Before microwaves and hot-air poppers, popcorn was made over the stove top in a large pan or pot. While the process involves hot oil, making homemade popcorn is still easy to do and far cheaper than throwing a processed bag into the microwave. Best of all, making your own popcorn allows you to control how much butter, salt or other toppings you put on top, allowing you to make the perfect bowl of popcorn for your family movie night.
3 quart pan or pot with fitted lid
Large popcorn bowl
4 tablespoons of cooking oil (vegetable oil works great)
1/2 c. popcorn kernels
1/4 c. real butter (optional)
Salt, to taste
Pour the oil into the pan, making sure the entire bottom is evenly coated. Add another tablespoon of oil, if necessary.
Heat the pan over medium heat. Drop in two or three kernels of corn to test the temperature. When the kernels pop, the oil is not enough.
Slide the pan over the heat back and forth to keep the popcorn kernels from burning. Do not remove the lid of the pan while the popcorn is popping. Continue to slide the pan during cooking.
Listen to the amount of popping. When the popping slow to about two seconds between pops, remove the pan from the heat.
Pour the popped corn immediately into the large popcorn bowl. Season with real melted butter and salt to taste, or any other toppings. The popcorn can also be used for making popcorn balls. Makes 16 cups of popped corn.
Tips & Warnings:
* The butter melts best at 50% power if warmed in the microwave
* Do not remove the lid while popping your popcorn
* Do not look directly into the pan; splattering oil and steam may burn you