Popcorn Tips: Even though the kernels look ready to pop, they need to continue to dry off the cob. It is recommended that once or twice a week, shell a few kernels and try popping them. When the test kernels are popping well and tasting good, shell and store the rest of the kernels. If the popcorn is “chewy” or the popped kernels are jagged, it is too wet and needs to continue drying. See recipes below for how to cook popcorn on the stove/microwave!
2 tablespoons neutral oil, such as grapeseed or refined canola oil
1/2 cup unpopped popcorn kernels
Add the oil and popcorn kernels to a heavy 3- to 4-quart saucepan with a lid. Shake the pan to coat the kernels with oil. The kernels should cover the bottom of the pan in a single layer.
Cover the pan and place it over medium high heat, shaking the pan occasionally until you begin to hear popping.
When the corn begins to pop, lift it slightly from the heat and shake the pan continually, holding the lid in place, until the popping begins to slow, about 3 to 4 minutes.
Remove the pan from the heat. Leave the lid on for 1 minute — some kernels will continue to pop. When the popping stops, pour the popcorn into a large bowl.
Enjoy plain, or season as desired with olive oil, butter, salt, or spices.
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Directions from Kristi Durbin
Take 1/4 cup of kernels, 1 tbsp. olive oil or other oil and put in a brown paper sandwich bag. Close and shake until kernels are coated with oil. Keep bag folded closed and microwave about 2 minutes.