File this under under “the things of earth.”
I don’t do much cooking, but I know how to make delicious popcorn. I’ve done this hundreds of times.
This popcorn is far healthier and tastier than microwave popcorn.
Tools and Ingredients
- Popcorn popper (We use this one. It’s not heavy-duty—we’re on our third one—but it does the job.)
- Olive oil (We use this.)
- Popcorn kernels (We’ve used this for our last several rounds.)
- 1/2 measuring cup
- Popcorn salt (We use this.)
- Big bowl
- Pour olive oil into the popcorn popper. I pour in enough to cover the bottom of the popper with a thin layer. (This really helps the popcorn taste good.)
- Place the popper on the stove, and turn the stove burner to medium-high. (I let the stove start to warm up the oil as I prepare for the next step.)
- Pour a half-cup of popcorn kernels into the popper. (We like to store our popcorn kernels in a glass jar with a lid and then keep the rest of them fresh in a large airtight bin.)
- Stir the popcorn in the olive oil by slowly turning the crank on the popper:
- Start turning the crank when the kernels to start to pop, which may take a few minutes from the time you pour the kernels into the popper.
- Don’t stop (slowly) turning the crank on the popper or else you might burn the popcorn.
- The kernels will start popping rapidly. Just a few seconds after the popping noticeably slows down, take the popper off the stove. If you leave it on the stove too long, you will burn the popcorn.
- Turn off the stove, and dump the popcorn into a big bowl.
- Apply the popcorn salt.
- Rinse the popper with water, and then place it up-side-down with the lid half-propped open so that extra olive oil can drip out (e.g., in the sink or on a paper towel on the counter).
- Enjoy delicious popcorn to the glory of God! So good. Thank you, Lord, for popcorn and for giving us taste buds to enjoy it!