My family makes fun of me but I still love popcorn the old fashioned way. In our home, my family calls it Moms "Amish" popcorn. But to be honest, nothing can beat the flavor of popcorn made this way, on the stove top. Microwave popcorn can't compare.Popcorn made this way is one of the most affordable snacks you will find! A bag of popcorn kernels are typically 2 pounds in weight and sell for about $1.00. This bag will make gallons and gallons (and gallons!) of popcorn!
Starting with a base of freshly popped popcorn you can add butter and salt for a quick and simple snack or using unseasoned popcorn, do many different things with it from a Popcorn Cake to Popcorn Balls and even Caramel Popcorn or Toffee Popcorn!
Using a nice heavy bottomed pan, pour canola or vegetable oil into the bottom (or buy the special popcorn oil they sell in the popcorn aisle... but I'm too cheap to purchase it... ha ha) of the pan. The amount depends on the amount of popcorn you will make but I like to pour in until about 3/4 of the bottom of the pan is covered and then I lift and swirl it around to coat the entire bottom surface. I turn the heat on high at this point to heat the oil quickly.
Add your popcorn right away while the oil is still cold... but do so sparingly! A single layer of popcorn to cover the bottom is enough for about 2-3 people! Put the tight fitting lid on the pan. Do not lift.
As the oil heats it will heat the moisture inside the kernel and cause them to start popping. Turn the heat down to medium as soon as they start to pop and leaving the pan on the stove, shake it gently back and forth to keep the kernels moving so they don't burn and to allow all the kernels to come into contact with the hot oil.
When the last of the kernels are popping and there is about 4-9 seconds between pops you will know your kernels are have all popped. Remove from heat with the lid still on. Don't keep it on the stove or it will start to burn. Pour into a large bowl or even a large brown paper bag. Melt butter in the pan or microwave to drizzle over and salt as you like.
