Here is yet another I-meant-to-post-this-in-Deprocessed-December-and-didn’t recipe for those chilly winter evenings. There’s nothing extraordinary about this…other than that it’s something we think will be too much work to make ourselves. Instead we settle for chemically-laden, microwavable popcorn.
Making your own isn’t hard, I learned from my sister, who has made it her specialty (and who says she has to stop making it her specialty as she makes it far too often and eats far too much at once). Here’s what you need:
1/2 c.-2/3 c. corn kernels1-2 Tbsp. oil (I use olive oil, sunflower or grapeseed oil instead of vegetable oil)
salt to taste
grated parmesan cheese and/or melted butter (optional…but dangerously delicious, though I hear you can use yeast or olive oil as a healthier option…I myself go for full calories whenever possible)
- Put oil in a tall pot with a lid over medium-high heat.
- Add corn kernels and cover.
- Continually shake the pot a bit to keep the kernels from sticking and burning.
- When the pot is full of fluffy goodness, you’re done. Top with salt and cheese and butter.
- Consume. Repeat. Consume. Repeat…
Believe it or not, this whole process takes about 5 minutes…ironically, only two minutes longer than the normal popping time for a bag of microwavable popcorn. And the finished product tastes far, far better.