Ciao from Italy!

I may still be in Italy but this post is all about an all American dessert, popcorn! When I was a kid we made popcorn on the stove top, in a pot, shaking the handle as fast as our little arms could. We never measured the ingredients and sometimes if we added too much corn the lid would be lifted by the expanding corn. It was so much fun to hear the popping and shake the pan.

Then “Jiffy Pop” came along. It was terrible. It almost always burned and tasted like chemicals, but the advertising worked anyway! We all wanted to see that foil pouch grow and grow and then tear into it without needing a bowl. Heaven forbid we wash a dish.

But things went from bad to worse. Microwave popcorn was introduced. The bag itself is toxic, the oils are rancid manmade fats, and the ‘butter’ isn’t butter at all! To read more check out “Why Microwave Popcorn is a Health Nightmare” from FoodBabe.

It’s time to take back the popcorn people! For good old fashioned stovetop buttered popcorn all you need are three really healthy ingredients and a big pot. (affiliate link)

Popcorn! All kinds of popcorn!

The Recipe: Traditional Stovetop Buttered Popcorn

You will need: Coconut Oila big pot, popcorn kernels (preferably NON GMO like these), good sea salt (I like Maldons) Affiliate links.



Popcorn! All kinds of popcorn!

Traditional  popcorn is great…but of course if you wanna be all fancy, you can make this!

Chocolate Macadamia Nut Popcorn

You will need traditional popcorn (recipe above) and a rimmed cookie sheet.

Chocolate Macadamia Nut Popcorn
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

Kick your traditional stovetop popcorn up a notch!

Course: Snack
Cuisine: American
Keyword: easy dessert recipe, easy snack recipe, party recipe
Servings: 4 servings
Author: Linda Spiker
  • Traditional popcorn recipe above, use enough to fill one cookie sheet
  • 4-6 oz dark chocolate depending on taste (I use 70 % cacao from Ghiradelli), melted
  • 1 tsp coconut oil
  • 1/2 cup coarsely chopped macadamia nuts
  1. Follow directions above for traditional popcorn. Placed buttered salted popcorn on a rimmed cookie sheet covered with wax paper (you may have extra popcorn). Place macadamia nuts on cookie sheet with popcorn. Set aside. Place dark chocolate and coconut oil in in a double boiler and melt till smooth, stirring frequently. (If you don't have a double boiler make your own by placing 1 inch water in a small pot and placing a glass bowl on pot. Place chocolate in bowl) Use a spoon to drizzle chocolate over popcorn and macadamia nuts. Place in the fridge till chocolate sets. Serve. The chocolate will melt in warm little hands so make sure the kids aren't near anything you don't want chocolate on


Popcorn! All kinds of popcorn!

Popcorn! All kinds of popcorn!

Popcorn! All kinds of popcorn!

Savory Popcorn Recipes:

Vegan Bacon Cheddar Popcorn recipe from “How to Do Just About Anything”
Truffle Butter, Parmesan and Thyme Popcorn from Gourmande in the Kitchen

Sweet Popcorn Recipes:

Stovetop Kettle Corn from Red and Honey
Maple Caramel Corn from The Skinny Pear
Honey and Coconut Popcorn from Raia’s Recipes
Sweet and Salty Popcorn from The Keeper of The Kitchen
Sea Salted Caramel Corn with Chocolate Drizzle from Real Food Girl Unmodified

Spicy Popcorn Recipes:

Garlic Bread Popcorn from Completely Nourished Community
Chai Spiced Popcorn from Candida Free Candee


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