Wednesday, August 31, 2011
Perfectly Popped Stovetop Popcorn (or Kettle Corn)
What you'll need
3 tbsp Canola or Grapeseed Oil (These oils have a high smoking point)
1/3 cup Popcorn Kernels
2 tbsp Butter or Margarine (optional)
Salt to taste
time, ensuring that you get the most kernels popped.
Hold the lid slightly ajar to allow steam to escape. Once the popping starts slowing down to several seconds between pops, you can removed the pot from the heat and dump into a wide bowl.
If you're adding butter or margarine, you can melt it in the empty hot pan and then drizzle over the popcorn. Add more salt if needed.