It's officially popcorn-and-cider season here at Chez Thérèse, so in honor of the occasion, I thought I'd share my method for popcorn with almost no old maids.
- Cover the bottom of a large saucepan with cooking oil; add a couple of popcorn kernels, cover, and place over medium-high heat.
- When your test kernels have popped, add enough popcorn to just cover the bottom of your pan in a single layer.
- Immediately cover the pan, remove from heat, and shake vigorously for a full 30 seconds.
- Return to heat until popping slows down, shaking frequently to prevent burning and sift the unpopped kernels to the bottom.
Plain old butter (3–4 T.) and sea salt is the topping of choice around here, but you might also try:
- Seasoned salt
- Garlic salt
- Cinnamon sugar
- Apple/pumpkin pie spice
- Ranch dressing mix
- Parmesan cheese
- Taco seasoning
If you don't want to do dishes, coffee filters make good disposable snack bowls.