Home Made Popcorn

• 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)

1. 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.
2. This recipe must be used for none-glass top ovens since shaking pot can damage surface.
3. Place burner on med-high to high heat.
4. Shake slowly the enitre time, just enough to keep the kernels moving.
5. Popping will ensue within 2min.
6. Once popping frequency slows, remove. Removing a little early is better than too late.
7. 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.
8. At first popcorn may be a little chewy, allow it to cool for 1 min; mixing about a bit also cures this.

corn, liquid meas, butter, salt, buttery

Taken from www.epicurious.com/recipes/member/views/home-made-popcorn-1221694 (may not work)