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Thursday, September 8, 2011

Coconut Popcorn


            The mention of Towne Club pop reminds me of being young and goofing around with my best friend Lori Patterson.  There was nothing like drinking raspberry pop on a hot summer night.  Lori had a bar in her basement and we liked to pretend that the fruity pop was really booze; we slammed it down like in the movies.  One day her mother showed up with a bucket of Chicago style popcorn.  I was immediately hooked; I could not get enough cheese popcorn, caramel popcorn, and buttery popcorn all mixed up in one!  
           
            Here’s my new favorite coconut popcorn:
 
            With coconut oil in the pan, add the popcorn so that it covers the bottom completely. The heat should be on high.  When the first kernel pops, turn down the heat a bit and sprinkle one or two tablespoons of brown sugar over the kernels.  Put on the lid, shaking the pan on the burner as soon as the pop corn starts popping.  Once the popping dies down, immediately pour it into a big bowl.  Salt to taste, you can add butter, but it is healthier if you don’t!

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