As silly as it may sound, there are only a few things worse that eating popcorn that is not fluffy enough, or not salty enough, or not buttery enough, or God forbid, is burnt. I love it for the healthy snack that it is. It’s replaced potato chips as my favorite thing to crunch on. Being a whole grain that is high in fiber, you’re not just eating empty calories, you’re eating useful calories. Mmmmmm! Here is how you can make the perfect popcorn, without the aid of a popper or a microwave.
- Take a pot that is quite deep, one of those 10 inch deep things. Cover the bottom with a bit oil (about 2 ounces), either vegetable oil, olive oil, or even popcorn oil (haven’t tried the last one though, so can’t vouch for taste).
- Place a few popcorn kernels in the pot (about 7), and turn the heat up high, covering the pot.
- When you hear all the kernels pop, you know your oil is hot enough. (Do not ever uncover the pot before all kernels are popped, count the pops to make sure they are alllll done. Oil will splatter in your face otherwise!) Spoon out the popped corn, and add in about 5 ounces of kernels. Give the pot a quick shake over the heat to make sure all the kernels are soaked in the oil.
- While the popping is underway, melt 2 ounces of butter (or margarine, I guess), measure out 2 teaspoons of sugar, and add 1/2 teaspoon of salt to the sugar, mixing well.
- The popping will begin slowly, reach a popping frenzy, and then will slow down. When you don’t hear a pop for about 5 seconds, it’s all done. Remove from heat promptly, and pour into a big dish.
- Drizzle the butter over the popcorn a little at a time, and mix the popcorn with a large spoon. When popcorn is well buttered, add the salt/sugar mixture, mix well again, and then eat!
We’ve gone through almost half of a 50 pound bag in about 2.5 months, so that tells you how much our family loves to pop.