Today I am thankful for homemade popcorn. I do not make it a habit of eating popcorn very often, but when I do eat popcorn I prefer to make it myself. For years, I used to eat the occasional serving or two of microwave popcorn, until one day, about nine or ten years or so ago, I had some homemade popcorn at a meeting that I attended and it made me recall the times when my uncle used to make homemade popcorn for my cousins and me as children.
Needless to say, I promptly asked the person who had made the popcorn for the recipe, and she said that it was really simple. She told me to take a skillet or a pan the size of a typical skillet and barely coat the bottom of the skillet/pan with olive oil. Then, when the oil is hot enough to pop a kernel of corn, add the kernels of corn and then cover the skillet/pan with a lid. Once the kernels begin to pop, shake the pan around slightly. And when the popping sound starts to decrease in frequency, take the skillet/pan off of the stovetop, pour the popcorn into a bowl and then lightly sprinkle salt on it to taste, taking care to shake the bowl so that every kernel of popcorn becomes seasoned by the salt.
I went home and put the recipe to the test within the next few days, with the only adjustment being a substitution of extra virgin olive oil in place of the regular olive oil because extra virgin olive oil is my preference. And what was the result? That recipe yielded the most perfect batch of popcorn that I had ever tasted. The popcorn was perfectly seasoned, the recipe was so easy to execute, and the popcorn was healthier for me because it did not have any additives and preservatives in it, among other things.
If you ever find yourself in the mood for a great bowl of popcorn, I encourage you to give this recipe a try. I believe that you will be more than pleasantly surprised. #lovebythedrop
love by the drop 