I asked my grandson Robert what he would like me to post today he said “ole school popcorn.” What he calls ole school popcorn is homemade popcorn cooked in a pot on the stovetop. He calls me the grand popcorn maker. As the grand popcorn maker, I am allowed to cook but not allowed to eat popcorn. What do you think of that?
Ingredients: 1/4 cup unpopped kernels popcorn,6 tablespoon oil, 1/4 teaspoon salt, 3 tablespoons unsalted butter. Melt the butter add the salt to the melted butter, set aside. Get out a large heavy saucepan. Put your pot on the gas stove and heat it up. Add the oil to the pop (my preference is coconut oil). When your oil is hot, between 400 -460 degrees, drop in a kernel, if the kernel pops the oil is ready. Add the popcorn. The popcorn should cover the bottom of the pan. Adjust the heat to medium high. Put a top on the pot and start to shake slowly. When the popping slows down or stops remove the pot from the stove. Pour the popcorn in a bowl pour the butter over the popcorn while spinning the bowl.
How often do you make popcorn on the stovetop?