Monday, May 23, 2011

Popcorn Sizes/Homemade Popcorn

Popcorn in three sizes 2.
Popcorn in three sizes.



I can't believe anyone would need a recipe for homemade popcorn, but then again, I'm a person who just popped and photographed three different sizes of popcorn.  I guess it's odd enough that I even have three different types of popcorn in my house, but hey, I live in Iowa, right?
The large popcorn you see is what I bought from a Boy Scout.  It's probably over-priced, but it's for a good cause, and every kernel does pop, believe it or not.  It turns out light and crisp, and yummy with or without butter.
The mid-size popcorn is one I buy at the grocery store, and now I've forgotten the name, Aunt-something-or-another.  It's a delicate white popcorn that I discovered when I had some at a friend's house.  They sell it at most grocery stores around here, so that's what I buy.
The tiny popcorn was purchased at Scheels, which for those of you NOT familiar with Midwest sporting goods stores, is one of the largest sporting goods retailers out here.  The store is so big that they have a fudge shop in the middle of the store that sells lots of delicious things, including this popcorn, which is referred to as a "ladyfinger type," which I guess means it's tiny.  It's also "hulless" so you won't get those bits stuck in your tonsils (or is that just me?).  Come to think of it, I think that white mid-size popcorn is also hulless.  At any rate, these little guys are so cute and so tasty.  I just pop it in canola oil and salt it and it tastes like it's been buttered.  They're kind of hard to eat because they're so tiny they fall between your fingers, but if you can get your hands on some, they are worth a try.  The grocery stores around here often sell the "Tiny But Mighty" popcorn, which is almost as good as what I get from Scheels (Amish Country Popcorn Website).  It costs a little more, but it's too fun to resist.
If you've never tried to make popcorn on your stove, you ought to give it a try.  It's healthier for you than that microwave stuff, and it's way less expensive in the long run.

Popcorn

Ingredients:
  • 2-3 tablespoons canola oil
  • 1/2 cup popcorn kernels
  • 2-4 tablespoons butter (optional)
  • salt to taste
Instructions:
Place oil in a heavy bottomed two quart pot with a fitted lid.  Place one or two kernels of popcorn in the the oil.  Heat oil over medium-high heat until popcorn turns a lighter, almost white color.  Pour in remaining popcorn and cover with the lid.  You actually don't have to shake the pot the entire time, but you can if it makes you feel better.  When the popping starts to slow, then shake for sure.  When popcorn is only popping about one per second, it's time to remove from heat, uncover, and pour into a large bowl.  If you want butter, place the butter in the hot pan and swirl around until melted and pour evenly over popcorn.  Toss.  Salt a little at a time and taste to see if you need more.
Enjoy.
Large, Medium, and Small popcorn in bowls.


1 comment:

  1. kmcc - you apparently have waaay too much time on your hands. time to move back to so-cal. k.w.

    ReplyDelete

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