POPCORN IS LYFE. But fo reals. Popcorn is my everything. Dearest popcorn, can you please come into my life and be a constant presence with me always? For every second of every day with your crunchy, buttery goodness? Thank you. Sincerely, your truest admirer, Annie.
Now, hold on. I’m about to drop some knowledge on you: did you know that popcorn is actually a healthy snack?? I don’t mean it’s just neutral and won’t make you gain fifty pounds, I mean it’s actually healthy. It is loaded with antioxidants (more than some fruits and veggies!), and it’s high in fiber. Not to mention it is extremely low in calories; in one cup of air popped popcorn, there are only thirty calories. LITERALLY MY WORLD WAS TURNED AROUND WHEN I LEARNED ALL OF THIS.
Here’s the problem: most of the billions of Americans that consume popcorn on a daily basis fall into one of these few categories…
- Microwave popcorn eaters
- Movie theater popcorn eaters
- “Would you like a little popcorn with that butter?” eaters (um…hi 👋).
My usual popcorn style: Pop, pour over an unholy amount of butter, sprinkle
some a lot of salt, and throw a small spoonful of sugar over everything to top it all off.
If you are in one of those three categories like my old pre-reformed-by-this-new-popcorn self, you are basically taking the healthiness of popcorn in its original form and mutilating it to the point of Oreos and french fries. Sad day…sad, but delicious, nah mean? FEAR NOT! There is a compromise to be made.
Here’s the main thing you need when you’re eating popcorn: flavor. Popcorn totally plain and on its own isn’t gross or anything, but it’s pretty dang plain. Kind of like an unseasoned potato. Usually our flavor ends up coming from butter and salt by the end of our preparation process, BUT, there are way better and healthier ways to get us to that end result of flavor bomb popcorn.
With popcorn, you need to have some type of fat (oil or butter) to moisten the popcorn a bit so that your seasoning will stick. Most of the time, this is butter – and a lot of it. In this recipe, we use coconut oil – and not a lot of it. Just enough. Not only are we using coconut oil, but we are infusing it with a lot of delicious flavors, and that’s where the beauty of this popcorn really comes into bloom.
All we need for this two-serving recipe is two little teaspoons of coconut oil…that’s just one teaspoon of oil per serving! To this oil, we add minced garlic and rosemary, and we cook these fragrant ingredients in the oil for just a few minutes until the garlic juuuuust starts to turn golden.
Then we add our popcorn to a bowl, sprinkle the parmesan cheese over top, and drizzle this delicious infused coconut oil all over that popcorn. Toss with a pair of spoons or spatulas (it’s hot!), season with salt, and dig in, people….