Popped kernels of buttery delight.
Popcorn has been a snack for thousands of years.
Granted the addition of butter came much later but that's not the point today.
Don't get me wrong, I'm not knocking technology, but I just do not care for microwaved popcorn. It has a filmy taste to it that brings to mind the Valdez for some reason.
I can remember Saturday nights, huge bowls of popcorn that took a while to make (there were 10 of us, so that means a LOT of popping) and sitting around the TV watching whatever it was we watched on Saturday nights in the 60's.
Everyone had their own preferences, "Extra, extra butter!" "Lots of salt!" "No salt!!!" so mom would make a couple of the huuuuge bowls with butter and we'd add our own extra. (Yes, I'm the "No salt!!!" kid)
To make the popcorn you need:
Heavy 2 quart saucepan with a lid.
3 tablespoons vegetable oil or (best) coconut oil
1/4 cup popcorn
Heat the pan until a drop of water sizzles away quickly.
Add the oil and popcorn, cover.
Shake the pan over the heat slowly. Yes it makes noise, deal with it, it's worth it!
As the kernels start popping shake the pan faster to make sure none of the popped corn scorches. There are few things more noxious than the smell of burnt popcorn!
When the kernels are all popped (you'll always have a few that don't pop, listen for the popping to slow down to about 5 seconds between pops) pour the popped corn into a large bowl, melt REAL butter and pour over. Add salt if you must, the butter usually has more than enough for me.
Using the coconut oil will give you the taste of popcorn as it was made in the movie theaters 'back in the day'. It is truly wonderful, trust me!
