and ideal for high-temperature cooking. In the past we’ve used olive oil for everything because it seemed like the healthiest choice. While it is a healthy option, I learned that olive oil has a low smoke point. When an oil is heated past its smoke point, it begins to break down and release free radicals into your food. Palm oil has a smoke point ~450 degrees Fahrenheit, making it a much better option for high-temperature cooking. Oh, and did I mention it has no trans fat! Learn more about Malaysian palm oil here.

Toppings

White Chocolate with Sprinkles:

In a small bowl, microwave white chocolate at 50% power for 90 seconds. Slowly drizzle  melted white chocolate onto the popcorn. Add sprinkles and a few pinches of salt. Mix until ingredients are evenly coated on each popped corn. Transfer to parchment paper to cool so the chocolate can set.

Spicy Parmesan:

Combine ingredients in a small bowl and generously sprinkle over popcorn. Toss the popcorn to make sure toppings are evenly distributed to every kernel. All ingredients can be adjusted to taste. I usually end up adding a little more cayenne pepper in mine to give it an added kick.

This is a great gift idea that you can personalize to the recipient. Check out some of these fun gift in a box ideas here.

Have you ever made popcorn at home? What are your favorite toppings?