We’re planning on cocooning this month (hello, couch, here we come), what with the weather, the Oly’s on TV and the Family Day holiday. So to get ready, we’re dusting off one of our favourite recipes and family traditions—making your own popcorn. No microwave required, if you make it the old-fashioned way. We’ll tell you how. Your kids will think you’re magic.
- 3 Tbsp canola oil
- 1/3 cup popcorn kernels
- 1 3-quart covered saucepan
- 2 Tbsp or more (to taste) of butter
Prep and Cook
- Heat the oil in the saucepan on medium high heat.
- Put 3 or 4 popcorn kernels into the oil and cover the pan.
- When those first kernels pop, add the rest of the popcorn kernels so they make an even layer at the bottom of the pot. Cover, remove from heat and count 30 seconds. This method both ensures the oil is at the right temperature, and then brings all of the other kernels to a near-popping temperature so they’ll pop at about the same time when they are back on the heat.
- Return the pan to the stove and let the popcorn pop. Gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar (or use a lid with a vent) 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 bowl.
- Add melted butter and salt to taste.
Do you have a favorite topping for your popcorn?
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