April 3, 2025 • 15 mins
Stovetop cannabis-infused popcorn just might revolutionize your snack game forever. This episode unveils the surprisingly simple method for creating perfectly popped kernels without specialized equipment, while maximizing the potency of your cannabis-infused fat.
Forget everything you thought you knew about popcorn preparation. Many of us grew up with air poppers or chemical-laden microwave bags, but the traditional pot method delivers superior results with minimal effort. The key revelation comes in the timing of when to add your infused ghee or butter - not during the popping process (which exposes cannabinoids to potentially degrading high heat), but drizzled over the freshly popped kernels. This approach preserves potency while allowing for precise, individualized dosing.
Ghee emerges as the hero ingredient in this technique, with its high smoke point preventing sogginess while delivering rich, buttery flavour. Just a half cup of unpopped kernels transforms into a generous eight cups of finished popcorn, perfect for solo enjoyment or sharing with friends at different tolerance levels. The method takes only about five minutes from start to finish, making it an ideal weeknight treat that combines nostalgic comfort with modern cannabis cuisine.
What edible creation should I explore next? Send your suggestions for sweet or savoury treats you'd love to see featured in upcoming episodes!
Visit the website for full show notes, free dosing calculator, recipes and more.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Welcome, friends, to episode 293.
Today we are exploring infusedpopcorn.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
I'm so glad you're here andwelcome, friends, to the podcast
(00:25):
that explores the intersectionof food culture and cannabis.
I'm helping cooks make greatedibles at home and I'm very
glad that you're here with metoday Because we are talking
about something that Iabsolutely adore but haven't
actually eaten in a while, andthat's popcorn.
But we'll get into that in aminute.
If you're just joining me forthe first time, I'm so glad that
(00:45):
you found me.
I would love to hear how youfound the show and if you've
been here for a while, I soappreciate those listeners who
have been following along forquite some time.
I mean, I've been doing thispodcast now for five and a half
years, so I've gone to know afew of you out there and I'm
able to connect with a number ofyou over at the Bite Me
Cannabis Club, and if you'recurious about that, you can
(01:06):
always head to joinbitemecom tolearn more.
Because I've changed somethings up a little bit.
I'll leave it at that, exceptlet me just say it has to do
with an unsubscription.
I wrestle with this quite a bit.
I'm doing a buy nothing yearand I don't know if I've
mentioned this on the show ornot.
Maybe I have.
If I have forgive me my memorymaybe too many edibles.
(01:28):
That could be what it is, andin large part it's not
necessarily because I feel likeI spend too much, but it's just
so easy to spend money on thingsthat I personally don't feel I
often really need, and a lot ofthe times we live in a culture
where the solution to all of ourproblems is going out and
buying something new and I justreally want to jump off of that
hamster wheel.
(01:49):
A big part of what I'm doing isalso canceling unnecessary
subscriptions, because it seemsto be death by a thousand
subscriptions these days.
I know the saying is death by athousand paper cuts, but now it
feels like subscriptions andsubscription models is sort of
the way that things are reallygoing.
I have so many subscriptions onmy personal side there's a
number also on the podcast sidesome of which I've been able to
(02:15):
cancel, others which I cannot,of course, because they're
necessary to run the show.
But on the personal side is abit of a different matter, like
do I really need to besubscribed to like three or four
different streaming servicesonline?
I'm sure we all feel that sameway.
I changed some things up withthe Bite Me Cannabis Club
because I just didn't want to beanother subscription.
Go check it out atjoinbitemecom Over the weekend
(02:37):
at the time of this recordingadmittedly I'm a little bit
behind we just had a huge icestorm here where I am and it's
been pretty brutal.
There's been people who've beenwithout power for three days.
Going on four days now thehydro trucks have been working
overtime.
I am very fortunate that I havenot lost power for longer than
(02:59):
a couple of hours during thisparticular time, but the photos
from it are pretty eerie.
There was so much ice buildupon all the trees.
The first night of the storm Ispent the entire night awake
because all I could hear was thecrash of tree branches falling
to the ground, and it was alsopartly the ice that was coming
off the trees when they fell.
But the ice was so heavy thatit just downed trees and huge
(03:23):
branches, and now the front lawnat my dad's house looks like a
wasteland of broken treebranches.
It was kind of scary, I have toadmit, when I was lying there
awake at night maybe a littlebit high as well, because I had,
you know, consumed my eveningedible and when I went to go to
sleep I thought, oh, you know,it's just another night.
(03:44):
And then I never actually didsleep.
I kept thinking is one of thesetree branches going to fall on
the house?
Is it going to come through awindow and kill me?
Some kind of final destinationshit?
I wasn't really sure, but itwas a pretty scary night and
then it lasted all through thenext day as well, and just the
carnage is really tragic,because there's certain trees on
(04:05):
this property that, I guess,brings some memories, if you
will.
There's an ironwood tree that mymom adored and she had planted
many years ago.
They used to have beautifulgardens here.
They've been mostly taken outover the years because they just
became too much for my parentsto handle as they got older.
They used to have beautifulgardens, even had one of those
(04:26):
garden tours come to their houseonce, like many moons ago, and
that was when the gardens weredefinitely at their peak.
This ironwood tree, my momadored it and it cracked.
I think the tree will survive,but the huge branch off the tree
that came up from the trunkcracked, branch off the tree
(04:47):
that came up from the trunkcracked, which is stunning in
and of itself because ironwood,unsurprisingly, is a very hard
wood.
So this was kind of shocking.
And then another tree that fell.
My dad had planted a willowtree at the one corner of the
property.
Must be 30 years ago, 35 yearsago, it's hard to say now.
I'd have to really sit andthink for a second because, god,
I'm getting old.
But that tree, the entire tree,fell, just cracked somewhere
(05:10):
along the trunk and fell over.
And that's kind of tragicbecause anytime, like my girls
would come out or my sister washere or people would come to
visit, photos often got takenunder that tree because it just
had a vibe and the light went ona beautiful summer day.
It was so lovely, it's such aspecial tree and that one's gone
(05:30):
completely as well.
So I'm very fortunate andgrateful, of course, that we
didn't have to go without power.
I'm not sure how my dad wouldhave handled it in his nineties.
I do know, actually, becausewhen the power did go out a
couple of times for an hour ortwo.
Of course, we weren't sure howlong the power would be out for,
and so his response was alwaysI'm just going to go to bed,
because even my father in his90s is now pretty reliant on
(05:55):
Having electricity.
Entertain yourself, I mean, hewatches a lot of YouTube and he
likes his satellite TV.
And fortunately nobody seemed toget hurt during this storm,
because in town I'm sort of onthe outskirts of town in town so
many trees were down, which, ofcourse, is why all the power, a
lot of the power lines, wereout.
Nobody got hurt, thankfully.
It's made me feel grateful forfriends and family, people
(06:17):
who've been reaching out andsaying hey, I have power if you
need to come out.
And you know, I had my kidshere as well because they needed
to charge phones and wanted ahot meal, which they didn't have
at their place because they hadno electricity.
It's just nice to see peoplecoming together and supporting
each other in a time of greatdifficulty, because the number
of downed trees was just wild.
That's created a lot ofproblems for a lot of people,
(06:38):
but thankfully nobody got hurt.
So that is the one good thing Iguess you can take away from
that and just that sort ofrenewed sense of community.
You never know when a freak icestorm is going to pop up and
create all kinds of problems forpeople.
Just be grateful for yourelectricity, for your trees that
aren't going to fall on yourhead, and thank your neighbor
(06:58):
next time you see them, just forbeing a good neighbor.
Hopefully you have goodneighbors.
So, anyway, this was sort of abit of a longer introduction
than I was intending.
One thing I wanted to ask youfolks listening what should I
make next?
Sweet Savory, what would youlove to see?
Send me your suggestions andI'll try them out.
(07:18):
What would you love to see?
Send me your suggestions andI'll try them out.
The reason I wanted to dopopcorn is because it's such a
great snack food and why notinfuse it?
I love popcorn.
I used to eat quite a bit, Ihave to admit, with my ex.
(07:39):
He was called the popcornmaster and I think it was really
just.
He had a really good ratio ofbutter to salt on his popcorn
and that was a snack that weenjoyed quite a bit.
I've been having a craving forpopcorn recently, so that's one
of the reasons why I wanted todo this one today because I was
doing the episodes on ghee and Iwas like what can I infuse
popcorn with?
I was trying to think of thingsthat I could use the infused
(07:59):
ghee for.
This will work with any infusedfat, pretty much what you need
for this particular recipe.
One of the reasons why I likedit so much is it is so easy, so
so easy.
You do not need a popcorn makerto make this.
So I used to have an air poppopper, which worked great.
(08:20):
I love air popped popcorn.
I am not a fan of microwavepopcorn.
I've eaten a lot of it in thepast but I really don't like it.
It's good but it has sort ofthat chemically taste of
whatever it is they put in thatbag and it's just not the same.
And I also find a lot of thekernels don't pop.
At the bottom of the bags youhave a lot of unpopped kernels
(08:42):
and they're often wrapped inplastic, so there's actually a
lot of waste with microwavepopcorn.
So for a few different reasonsI don't like it, but the big one
being is I'm not really.
I don't really like the flavorof microwave popcorn nearly as
much.
Even the ones that have arelike flavored.
They just can't really maskthat.
Whatever the fat is, whateverit is the chemically stuff that
(09:02):
they're using in the popcorn tomake it work.
But the good thing is, youdon't need an air popper to make
this, and it's actually morefun if you don't.
That's the other fun thing.
So for this recipe you're goingto need your popcorn kernels,
salt, fat and infused fat.
That's it, it's pretty easy anda pot.
So if you don't have an airpopper which I would suggest you
(09:27):
try without, because it's kindof fun to make it without the
air popper, and I don't have oneanymore anyway, so I made it in
a pot you can also apparentlydo it in a paper bag in the
microwave as well, but I wasjust like I didn't have any
paper bags to use, so I was likeI'm going to try it on the
stove.
I've never done it this waybefore.
So, yes, you're going to needyour popcorn kernels, salt, your
(09:50):
fat and your uninfused fat.
You don't necessarily need touse the infused fat for the
actual popping of the corn, andit also makes it easier to dose
and dose individually.
So that's another reason why Ilike to do it this way.
So, essentially, what you'regoing to do to make this popcorn
.
Are you ready for it?
Because it's fun and it's easyto make this popcorn.
(10:11):
Are you ready for it Becauseit's fun and it's easy?
And maybe I'm, maybe I'm behind, maybe people are like, yeah,
of course you can make popcornin a pot, but I've just never
really tried it before because Ialways had an air popper.
But sometimes I know there'sfolks out there listening that
don't necessarily have bigkitchens and I'm kind of in the
same spot.
I used to have a much biggerkitchen that had room for all
the stuff.
When I moved from that house Isold a bunch of things because
(10:33):
they just took up space, like avacuum sealer Kind of wish I
still had that.
Actually the dehydrator alsosometimes wish I still had that.
The air popper not necessarilymissing that now that I know I
can just do it in a pot on thestove.
You know I just don't have thespace for that kind of stuff
anymore and I know a lot of youalso probably don't have the
space for like a single useappliance, which is what an air
popper is.
You're going to need somepopcorn kernels.
(10:55):
I used a half cup because Ijust wanted to try it out.
And of course you can getcreative too.
You can use other toppingsbesides salt on your popcorn as
well.
I haven't really experimentedwith anything like that, but I
think I'm going to beexperimenting more because I
definitely see more popcorn inmy future.
So basically, over medium highheat you're going to take three
(11:17):
popcorn kernels and your gheeand you're going to add them to
your pot and your pot needs alid and you're going to put the
lid on it and you shake the pana few times and when the popcorn
kernels pop, that tells youthat there's enough moisture in
the kettle for the kernels to bepopping.
It's going to be hot enough.
So then you're going to add theremaining popcorn and you're
(11:39):
going to cover and reduce theheat to medium and shake the pan
with little breaks.
You don't have to do itconstantly like that.
If any of you know that oldschool Jiffy Pop, I remember
doing that a few times on thestove, which is interesting
because that's essentially likedoing it in a pot.
I felt like with the Jiffy Popyou had to constantly shake the
pan and this one, and when I didit this time you don't, but you
(12:02):
do shake it pretty regularlyand you'll hear it start popping
.
It actually didn't take thatlong a few minutes.
You just let it and then whenthe popping starts to slow down,
that's when you take it off theheat.
Then I took the popcorn and Iput it in a big bowl that I
could use to add my toppings,which in this particular case
was the infused ghee.
(12:22):
I was eating it all myself, asI often do with popcorn and salt
.
I just use salt.
But if you're adding any othertoppings, this is when you would
want to add them, and then youkind of mix it all up.
I just mix it up with my handbecause, let's be honest, I'm
going to be the one eating it.
Taste it, make sure it's gotenough salt and fat on it and
voila, you've got popcorn.
It was kind of fun to make it.
I have to say it was justalmost exciting.
(12:45):
Maybe that's really indicativeof where my life is at right now
, when popping popcorn on thestove.
I find exciting.
The reason you don't want tonecessarily use the infused ghee
in the pot is because you areheating it quite a bit.
You need not a lot of oil, butyou need enough oil to pop the
popcorn in and if you add theghee afterwards, because of
(13:07):
course, it's really nice to add,you know, the butter or
whatever fat you're using to abowl of hot popcorn.
It's going to melt nicely.
But then also, if you're addingor if you're serving this to
other people you're having amovie night or something like
that then you can easily justadd the appropriate amount of
ghee to get the potency thatyou're after.
You can then tailor it towhoever's going to be enjoying
(13:29):
this popcorn with you.
So that's another win as well,because you can have it in a
couple of different bowls.
And well, I don't need toexplain that to you.
And of course, if you want toget creative, you can add
whatever other seasonings.
And do bear in mind that, yes,I used ghee for this, but you
could use butter, you could useolive oil, duck fat.
I will probably be trying itwith a few different things,
(13:49):
because I've been experimentingwith some infusions lately which
I'm going to be reporting on inthe not too distant future.
So one of the great thingsabout using ghee for the cooking
fat is because it has thatreally high smoke point, so your
popcorn's not going to getsoggy.
Now I haven't tried it withthese other oils yet.
But that is a really good point, that when you're turning you
have to be careful becausebutter can burn and olive oil
(14:11):
has a smoke point, but it'sdefinitely not as high as ghee.
If you go back to that episodethat I did on the benefits of
using ghee for your edibles, wetalk about the high smoke point
in that episode and some of theother benefits to using ghee and
why it's so great for youredibles.
Bear that in mind as well, thatit can be handy just to have a
little ghee just so you can makeyour popcorn.
You could also probably infuseit afterwards with a different
(14:35):
butter if you wanted.
I'm not really sure you wouldnotice like if you used butter
instead of the ghee to top itafterwards, because that's what
you had on hand infused.
I mean, I don't know if that'sgoing to make that much of a
difference.
This is a nice little savorytreat, so savory snack that you
can make your own tailor to yourown preferences really easily.
I know I'm going to be enjoyinga lot more popcorn now that
(14:57):
I've made it, although it'sinteresting because I used a
half cup of popcorn and thatmade a pretty decent sized bowl
just for myself.
But I made a lot of popcorn andI forgot how filling popcorn
was.
I've been enjoying some showsin the evening.
I thought what a great snack.
But you could probably alsoexperiment with a quarter cup of
popcorn, and that might make apretty decent amount as well.
And did I eat it all when Imade it?
I sure did.
But that half cup of popcorn,for reference, filled an eight
(15:17):
cup measuring cup Cup of popcorn.
Obviously you're going to havetwo large bowls of popcorn, and
maybe that quarter cup is betterfor an individual serving,
depending on how hungry you are.
So if you have a chance to makethis popcorn, I really suggest
you try it out.
It's a lot of fun, even if youdon't end up infusing it, and it
didn't take that long to makeFive minutes, I think.
I think that's it for this week, my friends.
(15:37):
I do have some excitingepisodes coming up for you.
I have a couple of interviewsthat I've done recently that I'm
looking forward to releasingsoon.
So stay tuned for those.
And again, let me know whatshould I make next.
Send me your suggestions and Iwill do my best to try and
accommodate.
I'm your host, margaret, anduntil next week, my friends,
(15:58):
stay high.
Welcome, friends, to episode 293.
Today we are exploring infusedpopcorn.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
I'm so glad you're here andwelcome, friends, to the podcast
(00:25):
that explores the intersectionof food culture and cannabis.
I'm helping cooks make greatedibles at home and I'm very
glad that you're here with metoday Because we are talking
about something that Iabsolutely adore but haven't
actually eaten in a while, andthat's popcorn.
But we'll get into that in aminute.
If you're just joining me forthe first time, I'm so glad that
(00:45):
you found me.
I would love to hear how youfound the show and if you've
been here for a while, I soappreciate those listeners who
have been following along forquite some time.
I mean, I've been doing thispodcast now for five and a half
years, so I've gone to know afew of you out there and I'm
able to connect with a number ofyou over at the Bite Me
Cannabis Club, and if you'recurious about that, you can
(01:06):
always head to joinbitemecom tolearn more.
Because I've changed somethings up a little bit.
I'll leave it at that, exceptlet me just say it has to do
with an unsubscription.
I wrestle with this quite a bit.
I'm doing a buy nothing yearand I don't know if I've
mentioned this on the show ornot.
Maybe I have.
If I have forgive me my memorymaybe too many edibles.
(01:28):
That could be what it is, andin large part it's not
necessarily because I feel likeI spend too much, but it's just
so easy to spend money on thingsthat I personally don't feel I
often really need, and a lot ofthe times we live in a culture
where the solution to all of ourproblems is going out and
buying something new and I justreally want to jump off of that
hamster wheel.
(01:49):
A big part of what I'm doing isalso canceling unnecessary
subscriptions, because it seemsto be death by a thousand
subscriptions these days.
I know the saying is death by athousand paper cuts, but now it
feels like subscriptions andsubscription models is sort of
the way that things are reallygoing.
I have so many subscriptions onmy personal side there's a
number also on the podcast sidesome of which I've been able to
(02:15):
cancel, others which I cannot,of course, because they're
necessary to run the show.
But on the personal side is abit of a different matter, like
do I really need to besubscribed to like three or four
different streaming servicesonline?
I'm sure we all feel that sameway.
I changed some things up withthe Bite Me Cannabis Club
because I just didn't want to beanother subscription.
Go check it out atjoinbitemecom Over the weekend
(02:37):
at the time of this recordingadmittedly I'm a little bit
behind we just had a huge icestorm here where I am and it's
been pretty brutal.
There's been people who've beenwithout power for three days.
Going on four days now thehydro trucks have been working
overtime.
I am very fortunate that I havenot lost power for longer than
(02:59):
a couple of hours during thisparticular time, but the photos
from it are pretty eerie.
There was so much ice buildupon all the trees.
The first night of the storm Ispent the entire night awake
because all I could hear was thecrash of tree branches falling
to the ground, and it was alsopartly the ice that was coming
off the trees when they fell.
But the ice was so heavy thatit just downed trees and huge
(03:23):
branches, and now the front lawnat my dad's house looks like a
wasteland of broken treebranches.
It was kind of scary, I have toadmit, when I was lying there
awake at night maybe a littlebit high as well, because I had,
you know, consumed my eveningedible and when I went to go to
sleep I thought, oh, you know,it's just another night.
(03:44):
And then I never actually didsleep.
I kept thinking is one of thesetree branches going to fall on
the house?
Is it going to come through awindow and kill me?
Some kind of final destinationshit?
I wasn't really sure, but itwas a pretty scary night and
then it lasted all through thenext day as well, and just the
carnage is really tragic,because there's certain trees on
(04:05):
this property that, I guess,brings some memories, if you
will.
There's an ironwood tree that mymom adored and she had planted
many years ago.
They used to have beautifulgardens here.
They've been mostly taken outover the years because they just
became too much for my parentsto handle as they got older.
They used to have beautifulgardens, even had one of those
(04:26):
garden tours come to their houseonce, like many moons ago, and
that was when the gardens weredefinitely at their peak.
This ironwood tree, my momadored it and it cracked.
I think the tree will survive,but the huge branch off the tree
that came up from the trunkcracked, branch off the tree
(04:47):
that came up from the trunkcracked, which is stunning in
and of itself because ironwood,unsurprisingly, is a very hard
wood.
So this was kind of shocking.
And then another tree that fell.
My dad had planted a willowtree at the one corner of the
property.
Must be 30 years ago, 35 yearsago, it's hard to say now.
I'd have to really sit andthink for a second because, god,
I'm getting old.
But that tree, the entire tree,fell, just cracked somewhere
(05:10):
along the trunk and fell over.
And that's kind of tragicbecause anytime, like my girls
would come out or my sister washere or people would come to
visit, photos often got takenunder that tree because it just
had a vibe and the light went ona beautiful summer day.
It was so lovely, it's such aspecial tree and that one's gone
(05:30):
completely as well.
So I'm very fortunate andgrateful, of course, that we
didn't have to go without power.
I'm not sure how my dad wouldhave handled it in his nineties.
I do know, actually, becausewhen the power did go out a
couple of times for an hour ortwo.
Of course, we weren't sure howlong the power would be out for,
and so his response was alwaysI'm just going to go to bed,
because even my father in his90s is now pretty reliant on
(05:55):
Having electricity.
Entertain yourself, I mean, hewatches a lot of YouTube and he
likes his satellite TV.
And fortunately nobody seemed toget hurt during this storm,
because in town I'm sort of onthe outskirts of town in town so
many trees were down, which, ofcourse, is why all the power, a
lot of the power lines, wereout.
Nobody got hurt, thankfully.
It's made me feel grateful forfriends and family, people
(06:17):
who've been reaching out andsaying hey, I have power if you
need to come out.
And you know, I had my kidshere as well because they needed
to charge phones and wanted ahot meal, which they didn't have
at their place because they hadno electricity.
It's just nice to see peoplecoming together and supporting
each other in a time of greatdifficulty, because the number
of downed trees was just wild.
That's created a lot ofproblems for a lot of people,
(06:38):
but thankfully nobody got hurt.
So that is the one good thing Iguess you can take away from
that and just that sort ofrenewed sense of community.
You never know when a freak icestorm is going to pop up and
create all kinds of problems forpeople.
Just be grateful for yourelectricity, for your trees that
aren't going to fall on yourhead, and thank your neighbor
(06:58):
next time you see them, just forbeing a good neighbor.
Hopefully you have goodneighbors.
So, anyway, this was sort of abit of a longer introduction
than I was intending.
One thing I wanted to ask youfolks listening what should I
make next?
Sweet Savory, what would youlove to see?
Send me your suggestions andI'll try them out.
(07:18):
What would you love to see?
Send me your suggestions andI'll try them out.
The reason I wanted to dopopcorn is because it's such a
great snack food and why notinfuse it?
I love popcorn.
I used to eat quite a bit, Ihave to admit, with my ex.
(07:39):
He was called the popcornmaster and I think it was really
just.
He had a really good ratio ofbutter to salt on his popcorn
and that was a snack that weenjoyed quite a bit.
I've been having a craving forpopcorn recently, so that's one
of the reasons why I wanted todo this one today because I was
doing the episodes on ghee and Iwas like what can I infuse
popcorn with?
I was trying to think of thingsthat I could use the infused
(07:59):
ghee for.
This will work with any infusedfat, pretty much what you need
for this particular recipe.
One of the reasons why I likedit so much is it is so easy, so
so easy.
You do not need a popcorn makerto make this.
So I used to have an air poppopper, which worked great.
(08:20):
I love air popped popcorn.
I am not a fan of microwavepopcorn.
I've eaten a lot of it in thepast but I really don't like it.
It's good but it has sort ofthat chemically taste of
whatever it is they put in thatbag and it's just not the same.
And I also find a lot of thekernels don't pop.
At the bottom of the bags youhave a lot of unpopped kernels
(08:42):
and they're often wrapped inplastic, so there's actually a
lot of waste with microwavepopcorn.
So for a few different reasonsI don't like it, but the big one
being is I'm not really.
I don't really like the flavorof microwave popcorn nearly as
much.
Even the ones that have arelike flavored.
They just can't really maskthat.
Whatever the fat is, whateverit is the chemically stuff that
(09:02):
they're using in the popcorn tomake it work.
But the good thing is, youdon't need an air popper to make
this, and it's actually morefun if you don't.
That's the other fun thing.
So for this recipe you're goingto need your popcorn kernels,
salt, fat and infused fat.
That's it, it's pretty easy anda pot.
So if you don't have an airpopper which I would suggest you
(09:27):
try without, because it's kindof fun to make it without the
air popper, and I don't have oneanymore anyway, so I made it in
a pot you can also apparentlydo it in a paper bag in the
microwave as well, but I wasjust like I didn't have any
paper bags to use, so I was likeI'm going to try it on the
stove.
I've never done it this waybefore.
So, yes, you're going to needyour popcorn kernels, salt, your
(09:50):
fat and your uninfused fat.
You don't necessarily need touse the infused fat for the
actual popping of the corn, andit also makes it easier to dose
and dose individually.
So that's another reason why Ilike to do it this way.
So, essentially, what you'regoing to do to make this popcorn
.
Are you ready for it?
Because it's fun and it's easyto make this popcorn.
(10:11):
Are you ready for it Becauseit's fun and it's easy?
And maybe I'm, maybe I'm behind, maybe people are like, yeah,
of course you can make popcornin a pot, but I've just never
really tried it before because Ialways had an air popper.
But sometimes I know there'sfolks out there listening that
don't necessarily have bigkitchens and I'm kind of in the
same spot.
I used to have a much biggerkitchen that had room for all
the stuff.
When I moved from that house Isold a bunch of things because
(10:33):
they just took up space, like avacuum sealer Kind of wish I
still had that.
Actually the dehydrator alsosometimes wish I still had that.
The air popper not necessarilymissing that now that I know I
can just do it in a pot on thestove.
You know I just don't have thespace for that kind of stuff
anymore and I know a lot of youalso probably don't have the
space for like a single useappliance, which is what an air
popper is.
You're going to need somepopcorn kernels.
(10:55):
I used a half cup because Ijust wanted to try it out.
And of course you can getcreative too.
You can use other toppingsbesides salt on your popcorn as
well.
I haven't really experimentedwith anything like that, but I
think I'm going to beexperimenting more because I
definitely see more popcorn inmy future.
So basically, over medium highheat you're going to take three
(11:17):
popcorn kernels and your gheeand you're going to add them to
your pot and your pot needs alid and you're going to put the
lid on it and you shake the pana few times and when the popcorn
kernels pop, that tells youthat there's enough moisture in
the kettle for the kernels to bepopping.
It's going to be hot enough.
So then you're going to add theremaining popcorn and you're
(11:39):
going to cover and reduce theheat to medium and shake the pan
with little breaks.
You don't have to do itconstantly like that.
If any of you know that oldschool Jiffy Pop, I remember
doing that a few times on thestove, which is interesting
because that's essentially likedoing it in a pot.
I felt like with the Jiffy Popyou had to constantly shake the
pan and this one, and when I didit this time you don't, but you
(12:02):
do shake it pretty regularlyand you'll hear it start popping
.
It actually didn't take thatlong a few minutes.
You just let it and then whenthe popping starts to slow down,
that's when you take it off theheat.
Then I took the popcorn and Iput it in a big bowl that I
could use to add my toppings,which in this particular case
was the infused ghee.
(12:22):
I was eating it all myself, asI often do with popcorn and salt
.
I just use salt.
But if you're adding any othertoppings, this is when you would
want to add them, and then youkind of mix it all up.
I just mix it up with my handbecause, let's be honest, I'm
going to be the one eating it.
Taste it, make sure it's gotenough salt and fat on it and
voila, you've got popcorn.
It was kind of fun to make it.
I have to say it was justalmost exciting.
(12:45):
Maybe that's really indicativeof where my life is at right now
, when popping popcorn on thestove.
I find exciting.
The reason you don't want tonecessarily use the infused ghee
in the pot is because you areheating it quite a bit.
You need not a lot of oil, butyou need enough oil to pop the
popcorn in and if you add theghee afterwards, because of
(13:07):
course, it's really nice to add,you know, the butter or
whatever fat you're using to abowl of hot popcorn.
It's going to melt nicely.
But then also, if you're addingor if you're serving this to
other people you're having amovie night or something like
that then you can easily justadd the appropriate amount of
ghee to get the potency thatyou're after.
You can then tailor it towhoever's going to be enjoying
(13:29):
this popcorn with you.
So that's another win as well,because you can have it in a
couple of different bowls.
And well, I don't need toexplain that to you.
And of course, if you want toget creative, you can add
whatever other seasonings.
And do bear in mind that, yes,I used ghee for this, but you
could use butter, you could useolive oil, duck fat.
I will probably be trying itwith a few different things,
(13:49):
because I've been experimentingwith some infusions lately which
I'm going to be reporting on inthe not too distant future.
So one of the great thingsabout using ghee for the cooking
fat is because it has thatreally high smoke point, so your
popcorn's not going to getsoggy.
Now I haven't tried it withthese other oils yet.
But that is a really good point, that when you're turning you
have to be careful becausebutter can burn and olive oil
(14:11):
has a smoke point, but it'sdefinitely not as high as ghee.
If you go back to that episodethat I did on the benefits of
using ghee for your edibles, wetalk about the high smoke point
in that episode and some of theother benefits to using ghee and
why it's so great for youredibles.
Bear that in mind as well, thatit can be handy just to have a
little ghee just so you can makeyour popcorn.
You could also probably infuseit afterwards with a different
(14:35):
butter if you wanted.
I'm not really sure you wouldnotice like if you used butter
instead of the ghee to top itafterwards, because that's what
you had on hand infused.
I mean, I don't know if that'sgoing to make that much of a
difference.
This is a nice little savorytreat, so savory snack that you
can make your own tailor to yourown preferences really easily.
I know I'm going to be enjoyinga lot more popcorn now that
(14:57):
I've made it, although it'sinteresting because I used a
half cup of popcorn and thatmade a pretty decent sized bowl
just for myself.
But I made a lot of popcorn andI forgot how filling popcorn
was.
I've been enjoying some showsin the evening.
I thought what a great snack.
But you could probably alsoexperiment with a quarter cup of
popcorn, and that might make apretty decent amount as well.
And did I eat it all when Imade it?
I sure did.
But that half cup of popcorn,for reference, filled an eight
(15:17):
cup measuring cup Cup of popcorn.
Obviously you're going to havetwo large bowls of popcorn, and
maybe that quarter cup is betterfor an individual serving,
depending on how hungry you are.
So if you have a chance to makethis popcorn, I really suggest
you try it out.
It's a lot of fun, even if youdon't end up infusing it, and it
didn't take that long to makeFive minutes, I think.
I think that's it for this week, my friends.
(15:37):
I do have some excitingepisodes coming up for you.
I have a couple of interviewsthat I've done recently that I'm
looking forward to releasingsoon.
So stay tuned for those.
And again, let me know whatshould I make next.
Send me your suggestions and Iwill do my best to try and
accommodate.
I'm your host, margaret, anduntil next week, my friends,
(15:58):
stay high.
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