Popcorn is a great storage item-generally you want to store it in the bag or container it came in, in a cool, dry, and dark place. It should be fine for at least 2 years. If you have never tried oil popped popcorn, here is a recipe for you-it has so much more flavor than the hot air popped corn that really has no flavor.
Oil Popped Popcorn
3 T oil (I like to use olive oil)
2/3 C popcorn kernels
Place oil in a large heavy bottomed saucepan, and add the popcorn; shake the pan a little to spread the kernels evenly around the bottom of the pan. Turn heat to medium, and when you hear the first kernel pop, place the lid on the pan and turn the heat off for 1 minute. After 1 minute, turn the heat back on to medium, leaving the lid on. After a minute or 2 the popcorn will start popping; when the popping slows down, remove from the heat (if you leave it on the heat until it is completely done popping, some kernels will burn). Pour into a bowl and salt. At this point you could add melted butter if you wanted to, but I like it without. If you have a pan that is quite big, you could increase the recipe to 4 T oil, 1 C popcorn.
Leftovers: If you have any leftover, save if for breakfast! It makes a great cold cereal (although I’ve only been able to convince my 5 year old of this), just add some cold milk and a little sugar.
No comments:
Post a Comment