Updated Tuesday, August 7th, 2007
Total Time: 15
Yield: about 3 cups.
This crunchy, salty snack is simple to make and impossible to pass up.
In a heavy saucepan with a tight-fitting lid, heat 1/8 inch oil (about 3 tablespoons) on medium high. When oil is very hot but not smoking, add corn; cover and shake pan often. Corn will start popping (it won't puff like traditional popcorn). Continue cooking and shaking until corn is deep golden brown and most popping has stopped, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste and serve hot.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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