By Connor Forbes – Connor Cooks
Call me crazy, but I don’t own a microwave.
Something about cooking with radiation and then eating that freaks me out. Plus, I don’t find that I really need one.
I can do anything in a kitchen that a microwave can do, albeit it takes a slightly longer time. Not only does my food taste better but it’s also better for my mental health.
And in my opinion, body health.
Popcorn is one of those microwave foods that we all grew up on. Put the bag in the microwave and pop, you’ve got popcorn.
But that bag runs out pretty fast and you are left wanting a couple more handfuls.
When you make you own, you can make as much or as little as you like, and you can control the amount of butter and salt you use.
You can also get creative and add all sorts of extra seasonings that you won’t find in a store bought microwave bag. Like garlic powder, or paprika.
So enough chatting, let’s make some homemade popcorn!
- ½ cup popcorn kernels
- 1 tbsp olive
- 1 tsp salt
- 1.5 tbsp butter
To Make Homemade Popcorn
Combine the popcorn kernels, olive oil, and salt in a pasta pot or Dutch oven and mix. Heat on medium low heat. Once the popping starts shake the pot every once and a while to move the newly popped corn off the bottom of the pot. This will help with consistency and preventing burned kernels. Once popping slows to one pop every couple of seconds remove from heat. Pour the popcorn into a large bowl. In the same pasta pot or Dutch oven melt the butter. The residual heat may be enough to melt the butter or you may want to add low heat. Pour the butter over the bowl of popcorn kernels. Mix the butter in and you are ready to EAT!