Ooh, my favorite!

Heirloom Popcorn
January 24, 2013, 11:52 am
Filed under: Food, Recipes, Seattle

heirloomWe’ve been having lots of fun playing with popcorn lately and there are so many fun twists that I can’t wait to share, but I figured I’d start off simply with an heirloom popping corn done right on the stove.

If you’ve never popped popcorn on the stove top I swear in some weird way it’s easier than in a microwave where I always managed to under-pop or walk away and completely singe the entire bag. With the stove, the quality of the popped kernels is much better and you have so many choices in the variety of corn that you want to use. Heirloom varieties are not genetically modified (they don’t contain Round-up!) so the character, taste, and texture of the corn is richer and tastier.

Picture 8

The method

Everyone has one of those tall stock pots with a lid tucked away somewhere; ours has become our popcorn pot. You’ll want a tall pot so a large amount of steam can collect.

1.  Place the pot on medium-high heat and add two tablespoons of oil. We switch between bacon fat, duck fat, or coconut oil.

2.  Throw in 3-4 kernals while the oil is melting. Once those guys pop the oil has reached the right temp.

3.  Add 1/2 cup of popcorn and cover.

4. Swirl the pot over the heat and listen to how the corn is popping.

5. Once the popping stops wait a second or two longer, remove from the heat, and open the lid to let the steam escape.

6. Serve with your favorite salt.

The corn

The brand we’ve been using is India Tree (a Seattle-based company!), and their Paloma Blanca is heavenly…even described as “little doves” (palomitos) on the package. Available online or on the gourmet food aisle at many grocery stores. While the Blanca is our favorite, the other varieties are great too.


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