Keeping it Simple
Salisbury wellness guru Eva Whipple vows to keep things simple and do the things that bring joy.
There’s a great debate among homemade popcorn aficionados as to which kernels are better for popping corn, white or yellow? Some folks think that white kernels are slightly sweeter than their yellow counterparts. White kernels are also smaller and have less of a hull in the middle when popped. Yellow kernels are usually the all-around favorite for their size and flavor. It’s always a great idea to buy non-GMO kernels no matter what color you prefer.
Ingredients
- ⅓ cup popcorn kernels
- 3 tablespoons grapeseed (or coconut) oil
- salt to taste
Preparation
Heat the oil in a large pot over medium high heat. Add 4 popcorn kernels, cover pot. When you hear them pop, add the remaining kernels, cover pot. Remove from heat and count (aloud is fun if you have kiddos) to 30. Return to heat. When popping slows to less than three seconds between pops, pour the popcorn. Drizzle oil and add salt. Voila!
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