Fresh Popcorn
Prep time: 10 minutes
Cook time: 10 minutes
Makes: 7 cups
Ingredients:
- 2 tablespoons vegetable oil (if making on stovetop)
- ¼ cup popcorn kernels
- ½ teaspoon salt
FLAVORING INGREDIENTS
- Spicy Curry: ¼ teaspoon red pepper flakes + ½ teaspoon curry powder
- Kettle Corn: 2 tablespoons sugar
- Rosemary Parmesan: 1 sprig fresh rosemary, minced (or ½ teaspoon dried) + ¼ cup parmesan cheese
Directions:
Stovetop Directions:
- Heat oil and 2-3 popcorn kernels over medium-high heat in a large pot with a tight fitting lid.
- Once the popcorn kernels in the oil have popped, add the remaining kernels. Put the lid on and cook, shaking the pan often to prevent burning until there are 2-3 seconds between pops.
- Toss hot popcorn with salt and your choice of flavoring.
Microwave Directions:
- Put kernels in a brown paper bag. Fold over the top of the bag a few times. This seals in the hot steam that will pop the popcorn.
- Popping times vary. Set microwave for 3 minutes. While the popcorn cooks, listen for when the popping noises slow to 2-3 seconds between pops, then stop. Immediately stop cooking at this point to avoid burning your popcorn.
- Remove popcorn from bag and place in a large bowl. Toss with salt and your choice of flavorings.