So I realised recently that lots of people don’t know how make their own home-made popcorn! That is amazing to me, as it was something I learned as a child and something I assumed everyone knows how to make. Turns out loads of people just use the microwave variety which, in my opinion, doesn’t taste so good, and is really expensive to boot.

So this is the first post in the category entitled “Basics” where I patronise all readers with instructions you could have found on YouTube anyway on how to do something easy.

On to the tastiness!

You will need:

Popcorn kernals, unpopped
Vegetable, groundnut or sunflower oil (not olive)
A saucepan with a lid

Toppings:

I like salt and a little melted butter. You might prefer a bit of brown sugar and cinnamon. The choice is yours. But you’d be crazy not to do it my way.

What to do:

1. Coat the bottom of your saucepan with a thin layer of oil, maybe 2mm deep. A tablespoon or so should do it. Slowly pour in enough popcorn to cover the bottom of the saucepan in a single layer. Shake and poke so that there are no popcorn kernals on top of each other.

2. Put the heat up to maximum and put on the lid. The oil will start to sizzle and soon you’ll hear the popcorn kernels starting to pop. Don’t lift the lid or you’ll get hot popcorn in the eye.

3. When the pot is half full of popcorn, leave on the hob but turn off the heat. Shake the saucepan repeatedly to encourage any renegade kernels to the bottom of the pot back towards the heat. Very quickly, the pot will be full. Once the popping has a break of 2-3 seconds between pops, remove from the stove, otherwise the bottom layer of popcorn will start to burn.

4. Transfer to a bowl, top and eat!

That’s a tablespoon of melted butter right there. Mmm.

Salty, buttery goodness. Hurray!

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