Saturday, December 1, 2012

Stove Top Popcorn

·       2 tablespoons neutral oil, such as grapeseed, sunflower seed, peanut oil or refined canola oil
·       1/2 cup unpopped popcorn kernels

Preparation: Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.  Cover the pan and place it over medium high heat, shaking the pan occasionally until you begin to hear popping. When the corn begins to pop, lift it slightly from the heat and shake the pan continually, holding the lid in place, until the popping begins to slow, about 3 to 4 minutes. Remove the pan from the heat. Leave the lid on for 1 minute — some kernels will continue to pop. When the popping stops, pour the popcorn into a large bowl. Enjoy plain, or season as desired with olive oil, butter, salt, or spices.

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