Although microwave popcorn seems like the easiest and most logical choice for serving, popping your own on the stove top is simple to make, inexpensive, and delicious.
- 3 tablespoons oil (canola, peanut or grape seed preferred)
- Salt, to taste
- 1/3 cup high quality popcorn kernels
- OPTIONAL TOPPINGS
- 2+ tablespoons of butter
- Seasoning salts, spices, grated cheese, etc.
- Place the oil, salt (to taste) and 3 to 4 popcorn kernels in at least a 3-quart sized sauce pan. Cover and heat over medium-high heat.
- Once the kernels pop, add the rest of the 1/3 cup of popcorn kernels to the pan. Shake to allow the kernels to spread to an even layer. Cover and remove from the heat for 30 seconds. The heat will distribute evenly through the kernels, so once returned, they will pop about the same time.
- After counting 30 seconds, return the covered pan to the heat. The kernels should start popping within seconds. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Also allow the steam to vent by keeping the lid slightly ajar.
- Once the popping slows to several seconds between pops, turn off the heat and immediately pour the popcorn into a bowl.
- Salt, season and butter to taste.
- Serves 6 cups
For step-by-step instructions for this recipe and more, visit Seeded At The Table.