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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