I’m not a wine or cheese connoisseur. I’m a popcorn connoisseur. I can’t think of a single form of popcorn that I don’t absolutely adore. But before anyone can master any elaborate popcorn recipes, they have to be able to pop their own corn at home!
I love some yummy popcorn after dinner or as a midday snack. So here’s what you need to make popcorn perfection:
1/2 cup popcorn kernels
About 1/3 cup canola oil
Combine the popcorn and canola oil in the bottom of a large pot. Swirl around until all the kernels are coated lightly with oil (note that the seeds should be in a single layer–if it’s stacked, you’ve got too much popcorn in your pot!).
Turn the stove on to medium. Shake the pot a occasionally to brown the seeds evenly. When the kernels start popping, turn the heat up to high and shake the pot back and forth more frequently.
Once the popcorn stops hitting the lid (the “pinging” sound of the seeds shooting up to the lid will stop–when the pot is about half full of popped popcorn), remove the lid to allow the steam to escape.
Continue shaking the pot until there is a two second delay in popping kernels. Dump immediately into a bowl, salt lightly and enjoy!