Harry's Popcorn

  1. Turn large electric burner on high heat.

  2. Put 4 quart hammered aluminum sauce pan on burner.

  3. Add 1/2 of a stick of Nucoa margarine.

  4. Add 4 to 6 test kernels of popping corn.

  5. When 2 or 3 test kernels pop, add 6 oz. dry measure of yellow popping corn.

  6. Continually stir unpopped corn in pan until enough of it starts to pop that you definitely need a lid.

  7. Cover with a lid that allows air to escape but not the popcorn.

  8. Shake occasionally to sift unpopped kernels down through the popped ones.

  9. When lid is starting to be pushed up, dump half of the popped corn into a bowl.

  10. Repeat steps 8 and 9 until corn stops or almost stops popping. Don't allow corn to burn.

  11. Dump all corn into the bowl.

  12. Salt very lightly. Nucoa margarine has salt in it, but you need a little for the right feel on your fingers.

  13. Stir the popped corn in the bowl to thoroughly mix the early popped kernels with the latter popped ones.

  14. Eat!!!

  15. Wash down with a glass of wine. Beer makes it swell up too much, especially if you eat the whole mess yourself the way I do.


Enjoy,


Harry Smith
89/12/14

The Popcorn Board

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