Home Made Popcorn

1. 1

   poor all ingredients into a 6 quart none stick pot with well secured handles. Also, having a pot that has an area where steam can escape is a big plus, as long as it cannot escape in the direction of you.

2. 2

   This recipe must be used for none-glass top ovens since shaking pot can damage surface.

3. 3

   Place burner on med-high to high heat.

4. 4

   Shake slowly the enitre time, just enough to keep the kernels moving.

5. 5

   Popping will ensue within 2min.

6. 6

   Once popping frequency slows, remove. Removing a little early is better than too late.

7. 7

   Quickly empty into a large bowl, large enough to mix popcorn about a bit if you plan to season further, or want to add buttery flavored oil.

8. 8

   At first popcorn may be a little chewy, allow it to cool for 1 min; mixing about a bit also cures this.

No additional tips available.