Yield: a snack for 4 – 6
- Your very best olive oil
- Popping corn
- Sprinkled sea salt and freshly ground black pepper, to taste
- Place a large pot over medium-high heat and pour in enough oil to cover the bottom with a light film. Add an even layer of popcorn, one kernel thick, covering the entire bottom. One layer will be enough to fill the pot with popped corn.
- Heat and watch until the first few kernels pop, than cover the pot almost all the way, leaving a slight gap for steam to escape so it doesn’t make the popcorn soggy. Shake the pan occasionally to prevent popcorn from burning or sticking. Listen. When you hear the continuous popping start to slack off, turn the heat to low so you don’t burn the bottom corn.
- Toss the hot popcorn with more olive oil and season well with salt and pepper. Try to eat just one handful!