Ingredients:
2 Tbsp canola oil
2 Tbsp butter
1/2 C unpopped popcorn kernnels
1/2 tsp. salt
3 Tbsp sugar
Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the canola oil in a large heavy-bottomed Dutch oven or pan over high heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, take pan off burner and put in butter and stir until melts.
Immediately add the popcorn and stir. Add the sugar and salt right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.
Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into a bowl. Allow to cool a few minutes. (Careful, the hot sugar makes the popcorn extremely hot!)
2 Tbsp canola oil
2 Tbsp butter
1/2 C unpopped popcorn kernnels
1/2 tsp. salt
3 Tbsp sugar
Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the canola oil in a large heavy-bottomed Dutch oven or pan over high heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, take pan off burner and put in butter and stir until melts.
Immediately add the popcorn and stir. Add the sugar and salt right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.
Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into a bowl. Allow to cool a few minutes. (Careful, the hot sugar makes the popcorn extremely hot!)
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