If somebody cut me open, I'm pretty sure I would bleed popcorn.
It is my favorite and my best!!!
Just ask my hubby, who heard stirring the last night in the kitchen and caught me making yet another batch for the fourth night in a row. He said disgustedly, "You make more popcorn that a circus carnival!"
And pretty much, he's right.
I can't help myself. (Or I do help myself?)
I do believe it stems back to the fond childhood memories I have of my mother popping HUGE batches in big metal bowls every Saturday night while we watch Lawrence Welk. (Yes, I was that little girl in the sponge curlers dancing along with "Bobby and Sissy.")
So after a substantial blog absence, I thought I would "pop" back in to give you the low-down on how I pop the corn lately. Mom always used the air-pop, which I love... butter generously drizzled over top and heavily sprinkled with salt. LOVE IT! But I have recently discovered a bit lighter version that I find almost just as tasty and, in my opinion, easier to make.
So here we go....
Healthy Stove-top Popcorn
It all begins with a seed. One tiny seed.
Getting a little too FernGully on you?
Well, it's true.
Actually, lets start here.
1. Drizzle olive oil in pan over medium-high heat. Heat oil first, then add kernels.
2. Coat kernals in oil by giving a gentle shake to the handle. Sprinkle with salt.
3. PUT A LYD ON IT. :) (Sorry, couldn't help myself.) No really... put a lid on it. Starts popping in about 5-6 minutes, and usually takes about 10 minutes to pop completely. (I know I sound like the instructions on the microwave popcorn, but time may vary.)
Remove from heat when there are more than 3 seconds between pops. If you want it a bit saltier, I give mine a gentle shake or flip mine up-side-down to let it soak in the steam on the lid and then sprinkle a little more salt.
Healthy Stove-top Popcorn Lyd-Style
*You can actually use less oil or cut this out all together- just watch it close so you don't burn the popcorn... because we all know what that smells like. :)
pan with lid
2 T Olive Oil
1/3 cup popcorn kernels
1 tsp salt
Drizzle olive oil in pan over medium-high heat. Heat oil first, then add kernels. Coat in oil by giving a gentle shake to the handle. Sprinkle with salt and "put a Lyd on it". Starts popping in about 5-6 minutes, and usually takes about 10 minutes to pop completely. (Time may vary.) Remove from heat when there are more than 3 seconds between pops. If you want it a bit saltier, I give mine a gentle shake or flip mine up-side-down to let it soak in the steam on the lid and then sprinkle a little more salt.
Carefully pour into a large bowl and DEVOUR like a crazy lady who LOVES POPCORN! That's what I would do anyway. :)
