After school snack, happy hour, movie night, anytime — the sound and aroma of popcorn popping on the stovetop is an event itself — and so satisfying.
INGREDIENTS
1/2 cup kernels (yields approx 10-12 cups popcorn), Amish Country Baby White (non-GMO and Kosher).
3 Tblsp oil, high smokepoint oil such as avocado, sunflower, or canola.
Optional: 1 tblsp coconut oil, cold pressed, unrefined such as Trader Joe’s brand. Reduce neutral oil to 2 Tblsp if using.
DIRECTIONS
Place kettle on burner at high heat.
Add oil and kernels. Cover with lid.
Listen for popping to start, crescendo, and then slow to intervals of a few seconds. Off the heat, listen for popping to stop, then remove the lid and empty contents into large bowl.
Salt to taste, toss, and serve. Wipe condensation from lid and return any unused popcorn to the kettle to keep warm. Popcorn can be stored in the kettle for up to a week.
Cleaning: Wipe kettle (base and lid) with a dishtowel and allow residual oils to remain, conditioning the surface. Wash periodically in warm water and dry completely with a clean dishtowel.