Popcorn
I don’t use those “put a bag in the microwave and enjoy” popcorn things anymore. After I made popcorn myself on my stove, that’s the only way I’ll do it. It tastes better, it’s healthier, and I can season it however I want.
Want to know what I do? Alright, here we go:
Get a large soup pot and pour a bit of olive oil in (around 2 tablespoons). Turn the heat on medium and drop in two or three kernels.
While you’re waiting for those to pop, which indicates the pot is ready for you to drop in the rest of your kernels, put whatever spices you’d like to season your popcorn with (minus butter) into a mortar and pestle it all up until it’s a fine powder. Set aside.
When you hear those two to three kernels pop, drop in enough kernels that you’re covering about 2/3 of the bottom of the pot. Cover with a lid and begin sliding your pot in a circular motion over the heat. Basically, make sure to keep the kernels moving around.
After a couple of minutes, you should hear a few seconds in between each pop. That indicates that your popcorn is ready. Leaving the lid on, set it aside because it’s time to make the seasoning.
In a small sauce pot, drop in a good sized chunk of butter and begin melting it. Once the majority is melted down, drop in that seasoning that you created and start mixing it in until it’s pretty much completely distributed and nicely melted in.
Take the lid off your popcorn and start pouring your butter seasoning over the popcorn while shaking the large pot so that it gets evenly coated. Once done, kick back and enjoy!
I recommend changing your seasoning up every few times. You can come up with some really tasty combinations that are absolutely fantastic!