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Popcorn (stovetop method)
Jonathan.CDN
As a person that makes kidney stones, I follow a low sodium, low added sugar and low oxalate diet to avoid making them. I also try to minimize saturated fat and added trans fat. The recipes that I make and share will fit these criteria. Because many commercial products are high in added sugar and sodium and often contain foods that are high in oxalate, it's pretty hard to find snacks that fit my diet goals. So I've developed copycat recipes for snacks and other foods I like that had been off limits. I hope you'll find my tried and true recipes as enjoyable as I do.
Makes about 12 cups popped. Only 3.5mg oxalate per 3 cups. You don't need to eat it all at once. Popcorn stays fresh for a while in a bag on the counter but I keep my leftovers in the freezer. It will stay fresh for weeks and no, it doesn't get soggy.

Servings: 12 cups

Servings: 12 cups
Ingredients
Steps
  1. subheading: The method:
  2. - Measure ½ cup (84g kernels). No need to buy expensive name brand. Inexpensive store brand works just fine.
  3. - Heat 2 TBSP canola or avocado oil in a big pot (big enough for 12 cups of popcorn). You should use an oil with a high smoking point. Olive oil has a lower smoking point and may burn.
  4. - Put 3 kernels of popcorn in the oil and put the lid on the pot.
  5. - Heat the oil on medium high.
  6. - When all 3 kernels pop, add the ½ cup of kernels.
  7. - IMMEDIATELY **REMOVE** THE POT FROM THE HEAT. This is the secret!
  8. - Wait a full 70 seconds. This heats the kernels so they will be ready to pop quickly without getting burned.
  9. - Put the pot back on the medium high heat.
  10. - When it starts to pop (about a minute later) tilt the lid to allow the steam to escape so the popcorn doesn't get soggy. No need to shake the pot while popping.
  11. - It will pop quickly, in about another minute. When popping stops, turn off the heat and remove the lid to allow more steam to escape.
  12. - Tastes good plain, but if you want to season it with a powder or dry spices, I've found if you put a bit of popcorn in a bowl and spray a small amount of cooking spray, add the powder and shake, the seasoning will stick to the popcorn. Repeat with another layer if needed.
 

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