Monday, February 12, 2007

Stovetop Popcorn

Nothing beats this quick, healthy and cheap snack. Totally fresh-- no nasty chemicals!

Serves 2
5 minutes
-large pot with lid
-small sheet of aluminum foil
Quick and simple

1 to 2 tbsp. corn oil
1/8 to 1/4 c. yellow or white popcorn (white popcorn pops smaller and has a tender texture; yellow is more common)
melted butter (and/or Parmesan cheese)

1. Locate pot lid and cover 'bottom' (inside) with a small sheet of Al foil. I've found this greatly simplifies clean-up, since the oil splatters all over the foil and not onto the actual lid.
2. Check that pot is free of water, then add oil and heat up over medium-high heat, uncovered. It shouldn't take too long for the oil to be hot enough.. maybe about 1 minute. Make sure oil does not start to smoke.
3. Toss in three kernels (COUNT them), cover with lid+foil and wait for them to pop. When all three are popped, pour in the remaining popcorn. You will find this actually makes alot of popcorn-- make sure this amount does not totally cover the bottom of your pot, or else you will have it overflowing!
4. Cover quickly, but not forcefully (you want some steam to escape), and gently shuffle the pot back and forth while still over the med-high heat. When pops are more than 4 seconds apart, turn off heat and remove pot from burner.
5. Wait for all pops to stop, then remove lid, discard foil, and sprinkle fresh popcorn with salt. Drizzle with melted butter, or season with Parmesan cheese, if desired.

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