Sure thing! May I present Jesse McCree’s Famous Popcorn!
So a lot of the amounts on this can be varied depending on personal preference, this is just what I use.
You’re going to need a stove-top popcorn popper like so:
Ours is a bit old and has taken some damage, not dirty I promise! You can get them at specialty stores and on Amazon. This recipe assumes a 3-quart popper, but I know they make other sizes.
You also need a container for mixing/eating from. A bowl is acceptable, a Tupperware container is also acceptable, but the best tool for the job is this bad boy:
You can buy one once at your theater and you keep it all year (cheap refills at the theater too) or you can just get something similar at a store/online. They come with a lid, this is key. Also, who doesn’t like a bucket of popcorn?
Ingredients:
3 tablespoons of unrefined coconut oil (this is just the brand the store had that day, we’ve used all sorts)
2-4 tablespoons of popcorn topping (the golden-orangish flavored oil)
Fine-grain popcorn/nut salt to taste – fine-grain is important! Anything bigger, such as table salt, makes the popcorn feel gritty and pools at the bottom of the container. Fine-grain salt coats evenly and clings to the pieces
And ¾ cups of popcorn kernels. The type of kernels you use is completely up to you! The grocery store has the standard kernels we all recognize, but you can get some really interesting varieties online for cheap! (Remember, popcorn kernels go a LONG way) They have some varieties that have been grown to have less shards, more fluffiness, and even some that make tiny popcorn!
1) Put 3 tablespoons of unrefined coconut oil into the popper.
2) Take 2 or 3 popcorn kernels and drop them on top of the coconut oil in the popper–these are our test kernels for temperature.
3) In a small bowl, put 2-4 tablespoons of popcorn topping – the more you add the more buttery the flavor. Don’t overdo it, or you won’t get the flavor from the coconut.
4) Set oven to medium-high heat.
5) When the test kernels have popped, add in ¾ cups of popcorn kernels and close the lid, then continuously stir with the handle. Keep the kernels moving in the oil to avoid burning! In just a few minutes the popcorn will pop.
6) After the popper fills up, immediately take off of heat and put the popcorn in a big bucket.
7) Cook the butter topping in the microwave on high for 30 seconds.
8) Add fine-grain popcorn/nut salt to taste. Usually I shake some salt over for a very light coating, shake up the popcorn, then repeat 2 more times. Don’t ever dump in all your salt at once or you’ll get an uneven coat. Remember, you can always add more; you can’t remove it once it’s in there.
9) Slowly pour in the butter while shaking up the popcorn. Then, if you have a container with a lid, put the lid on and shake the popcorn thoroughly. Remove lid and enjoy!
I am also experimenting with adding flavors to the popcorn, and if I get a collection I think is Jesse-worthy I will make an addition to this! Thanks for reading, hope you enjoy this popcorn as much as Jesse and Hanzo!
theclumsiestninja 