World’s Best Popcorn

½ cup of popcorn kernels
¼  cup of corn oil
table salt
Ziploc Freezer bags

The size of your pot will determine how many kernels you can pop at once. I would try starting with a half cup of kernels in an average size stock pot. The first batch will use more oil than subsequent batches as the pot will get coated with oil. You can use 1/3 to 1/2 cup less oil in subsequent batches. We tend to make 3 or 4 batches at a time because it keeps so well and is surprisingly good a week later. It makes a great snack for the kids!

Add the kernels and oil to the pot of your choice. Turn the pot on high with the lid on, and give the pot a shake or two in order to cover the kernels with oil. The popping will accelerate until a point where it begins to slow down. Once it starts to slow, remove the pot from the heat so the popped corn does not burn. Once the popping stops pour the popcorn into a large bowl and toss with salt to taste.

Now this is the most important step and we discovered it by accident! I don’t know why, but the popcorn will taste even better if it has been sealed in a Ziploc bag, even for just 10 minutes. It is well worth the wait! Test the first batch against the last batch when it is fresh. You will be amazed.

BE WARNED: At this point, theatre popcorn and microwave popcorn are ruined for the rest of your life!

(We are currently accepting theory’s about the role the bag plays in developing the flavor. Leave a comment if have it figured out!)