Tom Gardner wrote:
Lately, I've been on a popcorn kick. I only make popcorn in a pan with
Canola oil. I didn't like the "chew" of fresh, hot popcorn and won't
eat the microwave versions. I figured it must be the moisture content
so I laid the popcorn out on a cookie sheet, added butter and salt and
baked at 350 for ten minutes. It comes out hot and crisp! i also run
my kosher salt in a mortar and pestle so I only use a tiny bit. Any
other popcorn tricks?

I use a hot air popper, butter with Red Hot sauce in it and some three
cheese blend and a hint of seasoned salt.


--
Steve W.