Making popcorn the old-fashioned way, in a lidded pan, is easier than most people think, and the results are much better than the microwaved stuff. Here, instead of melted butter, I drizzle brown butter over the popcorn, giving it the nutty flavour of toasted milk solids with just a touch of sourness from a squeezed lemon. For excellent organic popping corn, check out Speerville in New Brunswick.
Makes 4 servings (or 2 for a long movie night).
• 1/4 cup popping corn
• 2 tablespoons cooking oil
• sea salt
In a medium to large pan, add the oil and then the corn. The corn should just about cover the bottom of the pan. Cover and cook on medium-high heat for about 5 minutes, until the corn has stopped popping. Remove from heat. Season with sea salt.
• 3 tablespoons butter
• 1 tablespoon lemon juice
In a small saucepan, cook the butter on medium-high heat until it browns. This happens when the butter stops sizzling and starts to foam. At this point, remove from heat, and add the lemon juice (this helps to stop the butter from cooking) and swirl the pan around. Pour over popcorn.