While this is heavier than most of our whole meals, I think the treat is worth the weight. Also, it is a space saving trail food that can be made in the morning at camp. Extra virgin coconut oil gives popcorn a great flavor. It is delicious by itself but adding a bit of butter makes it even better. Storing the butter covered in coconut oil keeps it fresh by preventing it from being exposed to air. I would only keep this unrefrigerated in mild temperatures for about a week. If it’s going to be very hot or you want to prepare this far in advance leave out the butter.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
- 1/4 cup popcorn
- 3 ounces extra virgin coconut oil or 2 ounces plus 1 tablespoon butter
- salt to taste
At home: Pack your popcorn in zipper bag. The oil and butter can be stored in any watertight container. I personally like to use breastmilk storage bags for my liquids. They are watertight, durable, lightweight, and affordable. At your campsite: pour the oil, or if it’s cold and the coconut oil is solidified, squeeze out the oil into your pot. Add the popcorn kernels and the put the lid on the pot. Put it over your heat source (it should be pretty hot), and wait to hear the kernels start popping. Once they do, periodically gently shake the pot to stir the contents. Once the popping slows, remove it from the heat, add salt, and enjoy.