>Poppin’ Fresh


I figure I should mention how I make popcorn, since I referenced it in the previous post.


Sorry, I usually hate it when things are all in caps but seriously, I don’t want anyone to miss that. The are chemicals in the liners of those bags that leach out when they are heated. Plus, you will end up spending way more than you need to for popcorn and my way takes the same amount of time.

Get an average size cooking pot with a lid. Put some EVOO in the bottom, just enough to cover it. Put in popcorn kernels, just enough to make a single layer on the bottom of the pot. Turn heat on to medium. Stay close, in about a minute you will notice the first few kernels popping. Once a few start, the rest are quick to follow. When this happens, move the pot around over the heat so that the popped kernels don’t stick to the bottom and unpopped kernels fall toward the bottom of the pan to heat up.

When popping slows, turn off heat. Wait a second, the popping should stop completely. Dump the popcorn into a large bowl. If you don’t do this right away, the popcorn will start to burn.

Then you can put sea salt on, or whatever else you like. It’s so stinkin’ simple, there’s no reason you should ever buy the other stuff.


2 thoughts on “>Poppin’ Fresh

  1. Jozette

    >I agree wholeheartedly about this subject!! And now my regular grocery carries Jolly Time yellow pop corn, 100% organic, USDA certified organic, so no gmo!!! One of my favorite toppings is taco seasoning.


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