2 tablespoons vegetable oil
1/2 cup popcorn kernels
Melted butter, optional
Note: It's best to use a deep, heavy pan. Use only as many kernels as cover a single layer in the bottom of the pan. Use a neutral-flavored oil with a high smoking point, such as canola.
Cover bottom of a 3 quart pan with thin coat of oil.
Place over medium-high heat
Add kernels to cover the bottom of pan in one layer.
You do not need to shake the pan as the popping keeps the kernels moving.
The popping will take 3 to 5 minutes.
When the popping slows to 2 seconds between kernels (instead of the early rapid-fire), remove pan from heat.
Transfer popcorn to a large bowl.
Add melted butter and salt as desired and toss well.
Pairs Well With
My mom's perfect popcorn was made on Sunday nights. We would watch "The Wonderful World of Disney" and snack on popcorn.
Submitted by: "Rena Waalkens-Masyga"