So this is a double tip and has very little to do with being a mom. It’s about popcorn. I heart popcorn. My grandma used to make gobs of it every time my sister and I stayed at her house. She had an air-popper and always used the same huge green plastic bowl for popcorn. We always had melted butter and heaps of salt at grandmas house. It. Was. Awesome.
I took a popcorn hiatus in high school and college because microwave popcorn is nowhere near as good as grandma’s.
These days I make popcorn all the stinkin’ time. Maybe not everyday, but pretty close. So here are the tips for the best popped corn ever.
Tip 1–You can make popcorn in the microwave without buying microwave popcorn. Yep, just dump kernels into a brown lunch bag until the bottom is covered, roll up the top and cook for about 1.5 minutes or until the popping slows down. I do this all the time for J because there’s no mess, it’s fast and tasty. You can melt butter, add spray oil and salt or just eat it plain (which is perfect for little fingers!).
Tip 2–When making popcorn on the stovetop, keep old maids at bay by evenly heating your kernels. Start out with just three kernels in your oil, heating over med-high until they pop. Remove your pan from the heat and add the rest of the kernels. Count to 30 (for real, use your alligators) and put the pan back on the heat, dropping to medium. Shake over the heat until the popping stops. There are usually only a few kernels left unpopped.
I usually use 2-3 Tbsp oil and 1/3c popcorn. This tip is especially helpful when making caramel corn. I mean, who wants to bite into a kernel covered in caramel? Lame.