snack on this: the simplest homemade popcorn

I do my best to avoid snacking, but I have a weakness for salted peanuts and Pirate’s Booty. My son wrinkles his nose at both. When he was little, I discovered popcorn as a healthy snack I could tackle even in the craziest of mornings to throw in the lunchboxes.

It’s the simplest thing to make (and healthy, if you stick to the basics), no melted butter in this recipe!

It’s hard to believe I hated popcorn when I was a kid. Going to the movie theater was the worst, the smell was everywhere! (I wrinkled my nose, too!) These days I can sit with a giant bowl full of palomitas, as we call them in Spanish, and love every single bite — at home and the theater.

When our kids were in preschool, they were taught that they were still “growing” taste buds. This worked like magic to convince them to try new foods. Patrick and I enjoyed making a big fuss anytime the kids ventured away from their safety foods and acquired new taste buds, dreaming of the day when we wouldn’t have to serve chicken nuggets or Aidells on the side of all our dinners.

My taste bud for popcorn came in quite late, in my thirties, but I don’t think it’s going anywhere – especially because I love that I can share it with my kids. The best part is, mom can eat three whole cups of it, guilt-free. What’s not to love?

For my youngest child, cereal still trumps all foods, but he does like popcorn!

Quick Stovetop Popcorn

You’ll need:

• Small saucepan with a lid. (I use a 1 1/4 Qt. saucepan)
• Olive oil (1/4 cup, or enough to cover the bottom of the pot and coat the kernels)
• Kosher salt (a good pinch, about 1/4 tsp)
• 1/3 cup of corn kernels (make sure they are fresh)

Place oil, corn kernels and salt in the pot. Cover with the lid and place it on the stovetop on medium-high. When the kernels start popping, shake the pot back and forth. After about 3 minutes, the popping will slow down and the popcorn will push the lid open. That’s when you know it’s ready. Turn off the heat and pour the popcorn into a large bowl. Enjoy!

Cook’s Notes:

• If you must have butter, melt 2-3 Tbsp. in the microwave and drizzle it on top of your popcorn.
• If you are like me and have your kernels in mason jars, make sure you use them often. Although the kernels should keep indefinitely, I believe old kernels do not result in great popcorn. Jot down the date when you fill your jars, 6 months is tops for me.