My nephew John likes my popcorn and has requested the recipe. So here it is.
When I was growing up, popcorn was our most favorite evening snack. My mother popped it in a big Wearever aluminum pan on our gas stove. Years later, when Natalie and I were newly married, we taught high-school religious education in our parish, St. Hubert’s. The kids met with us in our home every week and a tradition soon developed that we end the evening with popcorn. And the tradition of my youth continued; we popped it in a large pan, in shortening, on the stove.
Now shortening has gotten a bad rap lately because it is a hydrogenated fat with lots of trans fats. So I modified the recipe to use heart-healthy olive oil.
- Olive Oil
- Heat a large heavy pan on the stove. Use approximately 1 Tbsp. of Oil per 1/4 cup of popcorn.
- Add the oil to the pan and a couple of kernels of popcorn.
- When those pop add the rest of the popcorn, and shake occasionally so that the popcorn heats evenly, and shake continuously once the popcorn starts to pop.
- When the popping stops pour into a large bowl.
- Salt lightly, and sprinkle on about 1 heaping teaspoon of sugar per large bowl.
You can try different types of oil for different flavors. I have used toasted walnut oil and half sesame and half olive oil.
Another option I love is no sugar and truffle salt instead of regular salt.
You can add butter if you like, but this will really boost the calories and saturated fat.