Perfect Popcorn

Popcorn the old-fashioned way

Hey, gotta try to pop that organic open-pollinated popcorn we got today in our boxes! It is fun to sit down with a hot bowl of popcorn on a long winter’s night, under a soft
cozy blanket in front of the fireplace, or in my case, the TV….Check out
this recipe:

 

 

PERFECT POPCORN
Roll the cob firmly back and forth across the kitchen counter to loosen kernels. Remove kernels from the cob with thumb.

3 Tbsp olive, canola, peanut or grape seed oil (high smoke point oil)
1/3 cup of high quality popcorn kernels
1 3-quart covered heavy-bottomed saucepan
2 Tbsp or more (to taste) of olive oil or butter
Salt to taste

Heat the oil in a 3-quart saucepan on medium high heat.
Put 3 or 4 popcorn kernels into the oil and cover the pan.
When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 10 seconds. This method first heats the oil to the right temperature, then waiting 10 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner every 10 seconds. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop (I counted 4 un-popped kernels in my last batch), and nothing burns.
If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan, or drizzle olive oil over the popped corn.
Salt to taste.
Makes 2 quarts, a nice amount for two people, or for one hungry one.
Additional tips: If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.
Fun toppings for the popcorn – Spanish smoked paprika, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

Hot Air Popcorn Poppers are nice to use as well, not sure if the open-pollinated popcorn will do well here, but it is worth a try.

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