Best popcorn method ever. Trust me. From The NY Times, whose cooking section is one of the few things I enjoy reading anymore. (Recipe down below.) After popping, I dump the corn right from the pan into a doubled grocery bag, then throw in the toppings, and shake the bag for 20 seconds. This recipe is just a suggestion for flavorings. Use whatever. Lawry’s salt and garlic powder (my dad’s favorite combo) is great, as is Old Bay or Zatarain’s creole blend. Also? Nutritional yeast, salt, and pepper. Use anything you want. But know this: YOU WON’T NEED BUTTER. The copious oil used for popping gives it a surprisingly clean richness. Don’t be afraid of the oil. I use canola or grapeseed. (Olive won’t work.) INGREDIENTS ½ cup grapeseed or other neutral oil with a high smoke point (such as corn, canola, or sunflower) ⅓ cup popcorn kernels ½ teaspoon fine sea salt ¼ teaspoon ground cumin ¼ teaspoon sweet paprika Pimentón (hot smoked paprika), to taste. PREPARATION Step 1 In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing). Step 2 Cook, shaking occasionally, until popping stops. Step 3 Transfer popcorn to a bowl, and immediately toss with salt, cumin, sweet paprika and pimentón, if using. For the utmost crunch, let popcorn settle for 5 to 7 minutes before eating. . . . #popcorn #bestpopcorn #snacktime https://www.instagram.com/p/CY2c8lSMpZr/?utm_medium=tumblr
