Sweet Zen Popcorn
- 3 tablespoons coconut oil
- 1/2 cup popcorn kernels
- 2 Tazo Zen tea bags (or your favorite green tea or matcha blend)
- 2 – 3 teaspoons coconut or organic pure cane sugar
Cut open the tea bags, place tea in a mortar or small bowl along with the sugar, grind to a fine grind. You can also use a small blender/ coffee grinder for the job. Set aside.
Stock pot: In a large stock pot, heat oil over medium high to high heat (for me my gas stove was set between 4 & 5…adjust as necessary. I went through two batches with not so good results, a little lower heat worked best for me). Once the oil has melted, add popcorn kernels, swirl the pot to coat the kernels. Cover, shake every 10 seconds or so to move the kernels around. You want to move them around so they don’t burn on the bottom. You should here continual popping about 3 minutes in, at this time you can stop shaking, listen for the slowdown of popping. Turn heat off, uncover, add seasoning, cover and carefully shake the pot every which way to coat your popcorn. Lift lid, if you have a lot of seasoning on the lid and sides of the pot, use a flat edge spatula to scrap it off and mix it in.
Popcorn maker: Add popcorn, cook as directed and move to a large bowl. In a small bowl, melt coconut oil. Once popcorn is done, drizzle with oil and top with seasoning, toss to coat well.
Serve warm or at room temperature. Makes about 12 to 14 cups.
Using the oil in the stock pot will not make the popcorn oily at all. Using the oil with the popcorn maker method may leave an oily residue on your popcorn and fingers.
You may like to add a pinch of mineral salt. FYI, too much will ruin the flavor combination which is why I left it out. I learned from experience and much prefer the soft subtle of the sweet with the flavors in the Zen tea. Add salt to your discretion.