Posts: 3,608
Threads: 4
Joined: Oct 2008
I love to make popcorn, but hate the "melted butter" as well as the "burnt butter beacuse it's added in the beginning" to give it flavor.
So I do this:
Preferably, use canola oil, a Revere Ware stock pot with copper plated bottom that's about 8" tall (think old kitchen set), good Jiffy Pop kernels (yellow kernels), and one room temp stick of butter.
Heat the Revere Ware stock pot to medium high heat and add the oil to about 1/8" thick. Heat the oil a bit until you see it almost swirl. Pour enough popcorn kernels to cover the bottom, no overlapping. If the oil does not reach the top of the kernels, add it a bit at a time and swish.
Return the pot to the heat and when you START to hear the popcorn popping, take it offside heat and add as much butter you want. Return to the heat. Swish vigorously to distribute the butter.
Shake, shake, shake your booty and your popcorn as it's popping, keeping lid tight as popcorn expands according to steam and the bottom on the heat.
When the popping comes down to one pop per 3 seconds, you're done. Stop. Actually, with a gas stove top, I've already anticipated the stop time because Revere Ware can cool down quickly, too.
Turn off the heat, and pour sporadically into a big bowl to add salt to taste to each layer.
Can ya tell it was one of my staples in college? I was asked to make popcorn for the Friday Night Flicks, I made paper bag fulls and they were passed around the theater.
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.