Here’s how to make popcorn on the stove. It’s so much fun when you lift the lid… and there’s white fluffy popcorn. It’s like a magic trick. We followed this recipe from Zorra on Chowhound: Use 1 tablespoon of oil to ¼ cup of corn. Heat the oil in a sturdy pan with a lid. Add three kernels. Once they’ve all popped, add the rest. The hard part is you have to keep shaking the pot and trying to let some steam out with out letting any corn part out. But it only takes a few minutes. And leave the top on until you only hear a couple of pops. I had to peek, and a bunch of pieces popped right out!
The popcorn was delicious, but that was only act 1. Then we turned to this great recipe from Allrecipes.com. We made ¾ cup of corn, and it came out to close to 5 quarts, so we just followed the recipe with the exception of using our CSA cane syrup instead of corn syrup. The result was terrific – if eating entirely too much caramel corn in one sitting can be considered terrific.