Thursday, February 4, 2010
It seems to be snack week!
I try my hardest to make snacks I can bring into work (so I stay away from the Cheez-its and Dr. Pepper) and I've recently become obsessed with popping my own corn on the stove top. It's fabulously old school :)
3 T organic popcorn kernels
1 T lemon infused olive oil
Ground Mustard Seed
Put corn and oil in a med-large sauce pan over medium-high heat and cover.
Now, you can season the popcorn one of two ways. Either add the spices in the very beginning or wait until after the corn is popped. I found that if you put everything together from the get-go, the flavors infuse the popcorn more fully.
You might want to shake the pan once in a while to keep it from burning but I didn't really need to once I started using a good, heavy-bottomed pan. The first time I tried this in a cheap, and apparently thin bottomed, pan it caught fire. So make sure you use a good pan!
Yields about 5 cups of delicious popcorn!
I love watching the corn pop through the clear lid of the pan. There's something really vibrant and happy about it :) And it produces this wonderful, light, savory snack with a bit of fruitiness to it.
It's great for a movie night!