We love popcorn around here, but it’s got to be homemade. My Dad made it when we were kids and I’ve loved it ever since. I taught Nick his recipe and now he makes it. Yum
- avocado oil (or peanut)
- popcorn kernels
- butter (or Vegan substitute)
Just take a large soup pan and turn it on medium heat. Add a high heat oil like peanut or avocado oil to the bottom of the pan, just enough to cover the bottom. Place one popcorn kernel into the middle of the pan and cover. When the kernel pops, you know the oil is ready.
Remove the popped kernel and pour in popcorn kernels to cover the bottom, just like the oil, and cover the pan. Once it starts popping, wait about 30 seconds but then shake it around with the cover on, so that all the kernels have a chance to pop and nothing burns.
As good as popcorn is, there is nothing worse than burnt popcorn.
Pour the popcorn into a bowl and finish it off with melted butter and salt for the perfect homemade popcorn.