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POPCORN

The popcorn we grow is not hull-less. The hulls are where all the nutrition in popcorn is! Now, there is a way to microwave this popcorn, but we use a "Whirleypop" on the stove. They are amazing and tend to leave the fewest amount of kernels. Of course you can also use an air popper or do it in a pan on the stovetop.  
Making Popcorn on the Stovetop:

3 tablespoons peanut oil or vegetable oil

1/2 cup popcorn kernels

 

Directions

1) Add the oil to a heavy-bottomed pot over medium high heat.

2) Add three kernels.

3) When one or more of the kernels pop, add the remaining popcorn kernels and cover.

4) Gently shake the pot over the heat source to prevent the kernels from burning.

5) Continue shaking until most kernels have popped and you can't hear many moving against the bottom of the pan.

6) Turn off the heat and continue to shake - a few stragglers will pop. Hold the lid over the pot for a few seconds in case of a last minute pop (which will send many more popped kernels flying across your kitchen).

7) Empty pan into a bowl and salt and pepper to taste.

**Additional Notes:

• Use an oil that will withstand high heat such as peanut or vegetable oil

• If your popcorn tastes chewy try keeping the lid slightly ajar

• Keeping the heat too low will drag the cooking time and some may burn

• Dress the finished product while it's still warm so the popcorn will better absorb butter, oil, and spices