Fuel for tree trimming this weekend!


recipe courtesy of simplyrecipes.com


3 Tbsp oil of your choice (ex. olive, coconut, peanut, grapeseed)

1/3 cup of organic popcorn kernels

1 3-quart covered saucepan

Butter to taste


Heat the oil in a 3-quart saucepan on medium high heat. Add salt.

Put 3 or 4 popcorn kernels into the oil and cover the pan.

When the kernels pop, add the remainder of the popcorn kernels in an even layer. Cover and remove from heat for 30 seconds.  This method heats the oil to the correct temperature and by waiting 30 seconds, brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat.  Once the popping starts, move the pan back and forth over the burner keeping the lid slightly ajar to release the steam. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

Yield: 2 quarts

for Buttered Popcorn

Melt the butter in the now empty, but hot pan.

for Seasoned Popcorn

Sprinkle with parmesan cheese, nutritional yeast, tabasco sauce, curry powder, ground cumin . . . it’s your choice!

for Caramel Popcorn

recipe courtesy of allrecipes.com


1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

5 quarts popped popcorn


Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.

In a medium saucepan over medium heat, melt butter. Stir in the brown sugar, corn syrup and salt. Bring it to a boil, stirring constantly and then boil without stirring for 4 minutes. Remove from heat and stir in the baking soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

Eat it this way

or bake it.

Place the mixture in two large shallow baking dishes and bake in the preheated oven for 1 hour. Stir every 15 minutes.

Remove from oven and allow it to cool before breaking it into pieces.