The World's Best Popcorn

This is a hidden family recipe, and well worth the effort. To pop corn, heat kernels in oil on low heat until they turn opaque and white. Remove from heat for 1 minute. Finish popping, covered, over high heat-shake pan liberally to avoid burning.

Buttered popcorn is great, but with browned butter it is to die for. Using 1/2 stick of butter, add 2 T. vegetable oil and melt over a medium heat. Stir until the whey separates and begins to brown. The butter mixture will have a delicious toasty smell-be careful not to burn. Doing this also boils off the water content in the butter and prevents shriveled kernels.

Other Popcorn seasonings:
*Add 1 tsp barbecue sauce to the melted butter and stir well before pouring it over the popcorn.
*Sprinkle buttered popcorn with cheese packet from a box of macaroni and cheese.
*Pop corn in bacon drippings or (!) chicken fat instead of oil. No other seasoning needed (okay, salt. . .hide the bowl)
*Kettle Corn is easy! Add 1 tsp sugar and 1/4 tsp salt to oil before popping corn. That's all, yummy!


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