PopcornApril 15, 2006
A couple tablespoons of vegetable or corn oil
A couple handfuls of popcorn
Heat up a fairly large pan on medium high heat with enough oil to cover the bottom of the pan. Put in a couple handfuls of popcorn (a handful is about 1/4 cup-1/3 cup). Stir until it stops popping. Hold the lid over the pan to keep kernels from flying out. If the pan fills before all the popcorn is done popping, remove from heat, shake some of the popcorn off the top into a large bowl, and return to heat. If you can smell burning popcorn, take it off the heat and shake it into the bowl. It’s ok to have some kernels left. They won’t pop, and the rest will burn.
If you want, melt a couple tablespoons of butter in the microwave and drizzle it over the top of the finished popcorn. Shake some salt and/or pepper over the top. Lawry’s seasoning salt is good, too. Mix with your hands.
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