Perfect homemade stovetop popcorn using lard or tallow

Looking for an easy all-natural snack your family will love? This perfect homemade stovetop popcorn popped in lard or beef tallow checks all the boxes. My recipe includes a secret ingredient that has made it our go-to treat multiple times each week.

We loved homemade popcorn as kids. My parents loved air-popped popcorn and they had a habit of putting my brother and I to bed, and then headed to the kitchen to pop popcorn. We would smell the delicious aroma and sneak down the stairs to beg for a bowl.

In college, I made microwave popcorn for popcorn night. In the last few years, we’ve learned more and more about the harmful effects of the chemicals in the microwave bags, not to mention the scary hard-to-pronounce ingredients themselves.

So we went back to basics, popping our treat on the stove top. We’ve been through all the different oils and learned that some options (canola oil, vegetable oil, grapeseed oil, etc.) can be very inflammatory. Coconut oil or extra-virgin olive oil are healthier oils, but for popcorn we need an option with a high smoke point. Avocado oil is an option – but the flavor of the popcorn isn’t great.

The kind of oil used for popping popcorn makes a HUGE difference in the flavor. A couple of years ago, we tried popping in lard (rendered pork fat) or tallow (rendered beef fat), and we’ve never looked back – it is literally the best popcorn I’ve ever eaten! This popcorn recipe is our go-to when we host friends, and it is always a big hit. And – for those on a medically restrictive diet – popcorn popped in lard or tallow is dairy free and gluten free (you won’t need any butter on this popcorn).

Where to source your lard or tallow

Animal fats are not hard to find if you know where to look.

• Your local butcher or health food store may carry lard or tallow.
• Most grocery stores stock an option or two; even Walmart has a grass-fed lard option available.
• Local farmers may sell lard or tallow, or they may sell the un-rendered fat. I render my own lard or tallow every few months, and it is surprisingly easy.

Tools for popping stove-top popcorn

• 5 quart or larger stock pot or dutch oven, with lid
  
• measuring cups and spoons

Ingredients

• 1 cup unpopped popcorn kernels (I buy organic popcorn from Azure Standard, or grow my own)
  
• 2 tsp salt – I prefer Redmond Real Salt, or another salt with no added ingredients
  
• 1/2 cup lard or tallow
  
• 1 tsp Pluck seasoning (optional) – we enjoy the flavor of the spicy or the garlic Pluck seasoning, and it is an easy way to incorporate organ meats into our diet

Simple steps for perfect homemade stovetop popcorn

In your stock pot, melt the lard on a medium heat or medium-high heat. Then add 2 or 3 kernels of popcorn. Wait til the first kernel pops, indicating your lard has reached a high enough temperature.

We have a stock pot we use just for popcorn. Since we make popcorn so often, we only wash the pot about once a week. Our lard is stable at room temperatures and has a long shelf life, but check the label if you purchase yours from the store.

Once the initial kernels have popped, pour in the remaining popcorn kernels. Cover the pot, and gently move the pot to ensure the unpopped kernels are spread out evenly on the bottom of the pan.

Now wait and listen as the kernels pop. Eventually the sound of popping kernels will slow. When you only hear a kernel pop every few seconds, move the pot off the heat source, and turn your stove off.

Now is the time to add your salt and seasoning. Both will stick to the popcorn best if added while the popcorn is still hot. Using a teaspoon, add both the salt and the Pluck seasoning. Cover the pot. Holding the lid onto the top of the pot with towels or potholders, shake the pot gently to spread the salt and seasoning throughout.

Remove the lid and let the popped corn cool at least 15 minutes. Then pour into a large bowl and enjoy! This makes enough popcorn to serve our family of four.

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