Old Fashioned Popcorn

So I am a little slow learning this lesson.

In our efforts to "clean up" our eating, 

hubby asked me to try to avoid the microwave except for reheating leftovers,

so I decided to venture from my cozy realm of microwave popcorn on Saturday night.

I broke out the cast iron soup pot,

the coconut oil,

the pop corn kernels,

and some nutritional yeast flakes.

I googled what to do ...

and it was as easy as the websites said.

I burned the first batch slightly because I read that it would take 4 minutes.

On the second try, I just watched the popping and it was PERFECT.

I put 2 Tbsp of Coconut oil in the pan and heated the pan over medium high heat.

Then I added 3 kernels to the pan and covered the pot (I have a clear lid which was nice).

When the first kernel popped, I added 1/3 c of popcorn kernels.

I recovered and shook the pan slightly while it popped.

When the popping slowed to 5 sec or more.

I called it done. 

Wondering about the nutritional yeast flakes?

They add a cheesy flavor - but are non-dairy.

I was amazed that it took less time on the stove than microwave popcorn.

I had less unpopped kernels than in the microwave.

I did not have to add any butter or additional oil after cooking.

It also did not have "fly-aways" like air popped (though it does have the downfall of using oil).

Hubby really liked it.

... and I am hooked too!