The "super food" ingredients (see my Note at the end of the Introduction) in this recipe are:
Red palm oilthat contains the highest amounts of vitamins A and E of any plant-based oil
Flaxseedsthat are full of omega 3 fatty acids, as well as lignans and fiber
The flaxseed (toasted) boots the popcorn with amazing aroma and beneficial nutrients. The red palm oil gives the popcorn golden color and loads it with vitamins. If you couldn't find them in your local store, you can find red palm oil and flaxseed online.
The popping method in this recipe is based on this lady's Perfect Popcorn which claims that the method not only pops almost every kernel, it also prevents the kernels from burning. I'm happy with the method. So let's get popping:
3 Tbsp coconut oil (any high smoke point oil)
1/3 cup of organic yellow popcorn kernels
2 tsp red palm oil
1 1/2 Tbsp toasted flaxseed, ground
¼ tsp sea salt
1 3-quart covered saucepan
Note: By "superfood", I mean the ingredients contains good amount of one or more chemicals that are essential to human nutrition or beneficial for maintaining good health. By no means, one bite of such "superfood" will cure any diseases. I also believe consuming too much of anything good isn't good, moderation is key. With that said, let's get popping again.
Step 1: Prepare the Flaxseeds
To toast flaxseeds:
Preheat a nonstick skillet to low-medium hot
Place flaxseeds in one single layer
Constantly stir to achieve even result and prevent burning
Toast until the color darkens and the seeds taste cooked
Remove the seeds from heat, set aside to cool. Store the extra seeds in an airtight container away from light and heat. (More recipes using flaxseed are coming or keep making this popcorn!)
Place 1 1/2 Tbsp toasted flaxseeds and the 1/4 tsp sea salt in a mortar and ground, set it aside for use.
Step 2: Prepare the Red Palm Oil
Place the cup over hot water or steam to melt the oil
Set it aside for use
Step 3: Pop the Corns
2. Put 3 or 4 popcorn kernels into the oil and cover the pan.
3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
5. Top the flaxseed and salt ground and toss to distribute evenly.
6. Drizzle the red palm oil and toss to coat evenly.
Step 4: Enjoy!
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