What's in the fridge?

Popping popcorn on the stove top is not too hard to do, but there are a few key steps in making great popcorn. 

• Don’t turn your heat ALL the way up, you want a medium heat. 

• Use the right size of pot. For ¼ cup I used a small saucepan.

• Once it starts popping, keep the lid a little ajar to prevent popcorn from steaming too much. Too much steam won’t allow the popcorn to stay crispy. 

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Caramel popcorn (vegan)

• ¼ cup popcorn kernels
• ½ Tbsp. olive oil
• 2 Tbsp. Coconut sugar
• Pinch of salt
• 1 Tbsp. Water

Directions: 

1. In a small pot, place the oil and 2 kernels in the pot. Place the lid on and wait for those two kernels to pop. When they do, pour the rest of your ¼ cup kernels in and close with lid.
2. Shake with lid on so oil can coat all the kernels. Wait till more popping happens, then open the lid just a little to let some steam escape. It will take a minute or two for it all to pop.
3. If it is filling your pot, pour some out into a bowl and place the pot back on the heat until all kernels are popped. If a few kernels remain at the end, just let them be, you don’t want your pot to burn and have to clean it later. Wait until the popping slows down and then stops. Immediately pour popcorn into the bowl and turn off the heat on your burner. 
4. Keep that pot. In the same pot place 2 Tbsp. coconut sugar and 1 Tbsp. water. Add a pinch of salt if you like salted caramel. Turn the heat back on and cook for 1-2 minutes or it becomes very syrupy, not liquid anymore. It gets almost reduced to nothing. 
5. When the caramel is done, turn off the heat. Pour in the popped popcorn into the pot (use half or all of it) and mix with a spatula to coat each popcorn with caramel. LET COOL for a couple minutes. Caramel is SUPER hot and can burn you. (Trust me, I speak from experience). Be careful when cooking sugar. 

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See my 1-min Tiktok video for timelapse video and some laughs.

To your happy and healthy life, 

Joanna