I have tried everything, and THIS IS THE BEST.
When it comes to at-home popcorn, this is by far the most successful method I’ve found. Using ghee (clarified butter) comes in at a close second, but it’s not as cost-effective as my go-to: coconut oil.
The secret to perfect popcorn is patience and doing your batches one at a time. Trust me, the effort pays off with light, fluffy kernels every time.
Start by heating up a stock pot on medium heat. Add a tablespoon of coconut oil and toss in 3-4 popcorn kernels. Cover the pot with a lid and gently shake it from side to side every 20-30 seconds.
Once those test kernels pop, you’re ready for the rest. Add your remaining popcorn portion to the pot. Cover and shake to evenly coat the kernels with the melted coconut oil.
Continue to shake the pot gently while keeping it covered. You’ll hear the popping pick up, then slow down. Once the popping slows to a few seconds between pops, it’s time to remove the pot from the heat.
If you’re making multiple batches, add an additional tablespoon of coconut oil for each new round.
Tips for success:
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Make sure your pot has a sturdy, tight-fitting lid to prevent any stray kernels from escaping.
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Use high-quality popcorn kernels for the best results.
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Season immediately after popping while the popcorn is still warm to ensure even distribution of flavor.
For a gourmet twist, try adding flavored salts, nutritional yeast, or even a drizzle of melted dark chocolate once the popcorn cools slightly. The possibilities are endless, so don’t be afraid to get creative.
Whether you’re settling in for movie night or just craving a crunchy snack, this method delivers every time. Give it a try and see for yourself!
Crispy Tofu Hacks and Cats
Equipment
- 1 Air fryer basket You can pan fry or bake too
- Parchment Paper
- Mixing bowl
Ingredients
- 1 1 block extra firm tofu
- 1 Olive oil or melted butter
- 1 Salt
- 1 Onion Powder
- 1 Paprika (I like more!)
- 1 Black Pepper
- 1 Nutritional Yeast or Cornstarch
- 1 Garlic Powder
Instructions
- Pre Heat Air Fryer to 400
- Thoroughly press out excess water
- Toss in olive oil or butter and then toss in spices
- Spread in one layer
- Bake for 10-15 minutes, checking every 2 minutes until golden brown, toss then cook an additional 10-15 minutes
- To store, let them cool completely, then keep in an airtight container in the fridge
Notes
Tips to make it:
Make your bowls in batches, or you might end up with tons of unpopped kernels or burnt fluffs.
Also, you must use Orville Redenbacher kernels. It won’t work if you skimp out (I have tried it!).
Haven’t tried it yet but sure sounds good!