Making popcorn at home is delicious, fun and quick (only takes a few minutes to make). The great thing about popcorn is that it can be sweet, salty or spicy. I’m a big fan of olive oil, salt and garlic (powder) popcorn.
What kind of popcorn kernels to use?
You can make delicious popcorn with with just about any type of kernel (white, yellow, etc). Just make sure the kernels are not too old as it will impact the popability (that should be a word). I like to use baby whites kernels most of the time because they are easy on the stomach and melt away when you pop them in you mouth. This recipe is pretty flexible so I think you can make it work with any type of popcorn.
What kind of pot to use?
I use a 5 quart saucepan or stock pot with a lid. Bigger the pot better it works.
Have your bowl next to the stove ready so when it is done you can immediately take the popcorn out of the stock pot and put it into the serving bowl.
How do you pack the left over popcorn?
The best way I have found to pack the leftover popcorn is to put it in an air tight container. It stays fresh longer and ready to serve.
You need:
6 tablespoons extra virgin olive oil
Half a cup popcorn kernels
Salt and Garlic powder as per taste
Putting it together:
1 comment
I am going to try this today.