This recipe is for popcorn cooked on the stove. (If you've never made popcorn in a pot on the stove before, you've got to. Failing that, go for popcorn cooked in a popper, or Jiffy-Pop. Microwave popcorn just doesn't perform as well with the toppings I've recommended.)
You will need:
2) Pour just a bit of vegetable oil into the pot — enough to coat the kernels thoroughly.
3) Turn the stove on high. Place the pot on the burner.
4) Keep a close eye and ear on things. It will take a minute or two for the oil and kernels to heat up, but you need to stand watch over the process. And don't let kids do this unsupervised.
5) Once you hear a few pops, get ready. Soon, there will be a fusillade of exploding kernels bouncing off the lid of the pan. Resist the temptation to open the lid and peek in: movie watching is seriously impeded when one is nursing a wounded eyeball! Instead, give a the pot a shake every three to four seconds, while still keeping it low enough to the burner to stay on the heat.
6) In a minute or two, popping will slow down. Once you're only hearing a pop or two every second, lift the pot from the stove. Keep shaking it, so as to toss the popcorn inside and prevent sticking and burning.
7) Once off the stove, popping will diminish even more rapidly. Give it a few more seconds of waiting and shaking, and then take the lid off and dump the popcorn in a bowl.
Here's where the magic begins.
1) Turn the burner down or off.
2) Scoop some butter or margarine into the still hot pot, and place it back on the stove to melt. (There won't be much oil left in there, but if you're concerned about healthiness, you can certainly melt margarine in a separate, oil-free receptacle while the popcorn is popping.)
3) Once it's melted, pour it quickly over the popcorn in its bowl, tossing it periodically to ensure equal dispersion. You don't need a lot; a little melted butter goes a long, long way, and too much can make your popcorn soggy.
4) Then, quickly, it's time to season the popcorn. Our secret recipe is Lawry's Season Salt and a dash of garlic powder. Don't use too much (you can always add more) and be sure you toss the popcorn thoroughly throughout the seasoning process. Taste a handful — or two, or three — and make sure the mixture is right. Then, get munching! Popcorn is always at its best piping hot!
If you thought popcorn was addictive before, it's amazing with this mixture on it. Some flavor variations include using lemon pepper salt, or Southwestern seasonings. But for us, the Lawry's-garlic powder-melted butter mixture is tough to beat. Enjoy!
You will need:
- popcorn kernels (from a tightly sealed bag or jar; otherwise your popcorn can taste stale)
- a few tablespoons of vegetable oil (you can use other oils, including specific popcorn-popping oils, but vegetable oil is a tried-and-true method)
- a large pot with a lid (avoid cast iron or ceramic)
- a big bowl
- some butter or margarine
2) Pour just a bit of vegetable oil into the pot — enough to coat the kernels thoroughly.
3) Turn the stove on high. Place the pot on the burner.
4) Keep a close eye and ear on things. It will take a minute or two for the oil and kernels to heat up, but you need to stand watch over the process. And don't let kids do this unsupervised.
5) Once you hear a few pops, get ready. Soon, there will be a fusillade of exploding kernels bouncing off the lid of the pan. Resist the temptation to open the lid and peek in: movie watching is seriously impeded when one is nursing a wounded eyeball! Instead, give a the pot a shake every three to four seconds, while still keeping it low enough to the burner to stay on the heat.
6) In a minute or two, popping will slow down. Once you're only hearing a pop or two every second, lift the pot from the stove. Keep shaking it, so as to toss the popcorn inside and prevent sticking and burning.
7) Once off the stove, popping will diminish even more rapidly. Give it a few more seconds of waiting and shaking, and then take the lid off and dump the popcorn in a bowl.
Here's where the magic begins.
1) Turn the burner down or off.
2) Scoop some butter or margarine into the still hot pot, and place it back on the stove to melt. (There won't be much oil left in there, but if you're concerned about healthiness, you can certainly melt margarine in a separate, oil-free receptacle while the popcorn is popping.)
3) Once it's melted, pour it quickly over the popcorn in its bowl, tossing it periodically to ensure equal dispersion. You don't need a lot; a little melted butter goes a long, long way, and too much can make your popcorn soggy.
4) Then, quickly, it's time to season the popcorn. Our secret recipe is Lawry's Season Salt and a dash of garlic powder. Don't use too much (you can always add more) and be sure you toss the popcorn thoroughly throughout the seasoning process. Taste a handful — or two, or three — and make sure the mixture is right. Then, get munching! Popcorn is always at its best piping hot!
If you thought popcorn was addictive before, it's amazing with this mixture on it. Some flavor variations include using lemon pepper salt, or Southwestern seasonings. But for us, the Lawry's-garlic powder-melted butter mixture is tough to beat. Enjoy!
