If you’re looking for easy, wholesome snack ideas, it doesn’t get any better than homemade popcorn. While microwave popcorn only takes minutes to “cook,” it doesn’t taste as good as the real thing and often contains ingredients that aren’t healthy for kids such as trans fats and preservatives. Homemade popcorn, on the other hand, is much cheaper and takes only to to three minutes longer to prepare! And kids adore the process of preparing it on the stove – they find it very exciting to hear the kernels popping and watch an adult furiously jiggle the pan.

Last time I made it for my nephews, it was around New Year's, so we busted out some sparkling cider, threw a rug on the floor and had a popcorn picnic while we watched a movie. I'm proud to say that it was the very first time that my super-picky 5-year-old nephew ever ate popcorn!

So, next time you’re looking for a snack - instead of pulling out the chips or packaged foods, pull out a bag of popcorn kernels. [Note: popcorn is a choking hazard so it’s not recommended for toddlers.]

JULIE’S HOMEMADE POPCORN

One of my chef friends drizzles truffle oil over popcorn for a decadent snack. You can add all kinds of ingredients and spices: nutritional yeast, parmesan, cinammon sugar, or chili powder. This recipe yields a pretty big batch because I like to eat it the next day or put it in snack bags to take to work.

1/4 cup vegetable oil (Don’t use olive oil - I’m into grapeseed lately)
3/4 - 1 cup popcorn kernels (Organic, if possible)
Kosher salt to taste (Kosher or sea salt always trump table salt)

1. In a Dutch oven (or 8 quart pan), heat oil on medium to high heat. When it starts to shimmer (after a few minutes), add a popcorn kernel.
2. When the oil starts to sizzle around the kernel, add the rest of the kernels. (I use a full cup in a Dutch oven which overflows a little when it’s fully popped.) Cover with tightly fitted lid.
3. Jiggle the pan just a little bit while the kernels start to heat up (you might need to use hot pads to hold the pan). When they all start to pop at once, jiggle the pan with more force so that the bottom pieces don’t burn.
4.  As soon as the popping sound starts to slow down, lower heat, jiggle for another minute or so and pull it off the heat. Salt and enjoy.

Preparation time: 8 minutes

Recipe by Julie Negrin and Laura Haleva Negrin © 2000

For more information on how chemicals in food can affect health, especially with regards to children, check out Robyn O’Brien’s new book, The Unhealthy Truth.

Julie Negrin is a Certified Nutritionist: www.julienegrin.com.