Nibbles & Sips
A freshly popped bowl of popcorn is where the party begins! For serving, I like to add cups or bowls so everyone can scoop for themselves. It’s amazing how quickly this simple snack disappears!
Connecticut Country House Homemade Popcorn
Yields: One big ol’ bowl of popcorn
1 cup popping corn
½ cup unsalted butter
2 tablespoons olive oil
Fine table salt (salt to taste)
In a small saucepan, melt a stick of butter and set aside.
Using a large, 8-quart, lidded pot, turn the burner up to high, and heat pot. Add the olive oil. When it starts to lightly smoke, add the corn kernels. With the burner still on high, put lid on pot. While wearing oven mitts, start moving the pot continuously back and forth over the burner. (Does anyone remember making Jiffy Pop as a kid? Ingenious. The motion of the pot encourages popping and discourages burning.)
When it begins to rapidly pop, about 30 seconds after the first sound of popping, turn the burner down to medium. When the popping starts to slow down, turn the burner off. It will continue to pop a little more when it’s off the heat.
Pssst. And now the secret to fabulous popcorn. . . Just like decorating, it’s all about the layering approach to dressing. Fill the bowl 1/3 with popcorn. Drizzle with some melted butter. Sprinkle with salt. Repeat 2 more times until all the popcorn and butter are added.
Mmmmm. . . .Buttery, salty goodness!