Popping Corn

By mariannefeldman

http://www.nytimes.com/2014/10/01/dining/popcorn-recipes-tips-for-popping-heirloom-corn-varieties.html?_r=1

Ingredients

• two tablespoons of coconut oil
• half-cup of kernels

Preparation

Step 1

start with a large, heavy pan that holds four quarts. I like three tablespoons of fat to a half-cup of kernels.

Heat two tablespoons of coconut oil over high heat (though other pantry oils, like canola or even olive oil, work fine). Add a few kernels. When they pop, take the pan off the heat and add the rest of the popcorn and a tablespoon of butter.


Ears of heirloom popcorn are smaller than with other types of corn but deliver more flavor.Heirloom Popcorn Helps a Snack Reinvent ItselfSEPT. 30, 2014
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Parmesan and Dill Popcorn
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Popcorn with Coconut Flakes and Mustard Seed
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(You can also melt the butter in the hot pan after the popcorn has been removed for a more pronounced butter presence, but I find that pouring it on after the fact makes the popcorn a touch soggy.)

Turn the heat down to the medium side of medium-high and cover the pan. When the popping starts, keep the lid slightly ajar to release steam, and shake the pan about every 10 seconds. Some cooks geek out and fit the pan with a foil lid cut through with slits to allow steam to escape and keep all the kernels in.

Soon, the action will slow to a few pops every couple seconds. That’s your cue to take the pan off the heat. In other words, if you are starting to wonder if it’s done, it is.

A good sprinkle of nutritional yeast can raise the umami factor. Fresh, aromatic herbs like rosemary or sage can be chopped and added to the oil just before the corn starts popping. After the popping, butter infused with a little hot sauce, or soy and grated ginger, can add character.

But I’m a purist. I finish mine with an immediate sprinkle of fine sea salt or kosher pickling salt and then head to the couch.

Recipes: Popcorn With Coconut Flakes and Mustard Seed | Parmesan and Dill Popcorn

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