Stove top popcorn
Saturday, December 29th, 2007
After discovering the joys of stove top popcorn there is no way I could ever go back to the microwave kind. It is so simple to make and all you need is a large pan, I use a 5.5 quart, kernels and oil.
Start with enough oil to cover the bottom of the pan and add 3 kernels. Don’t forget to cover the pan or you will have exploding popcorn and hot oil all over your kitchen.
These will pop when the oil is ready and you can add the remaining kernels and replace the lid. Generally a 1/3 cup of kernels works for a 5.5 quart pan, but a little experimentation and you will discover how much works for you.
As the kernels pop, continue to shake the pan to ensure all the loose kernels fall to the bottom and continue to heat. This keeps the kernels from sticking to the bottom and burning. Once the popping is finished, remove the pan from the heat and let is sit for a few seconds to make sure are no more last minute pop surprises, then pour into a bowl and sprinkle with salt. For the really daring who aren’t worried about artery clogging butter, add some melted butter or margarine to the top.
