Popcorn

I don’t know when the world got too lazy to make popcorn, but since the advent of the microwave, even Jiffy Pop seems like effort. Although you can buy pre-packaged unsalted popcorn in stores and online nowadays, the homemade kind is so cheap and easy to make – and so far superior in taste – there’s no reason to keep buying it pre-popped. Save your money and purchase some flavored toppings for variety if you want, though it tastes wonderful just as it is.
Yields 25 cups.



SODIUM CONTENT: scant trace per serving

INGREDIENTS

1/2 c. vegetable oil
2 c. popcorn kernels

DIRECTIONS

Pour oil into a large (lidded) stockpot. Add the popcorn kernels and shake the pot to evenly distribute. Place lid on pot tightly and place on stove. Heat pot over medium-high. Once the first kernels begin to pop, start shaking the pot vigorously from side to side over the heat, and continue shaking until the popping begins to lull. Remove from heat and remove lid (be careful of the hot steam). Pour into bowls and serve immediately. Leftovers can be stored in ziptop bags, but be sure to wait for the popcorn to cool fully before bagging it.

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