This simple recipe shows you how to homemake your very own popcorn. It’s plain. It’s simple. And it’s ready to be dressed up with fun toppings, like grated parm, brown sesame & mustard or our macadamia butter-crunch.
Makes about 2 quarts of popcorn
3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
1/3 cup of popcorn kernels
2 Tbsp or more (to taste) of butter
Salt to taste
Heat the oil in a 3-quart saucepan on medium high heat.
Put 3 or 4 popcorn kernels into the oil and cover the pan.
When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release, which will make for crisper popcorn.
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop and nothing burns.