Saturday, May 31, 2008

Popcorn

Old Skool!

Use a nice size pot, heat olive oil in the bottom on high. (I put one kernel in and when it pops, I know it's ready)

Add the popcorn kernels, give it a little shake to coat all kernels, and put the lid on crooked so air can escape, but not the popcorn. Shake periodically.

When popping slows, immediately remove and dump into a bowl. Sea salt if desired.

For something different, you can sprinkle coarse grind black pepper on the kernels before they pop and you popcorn will be peppered.

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