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You may not think that popcorn deserves its own recipe, but have you ever tried finding good popcorn in Paris? Popcorn is an American specialty.
A few decades ago Orville Redenbacher of Valparaiso, Ind., elevated the humble puffed kernel to gourmet status with his bigger, better "popping corn" hybrid. Then came microwave ovens and the great flavor and less mess of nearly foolproof corn popping.
Sometimes I still make my own greasy, white-puff stovetop kind. I usher my children to the stove and instruct them on "how popcorn used to be made." One-half cup deluxe popcorn, like Orville Redenbacher's, from freezer (at least one hour)
Four to five tablespoons peanut oil
Fine or popcorn salt
One-half stick salted butter, melted
Over medium high flame heat oil in large skillet that has a fitted lid. (You can also purchase a Whirley Pop covered popcorn kettle. Visit www.popcornpopper.com) Dissolve a teaspoon of salt into oil. Test readiness of hot oil by placing one kernel of popping corn in the skillet. When it pops, add rest of popping corn and cover skillet with lid. Frequently shake skillet to insure that corn doesn't burn. Pop the corn, keeping heat steady, until popping begins to slow down. When more than three seconds elapse between pops, remove pan from stovetop and immediately transfer all popped corn out of skillet. Place desired amount of popcorn in a bowl and salt evenly with shaker. Drizzle melted butter over popcorn and toss lightly. Drizzle more butter as desired. Serve at once.
Yield: Two generous bowls of buttered popped corn
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