I don’t know about you, but I love popcorn. So does my household. I have been using a technique for years to make popcorn that always gets rave reviews. One of the secrets is to facilitate the release of the steam produced in the process away from the popped corn. This results in a much lighter and crisper popped corn.
Popcorn is a whole grain healthy snack providing fiber, antioxidants, protein, B vitamins & minerals, and includes polyphenols similar to that contained in fruits and vegetables which could help reduce the incidence of heart disease and cancer. Its nutritional value can be fortified by sprinkling it with Parmesan Cheese, which provides additional protein and calcium. Another use is to make it part of a snack mix including dried fruits, nuts, and unsweetened cereal. Plus popcorn can be used to make popcorn balls for your next party.
Here is my method:
First place two to four tablespoons of vegetable oil (I like to use corn oil) in a large pot with one cup of popcorn kernels. Over medium high heat stir the popcorn and oil mixture until the kernels begin to pop (stirring helps to evenly heat the kernels and help popping). Even though you might have to deal with a few flying kernels of popcorn using this method I think you’ll find it well worth the trouble. Another tip with popping corn is to make sure you have the heat high enough, or the kernels will not pop properly.
Once the kernels begin to pop, cover the pot with a sheet of aluminum foil that has slits cut into it to allow for the release of steam. At the point the corn has popped enough to prevent the kernels flying out of the pan, uncover the popcorn and allow it to completely pop.
If you like to salt your popcorn, you don’t need to purchase popcorn salt, which can be relatively expensive, but can easily make your own by placing a cup or two of regular table salt into your food processor and processing until it becomes a very fine powder.