1/2 Cup Popcorn*
2 Tablespoons Oil
1/2 Teaspoon Fine Ground Salt**
*each ounce of popcorn kernels yields about 32oz of popped popcorn by volume
**Use a coffee bean grinder to turn table salt into a fine ground powder
1. Heat oil, and just 4-5 kernels, over medium-high heat, in a heavy 4-6 quart lidded pot.
2. Listen carefully. When the kernels pop, this indicates the oil is ready for the rest of the ingredients.
3. Soon after the indicator kernels pop, add the remaining ingredients, including the salt.
4. Promptly cover and gently move the pot before and during popping so kernels don’t burn.
5. When popping stops, promptly and carefully tip hot contents into a large heat resistant bowl.
6. Store cooled popcorn in an airtight container and it will last for months (but most people can’t resist it for that long)!
Popping Tips and Recipes
Don’t pop more than your popper’s capacity. If the kettle/pot is best suited for 6oz of popcorn, don’t over fill the kernels. Besides making a mess, it will actually pop less efficiently; yielding, under or unpopped kernels.