So ever since the study last month that linked butter-flavored microwave popcorn to Alzheimer’s, I’ve been a little wary about eating it. Not because I’m actually worried about getting Alzheimer’s (I’m pretty sure I’ll be finished off by a flesh-eating virus well before that), but more because I can’t pronounce the chemical (diacetyl) scientists believe is causing all the trouble.
I’m trying to be a little more careful about what we’re eating around here, and I’d mostly like it to be something I can point to on a farm. I live in the suburbs and on a budget so I’m not completely organic and chemical-free but we grow our own veggies in the summer and bake our own bread year-round and I’m trying to make more stuff than before (though I’m not in the same league as my brother, who once began a conversation about eggs with “Well, there are these chickens I know…”. I do not know any chickens.)
So we’ve been making stovetop popcorn lately, because the ingredient list looks like this:
and it’s mighty tasty to boot. To begin, pour enough cooking oil in your pan to coat the bottom. Throw in a pat of butter and heat.
When the butter is melted, sprinkle salt and garlic powder and swirl it all around a little. Add enough popcorn to cover the bottom of the pan and turn heat to high.
As the kernels start popping, put the lid on and shake occasionally, to make sure all the popcorn is evenly heated and popped. When the popping slows, remove from heat and serve.
See those little brown flecks? That’s the garlic powder, which has cooked and now gives everything a lovely roasted-garlicky taste. My husband taught me that.
Variation:
Leave out the garlic powder and make caramel corn by melting 1/2 c butter and 1/2 c brown sugar. Stir together and pour over popcorn, bake in the oven for 10 min at 350 degrees.
This is such a great fall-feeling recipe — today was cold and kind of dreary and we had mulled apple cider and popcorn for our afternoon snack. Mmmmm.
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