I have been popping my own corn in the cast iron kettle for a couple of months now. When Mr. Ivory and I had some regular microwave popcorn recently we were shocked at our reaction…BLECH! I thought I was being frugal, cutting down on waste, eliminating questionable oils and preservatives. I did NOT intend to ruin us for life on the store-bought stuff! But, that’s exactly what happened.
So, here’s how you can ruin your own self.
1. Go to your local mammoth ‘discount store’ and buy a bag of kernels in the nut/jerky section. (I didn’t even know they sold this stuff anymore, but yes, it’s top shelf in a cardboard box, as if they’ve forgotten they sell it too.)
2. Put a heavy pot on the stove and just put in enough canola (or what have you) to coat the bottom about a millimeter.
3. Toss in a few kernels and set it right between med and med-hi.
4. And now you COVER IT and wait about five minutes until you hear the tester kernels pop.
So while I have your attention, I’ll tell you how to make popcorn salt. Get out you table salt and your clean coffee grinder (If you actually grind coffee in it, wipe it out and then grind some white bread in it to get the residue.)
Buzz that stuff for about five seconds and waa-laa…popcorn salt!
5. Okay, the kernels just popped. I heard them, so carefully open the lid and put in enough kernels to cover the bottom of the kettle. COVER and wait about five minutes until you hear lots of pops.
6. That rule about the 1-2 seconds between pops in the micky is true here too, but you have to make sure it really means it. When the pops slow, periodically shake the pan hard to make sure all the kernels get a chance at the bottom. When that no longer produces a flurry of new pops, and the corn is committed to that 1-2 second pace, take it off the heat…with the cover still on to catch any remaining jumpers.
7. Open the lid. Sprinkle in your salt, stir, and serve.
8. And then lament that you will never again be satisfied with that mass produced micro-junk.