My sister-in-law said the other day that my blog is composed of bite-size posts. I love this description. It also made me hungry for a bite-size snack.
Popcorn! It’s an exciting snack. It pops! Stovetop popcorn can be intimidating. I’ve added too many kernels in my saucepan before and had a very messy popcorn explosion all over my stovetop. It happens. You just have to clean up and try again.
Stovetop Popcorn
Cook time, 3-4 minutes
Ingredients
- 2 tablespoons of olive oil
- 1/2 cup of popping corn kernels (I recommend Rancho Gordo Crimson Popping Corn)
- salt and pepper, to taste
In a heavy 3-quart saucepan, add olive oil and kernels. Put heat on medium-high and cover your pan. Slide the pan back and forth over the burner. You want the oil to continuously cover the kernels and not burn. I like to call this step “shake it up.” Alike with microwave popcorn, once you hear the popping slow down for a few seconds between pops, you’re popcorn is ready. Remove from heat. Add salt and pepper to taste and mix together. Feel free to add other seasonings such as melted butter, Parmesan cheese, chopped rosemary, etc. Pour into a serving bowl and try to share.
bread type 