Simple, fast, better than microwave—and kids love helping
3 tablespoons peanut, grapeseed, or other vegetable oil with a high smoking point
½ cup popcorn kernels
your choice of seasoning; some ideas: extra-virgin olive oil with truffle salt, smoked paprika, cheddar cheese powder, chaat masala, Old Bay
Put the oil in a big pasta pot. Heat it on medium for 20 to 30 seconds until hot. Drop 3 kernels in and disperse them across the bottom of the pan. Here’s the first kid-helper step: listen and watch until all three have popped.
When they have, pour the rest of the kernels in. Shake the pot to coat the kernels with oil. Cover with a tight lid. Remove from the heat and count 30 seconds. (This countdown is the other kid-helper step.) Return to heat and bring the flame back up to medium.
The kernels will begin to pop. Shake the pot from side to side periodically, or even vertically once in a while to ensure that the unpopped kernels sift to the bottom. Once you start to hear long gaps of about 10 seconds or more between popping kernels, remove from the heat.
We sometimes divide the popcorn into a couple of bowls with different flavorings. If serving with salt, add a slug of olive oil and toss. If using a seasoning other than salt, such as cheese powder or any of the others listed above, skip the oil. Sprinkle to taste while stirring, then check seasoning and enjoy.
First Thursday Recipes 