Ingredients
2/3 dry meas. cup any brand popping corn
1/4 liquid meas. cup Canola oil
3 tblsp solid country crock butter (cut into small slices)
1/2 tblsp fine salt
1/8-1/4 cup buttery flavored oil(optional-add after popcorn is cooked)
Preparation
poor all ingredients into a 6 quart none stick pot with well secured handles. Also, having a pot that has an area where steam can escape is a big plus, as long as it cannot escape in the direction of you. This recipe must be used for none-glass top ovens since shaking pot can damage surface. Place burner on med-high to high heat. Shake slowly the enitre time, just enough to keep the kernels moving. Popping will ensue within 2min. Once popping frequency slows, remove. Removing a little early is better than too late. Quickly empty into a large bowl, large enough to mix popcorn about a bit if you plan to season further, or want to add buttery flavored oil. At first popcorn may be a little chewy, allow it to cool for 1 min; mixing about a bit also cures this.
