I never knew popcorn could be so sinfully delicious until my husband made me some popcorn on the stove. His popcorn now makes me scoff at microwave popcorn (which by the way, can cause cancer). This stovetop popcorn has a buttery taste without actually using any butter. Do I have your attention now? Good, now get moving and make some popcorn!
1/3 cup Canola oil
3/4 – 1 cup popcorn kernels (we use white, organic popcorn because we’re stinkin’ snobs)
Place the canola oil in a big metal bowl or big soup pot. Heat the oil on medium high heat.
When the oil gets hot, almost smoking, add the kernels in. Shake the bowl around to coat all the kernels.
Put a cover on the bowl. Move the pan over the heat source back and forth to distribute the heat. It is essential that you lift the cover a little every now and then to let steam out. But be careful, when popping starts in earnest, make sure that kernels aren’t flying all over your kitchen.
As popping slows down considerably, pull the bowl off the heat. Put the popcorn into a bowl, toss with salt (to taste). Toss from bowl to bowl, adding salt until salty enough.
Note: to make it even more delicious, get some Cabot shakable cheddar cheese and shake that shit all over the popcorn. Get ready to get into a fist fight with your family over that popcorn; it’s that good.