On Sat, 1 Apr 2017 08:00:10 -0400, 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 gave up popcorn due to GMO corn allergies and hating to always be
picking kernels out of my teeth.

Try Simply 7 Hummus chips.

--
The more you know, the less you need.
-- Aboriginal Saying