Buttered popcorn the old fashioned way
GD and I found these old fashioned enamel pots on our travels, we are trying to be thrifty and not buy things we don’t need, but these are contributing to our move away from plastics and we love old fashioned. So when C3 and DI 2 dropped by for dinner tonight, I just had to try out this great popcorn recipe I found on ‘simple recipe’s‘ site.
|getting ready to make
Cook Time 10 minutes
Makes 2 pints, enough for two people.
3 tablespoons grapeseed oil. I only had rapeseed in and it was fine.
1/3 cup pop corn kernels.
6 pt saucepan with lid.
2 tablespoon to taste of butter.
Sea Salt flakes to taste.
1. Heat the oil in a six pint saucepan on a medium heat and add the salt flakes.
2. Put 3-4 popcorn kernels into the oil and cover the pan.
3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover and remove from heat. Have fun counting out loud thirty seconds.
Doing it this way means the oil is brought to the right temperature then waiting the 30 seconds allows all the other kernels to come to a near to popping temperature, when the pan is put back on the heat they will all pop around the same time.
4. Return the pan to heat. The popcorn should begin to pop soon all at once.Once the popping has started in earnest gently shake the pan moving it back and forth over the heat. Keep the lid slightly ajar to let steam escape making the popcorn crispier and and drier. Once the popping slows down, several seconds between pops, take the pan off the heat and remove the lid. Tip contents out into a large serving bowl. Doing it this way there should be no burnt or unpopped kernels.6. Now is the time to add the butter if using to the empty but hot pan, allow to melt and drizzle when ready over the popcorn, toss the popcorn in the melted butter to coat and serve.
|It was so good it all went before our Rummikub game