How To Make Popcorn

Popcorn is one of the healthy whole grain foods. It has lots of fiber and is fun, too.

For the best taste, use the best quality popcorn and oil!

Popcorn

Oil

• High-oleic safflower oil (not regular safflower oil)

For extra taste:

• Avocado oil
• Olive oil

Popping

• Choose a saucepan / kettle.

• Choose large bowl(s) for the freshly popped corn and set out near the stove.

• Pour a layer of oil into the saucepan. (I don't find it necessary to heat the oil before starting.)

• Pour a single layer of popcorn into the saucepan and cover the pan.

• Turn on the burner: higher heat than frying an egg, less heat than for boiling water. If any popcorn burns, use a lower heat the next time.

• Listen to the popcorn as it pops.

• As the popping slows, lift the saucepan from heat and get ready to pour immediately into the bowls.

• If the popcorn pushes up the saucepan's lid, lift from heat while holding the lid, and get ready to pour immediately into the bowls.

• Quickly dump popcorn into bowls. Be careful for late-popping kernels, which may explode around the kitchen. Use the lid as a shield if necessary...

Basic Toppings

If desired, melt butter in another small saucepan and drizzle it over the popcorn.

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