Tuesday, November 23, 2010

Perfect Popcorn

I know this is kind of a random recipe to share on Thanksgiving week, when blogs are full of recipes for yummy sides, perfect turkeys, and scrumptious desserts.

But I see it this way. What did the Native Americans help the pilgrims grow? That's right, corn! So I think it's entirely appropriate to share my favorite popcorn recipe as a reminder of all we have to be thankful for.

I know...it's a stretch.

First of all, in answer to the question you all are asking...why don't I just use microwave popcorn? Well, I wish the reason was that I knew all along tha microwave popcorn isn't that good for you, that supposedly certain chemicals leach into the popcorn and that's just not good, but I only found that out after the real reason....our microwave is on the fritz. It's brand new and it stopped working and we've had repair men out from the company and now we're waiting on a replacement.

Popcorn is an essential part of our family movie nights so I had to get online and find a recipe for stovetop popcorn. (which is when I found out that perhaps not using microwave popcorn is a good thing!) After making it one time I decided that this is how we'll do it from here on out. It was soooo good, and I honestly don't think I will be able to appreciate the taste of microwave popcorn after having this kind.

So, because I care so much about my blog readers, all five of you, I am going to share my new love with you.

Perfect Popcorn Recipe
from Simply Recipes, modified
3 Tbsp canola oil (I experimented with adding less oil and it works fine, I usually use 2 Tbsp)
1/3 cup of high quality popcorn kernels
1 3-quart covered saucepan
Salt to taste

1 Heat the oil in a 3-quart saucepan on medium high heat.

2 Put 3 or 4 popcorn kernels into the oil and cover the pan.

3 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 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 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.

4 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. 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 unpopped kernels in my last batch), and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

6 Salt to taste.

I usually make mine with just salt, but the kids like having a little butter. I'm sure you could try all sorts of fun toppings if you wanted. Let me know if you get around to trying it and what you thought of it! I'm home with two under the weather girls and I think that we might kill some time with popcorn and a movie this afternoon!


Erin said...

this is the way i've always done popcorn... how my mom taught me. try adding a little cinamin (sp) and sugar as a dessert treat.

LifeAtTheCircus.com said...

Did you ever see Charlie Brown's Thanksgiving? They had popcorn, so I think it works! :-)

We too do ours on the stove, I have one of those poppers where you put the oil in, add the kernels (just like you said) but then you turn this crank on the lid. I love it!

Will have to try Erin's cinn and sugar suggestion!

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