Popcorn

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Here is a brief history of how people discovered popcorn. On a more serious note, popcorn is thought to have originated thousands of years ago in South America or Mexico and since then, the Midwestern United States has become the world’s primary grower of this crunchy and addictive product.  Popped from a specific type of dry corn, popcorn has evolved into a popular snack that I enjoy on a regular basis.

Even though I’ll eat almost any kind of popcorn, I much prefer to make it over the stove or in an air popper rather than in the microwave.  This way, it stays completely plain and like a newly stretched canvas, you can decorate how you please.

These are my go-to toppings:

-Olive oil with South African Smoke spice from Trader Joe’s

-Olive oil, rosemary, sea salt, Parmesan cheese

-Nutritional yeast

-Sriracha or your choice of hot sauce

-Caramel sauce

-Chocolate chips (melts right into freshly popped, hot popcorn)

-Plain ol’ butter

-Cayenne pepper

This little list should get you started and thinking about all the possible combinations you can use to customize popcorn.  What are your favorite toppings?

How to pop popcorn on the stove:

Turn heat to medium and coat the bottom of a small or medium sized saucepan with oil (I use olive oil). There shouldn’t be much, just enough to cover the surface of the pan.  Then pour on a layer of kernels. Again, just enough to cover the surface area—a little goes a long way.  Cover and let cook until you start to hear popping.  I also sometimes gently shake the pan (with cover still on) to ensure that the kernels have all been in contact with the oil.  When the popping sounds become about 3 seconds apart, remove from heat. Pour into a bowl and add your desired flavor ingredients.

Another fun way to pop popcorn is like this!

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