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Never Feel Guilty about Having Popcorn for Dinner Again

Lazy humans, rejoice!

Never Feel Guilty about Having Popcorn for Dinner Again

Hands (and buttery fingers) up if you’ve ever come home to a super sad fridge—as in, a lonesome (possibly sour?) carton of milk and half an onion—meaning the only viable option is delivery, or the one thing you have in steady supply: popcorn. And since sometimes your Amex could use a little breather, and, let’s be honest, delivery means having to interact with at least one person, popcorn is almost always the best option. It could also have to do with the level of effort involved. Just saying.

And guys, this happens to us so often that we’ve even gotten a bit creative with toppings (in part due to said lack of groceries): coconut oil in place of butter, pepper and salt (because staples), Frank’s (because always), or rosemary when we’re feeling extra fancy. And because we’re always looking for ways to up our popcorn game—and to feel less guilty for having it for dinner more than once a week—we consulted Adeline Waugh from Vibrant & Pure to tell us how it’s really done. Just tryyyyy to resist the below.


“Before you make any fabulous variations on the classic, you have to get the basic popping formula down. This method is specific, but simple, and if you follow it correctly you will be on your way to enjoying life-changing popcorn every night. While I love my classic corn popped in coconut oil and sprinkled with pink Himalayan salt, I equally love a unique spin on the classic.”


To make the popcorn:


— Ingredients —

1 cup organic popcorn
2-3 tbsp coconut oil


— Directions —

In a large and sturdy pot, heat 2-3 tablespoons of coconut oil over medium-high heat. Add a few kernels to the oil. The kernels will start sizzling and once one of them pops, it’s time to add all of the kernels for popping. Add 1 cup of popcorn to the oil and shake the pot up a bit to evenly distribute oil over the kernels. Cover the pot with the lid and then crank the heat up almost as high as it will go (but not all the way). Pretty soon, you will start to hear steady popping. Let the corn pop steadily, and fill the pot. When you start to hear the popping slow down, it’s time to remove the popcorn from heat. I like to immediately (and carefully) empty the pot of popcorn into a large brown paper bag to keep it fresh. Add sea salt to taste, shake up the bag, and set aside.


Dark Chocolate Rosewater Pistachio Popcorn Bark


— Ingredients —

1/2 cup dark chocolate chips (85% cacao content or higher)
2 tbsp coconut oil
2 cups popcorn
1/4 cup chopped pistachios
1/4 tsp rosewater


— Directions —


Melt together chocolate chips and coconut oil in either the microwave for 1-2 minutes or in a pan over low heat. Once your chocolate concoction is melted, stir in rosewater and pour the mixture over your popcorn on a parchment-lined plate. Add chopped pistachios and, if you want, edible rose petals. Pop it into the freezer for at least 15 minutes to allow chocolate to harden. Remove from the freezer, break into chunks, and enjoy.


Everything Bagel Popcorn


— Ingredients —

dried minced garlic
dried onion flakes
sesame seeds
poppy seeds
course salt


— Directions —


Add all of the ingredients to a bowl and mix together until ingredients are evenly distributed, then dust the mix over popcorn.


Cilantro Lime with Crushed Thai Chili


— Ingredients —

2 cups popcorn
1/4 cup fresh cilantro (chopped)
 juice of half a lime
1 tsp lime zest
1/4 tsp crushed thai chili (can sub with cayenne pepper or red pepper flakes)


— Directions —


Add all of the ingredients to a bowl and mix together until ingredients are evenly distributed.


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