Recipe Thirty One: Popcorn

I was tossing up whether or not to include this as a 'recipe' since it is more of a technique. However once you have popped as much popcorn as I have in the last 24hrs you see it how essential this technique/recipe is to have on hand.

I first came across this method, posted by Elise on Simply Recipes. If you make your popcorn like this it is fast and you have barely any of those annoying, hard un-popped kernels.

As I mentioned on Thursday Miss MT had just celebrated her 11th birthday and last night we held her party.

A few months ago we came across this old fashioned popcorn bar over on The Hostess with the Mostess's Daily Blog. We were inspired. What you see above and below was our own interpretation. 

Popcorn

Saucepan

2 Tablespoon of an oil with a high smoke point eg. canola oil

Popcorn Kernels

Put your oil into the bottom of your saucepan along with 3 popcorn kernels.

Place this over high heat with the lid on.

Once these kernels have popped remove the saucepan from heat and very quickly add enough kernels to make an even layer on the base of the saucepan and put the lid back on. Give the pan one quick shake back and forth. Count to 20.

Return the saucepan to the heat. Within a few second the rest of the kernels will start to pop, even few seconds give the pan a shake back and forth to send any un-popped kernels to the bottom.

Once the popping has slowed remove the pan from the heat and immediately pour your popcorn into a wide bowl.

Now heating the oil with a few kernels in it lets you know when the oil gets to 'popping temperature' then adding the rest of the kernels and counting to 20 lets the rest of the popcorn get as close to popping temperature as possible.

Genius huh!?

Now add a flavour, some melted butter, a glaze, caramel, spices, the list is endless!

And you're done!

xx