Recipe
The Perfect Popcorn
[No. Seriously.]
1/2 cup unpopped popcorn kernels [Yes, they are still sold.]
1 TBS vegetable oil
1 TBS real butter
Sea Salt to taste
Heat up the oil on medium high heat in a large pot, making sure you have a lid nearby that fits. As the oil is heating, place the kernels in the pot as well. Shake them around so that they cover the bottom of the pan in a single layer. Grind some sea salt on top of the kernels at this point, before they are popped.
As the kernels just begin to pop, place the butter in the pot as well. Turn the heat down a notch. This is very important, since the scorching time of butter is the same as the popping time of popcorn. The popping will slow a bit, but it'll pick back up shortly.
Shake the pot regularly, making sure the butter gets all over the kernels and that the salt is distributed. Shaking also helps reduce the chance of scorching the popcorn on the bottom.
When the pops slow to 1-2 per second, turn off the heat and remove the pot from the stove. Pour your fresh popcorn into a bowl, once again grinding a small amount of sea salt over the kernels.
The important parts:
The real butter and learning how to -not- scorch it as you pop the popcorn.
The sea salt. No really. The difference is -very- noticeable. Very.
If you replace these two things, your popcorn may still be good, but it won't be as amazing as this recipe allows for. You'd be surprised.
[No. Seriously.]
1/2 cup unpopped popcorn kernels [Yes, they are still sold.]
1 TBS vegetable oil
1 TBS real butter
Sea Salt to taste
Heat up the oil on medium high heat in a large pot, making sure you have a lid nearby that fits. As the oil is heating, place the kernels in the pot as well. Shake them around so that they cover the bottom of the pan in a single layer. Grind some sea salt on top of the kernels at this point, before they are popped.
As the kernels just begin to pop, place the butter in the pot as well. Turn the heat down a notch. This is very important, since the scorching time of butter is the same as the popping time of popcorn. The popping will slow a bit, but it'll pick back up shortly.
Shake the pot regularly, making sure the butter gets all over the kernels and that the salt is distributed. Shaking also helps reduce the chance of scorching the popcorn on the bottom.
When the pops slow to 1-2 per second, turn off the heat and remove the pot from the stove. Pour your fresh popcorn into a bowl, once again grinding a small amount of sea salt over the kernels.
The important parts:
The real butter and learning how to -not- scorch it as you pop the popcorn.
The sea salt. No really. The difference is -very- noticeable. Very.
If you replace these two things, your popcorn may still be good, but it won't be as amazing as this recipe allows for. You'd be surprised.