Who doesn’t enjoy a fresh batch of popcorn? I know I do.
But making popcorn has its quirks. You can get one of those hot air poppers to make popcorn. Or you could get some bags of microwaveable popcorn. Heck, I think there’s still some old Jiffy-Pop popcorn mixes that you can heat up on the stove. You know, like this.
Over the years, I’ve tried various methods to make popcorn. I either end up with a bunch of duds (unpopped kernels) or burns. And nobody wants to eat burns, let alone crack their tooth on a dud.
So I’ve gone back to an old method for popcorn – to make it on the stove, in a lidded saucepan. And it works. And it’s easy.
The recipe is such –
- 1/3 cup of unpopped popcorn
- Vegetable oil
- Butter
- Kosher salt (every meal needs Kosher salt)
Drizzle a few teaspoons of oil into the saucepan, enough to coat the bottom. Burner on high heat. Toss in three kernals of unpopped popcorn and place a lid on the saucepan. When you hear the kernels pop … the oil is now hot enough for use.
Pour the popcorn into the saucepan and place a lid on top. Shake the saucepan back and forth to coat the popcorn in the hot oil. Popcorn will start popping. Put away the Kosher salt.
When the popcorn stops popping, turn OFF the burner and remove the lid. Mmm. Fresh steamed popcorn. Add a few pats of melted butter for taste.
Clean the saucepan afterwards and all is good. No burned bits, no dead kernels. Just tasty popcorn, enough for a hungry bachelor.
Yum.
Chuck The Writer 
Good on you, Chuck. There’s nothin’ like the way it used to be – simple, common sense, free of any chemical worries.
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This is one recipe where you shouldn’t put away the kosher salt: if you put butter and salt on the banged grains they taste like salty butter. (Ref.: ‘Moving Pictures’ by Terry Pratchett)
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