Happy Tuesday! I was debating on what to write about today as I have three kicked up Lebanese recipes to finish off this week so I wanted to share with you an old fashion classic that I pull out from time to time. I was at the office today and around 3:00pm I got a whiff of some microwave popcorn which always seems to perk up my nose and instantly have me craving it. I tried to seek out the owner but came up empty handed.
With that being said, I thought I would show you another simple alternative for a do-it-yourself popcorn. Give this a try when you have a few minutes and a popcorn craving. Now if you are lazy or lacking the time you can always buy this Indiana Popcorn – which is AMAZING!
Ingredients
- 2/3 Cup popping corn
- 1/4 Cup Canola oil
- 3 Tbs.p butter (cut into small slices)
- 1/2 Tbsp.fine salt
Method
- Pour all ingredients into a 6 quart none stick pot with well secured handles.
- Place burner on med-high to high heat. Shake slowly the entire time, just enough to keep the kernels moving.
- Popping will ensue within 2 minutes.
- Once popping frequency slows, remove. Removing a little early is better than too late.
- Quickly empty into a large bowl, large enough to mix popcorn about a bit if you plan to season further.
Zesty Tip: Using a pot that has an area where steam can escape is a big plus – just be careful that the steam doesn’t burn you.
Don’t forget the Zesty Giveaway
I just wanted to send you a friendly reminder to make sure you enter the POM Tea Giveaway. I hope you have a great Tuesday! Oh and I almost forgot that I need to do yet another house update. The weather was pretty wet and rainy for pictures today so stay tuned for the update later in the week.
Take care
zesty
{ 10 comments… read them below or add one }
Zesty, Love this simple reminder about making popcorn. Its a great snack that I often forget about. Hope to make it when I get back from vacation.
Yum! This sounds so, so good. Makes me want to go to the movies.
I love popcorn…nice and easy recipe…thanks!
A true classic!
I love Indiana popcorn!
Unfortunately, the arrival of microwave popcorn on the scene means that a lot of people have no clue how to make proper popcorn. (My own husband was convinced that it was physically impossible to make popcorn at home until I made it one day…) Thanks for posting this!
Being from Indiana and working in a town that had a popcorn producer in it, there is no substitute for stove top popped corn. The flavor is unique to the process, Microwave tastes like microwave popcorn and stove top like tastes like stove top popcorn. Having done it all my life I would suggest putting the oil with 1 kernel of corn in the pan over the heat. When the kernel pops, add the rest of the kernels and never, never stop moving the pan. You’ll get a higher percentage of popped kernels this way.
This is probably a stupid question – lid on the pot or no?
@ Kimberly – Yes the lid stays on!
Popcorn is my most favorite food in the whole world. I don’t like microwave corn!!! I just get out my old deep sided castiron skillet and lid and do it the old fashion (the best) way. I add butter and salt after it has popped. Sometimes I add parm. cheese or season salt. I’m in heaven.