Popcorn

1) In a 3-qt pan or larger, heat the oil and 3 corn kernels over medium-high heat.

2) When the test kernels pop, remove the pan from heat, remove the tester corn and add the rest of the kernels. Count out 30 seconds (this lets the fresher kernels come up to near popping temperature).

3) Return the pot to heat. The kernels should begin popping soon, and in a bunch. Shake the pan gently, leaving the top slightly ajar to allow steam to escape. Cook until there are several seconds between pops. This should leave fewer than 10 un-popped kernels.

4) Dump immediately into a large bowl, toss butter into the hot pan to melt, then pour onto the popped corn and sprinkle with flake salt.

For Steve’s Popcorn
For best results, have Bragg’s in a container with a mister/squirt nozel.

Dump popcorn into a large bowl. Pour butter on top and toss. Squirt until lightly coated with Bragg’s and add 1 T nutritional yeast. Repeat. Toss again. Add several more squirts Bragg’s and then dump in parmesan and toss again.