No Lost Kernels

The microwave has broken the process of making popcorn down to unwrapping cellophane and pushing a few beeping buttons. But with word out on the street of the potential lung damaging effects of diacetyl i.e. artificial butter flavoring, why not make popcorn the old fashioned way and dish washing be damned. Plus, this method assures that no good solider gets left behind; try it yourself.

Pop Every Kernel Popcorn
adapted from Simply Recipes
3 T. vegetable oil, like canola or peanut
1/3 C. popcorn kernels

2 T. olive oil or melted butter
1/2 t. Kosher salt
freshly ground pepper
2-3 T. nutritional yeast A throwback to my vegan days, this stuff is full of B-vitamins, delicious, & full of umami goodness.

Heat 3 T. of vegetable oil, in a 5-quart heavy-bottomed pot on medium-high heat. Add 3-4 kernels and cover. When the kernels begin to pop, remove pot from the heat and pour in the remaining kernels. Cover and allow the kernels to come to temperature by counting to 30. After 30 seconds, return the pot to medium-high heat. When the kernels begin to pop, gently swish the pot to evenly distribute the heat. Continue until the popping slows and stops. Turn off the heat and pour popcorn into a large bowl.

Toss while warm with olive oil or melted butter. Then add salt, pepper, nutritional yeast or cheese. Eat by the bowl. Makes 2, very generous movie-time servings.