WanderWanderWander

Why eat popcorn any other way?

My father swears by his fat free air popper. Others go the "easy" route for microwave bags. I used to smother it in melted butter. But no more.


Pour safflower or corn oil in the bottom of a large pan.
Put (preferrably) organic popcorn kernels in a thick layer, making sure the oil reaches every kernel.
Turn on the burner to medium high.
Place the lid on, leaving it a crack open.
When the first one or two kernels pop, be ready to shake the pan.
Wear oven mitts.
As it heats up, hold the lid a third open as you shake the unpopped kernels to the bottom.
After the popcorn is all popped and before you smell scorching, take it off the burner.
Add extra virgin, cold pressed olive oil liberally.
Add salt.
Still wearing the oven mitts, close the lid and shake the pan vigorously.
Add more oil and salt to taste.

The advantage of the olive oil, besides being a "good" oil, is that the next day, when you want to eat the leftovers, it hasn't hardened onto the delicate kernels. It tastes almost as fresh as when hot. And the taste is addictive.

Enjoy!