Sunday evenings at our house involve:
Stove-popped popcorn!!!
Specialty flavors of varying goodness.
From hot chocolate powder to garlic powder...
and sometimes both.
Like I said. Of varying goodness.
BUT!
When properly seasoned, it can be very delicious, and fun to make!
Pour 1 c. of unpopped popcorn kernels into a large pot (this batch makes about...2 gallons of popcorn maybe? So a pot with about 8 qt capacity?) and add 6 T. of oil, 4 T. of butter, and about 1 tsp of salt (to taste...takes some experimentation).
Place lid on top, and heat over medium-high (about a 6 on our stove) on the stove top.
Once the kernels begin to pop, shake the pot back and forth over the burner until popping mostly stops (a few kernels just won't...leaving it on too long will just make the bottom layer of popcorn burn.)
Remove pot from heat and pour popcorn into a large bowl. Spray with cooking spray and sprinkle on whatever toppings you desire. Garlic powder/salt, herbs, cinnamon-sugar, parmesan cheese...imagine the possibilities!
Mix well, and enjoy!
:)
2 comments:
Mmmm . . . Sam Ban O, right?
Yup. I felt it was about time we got international in our popcorn names. And why not Mongolian?!? I don't think any of us will forget how to say "hello" now. :)
Post a Comment