Instructions:
The first step to popcorn snacking is popping perfection. And here’s how to pop it right:
•Warm a heavy pan or heavy skillet. Be sure the lid is loose enough to allow steam to escape.
•Add 1/4 cup of cooking oil to the pan. Allow the oil to heat. The best popping temperature is between 400-460 degrees. (Note: Oil burns at 500, so if your oil starts to smoke, it’s too hot.)
•Test the heat of the oil by dropping in one or two kernels. When the kernel spins in the oil, you’re ready to add the remaining popcorn. Pour just enough kernels to cover the bottom of the pan.
•Cover and shake the pan to be certain the oil coats each kernel. When you hear the last few pops, remove the pan from heat and empty the popped popcorn into a large bowl.
•For added flavor, sprinkle warm popcorn with herbs (such as marjoram, thyme, summer savory, basil, rosemary or sage) or spices (such as garlic, dry mustard, curry or chili powder).
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