Saturday, February 9, 2008
One of the treats that we got on our trip to the Co-Op was good old-fashioned popping corn. I'm a sucker for kettle corn and spent way too much on it last year since they cooked it fresh at the Farm and nothing beats the sweet-salty taste after a long morning of harvesting. But the next best thing to kettle corn is fresh popped corn. I've gotten tired of the artificially buttered packets that you nuke and almost always burn or are left with half of the kernals unpopped. So I splurged and got a large bag of multicolored popping corn kernals from the bulk bins. When we got home I got out my biggest pot and pored in a few handfulls with just a little canola oil and got to shaking. In no time at all it started popping and I began to wonder if I should have started with just one handful, as it seemed to be filling up the pot rather fast. The jiggling kept the popped corn rising and the unpopped kernals would fall to the bottom. Going by instinct I took it off the heat and let it sit for a few while I melted some the creamery butter. I thought it was delicious and K agreed. Amazingly not a single one was burnt and only two kernals were left unpopped.