White Cat Popcorn Kernels

You don’t need a fancy popcorn cooker to make great popcorn at home. Here’s how I do it in five minutes.

Serves one popcorn fanatic or two normal humans

Ingredients

White cat popcorn

Cravero Parmigiano Reggiano

Dario’s Tuscan Sea Salt

Olive oil, whatever is handy

Recipe

1. Set your favorite large saucepan on a medium low flame. Pour in a couple of glugs of olive oil — a couple tablespoons. Drop one popcorn kernel in the center and put the lid on.

2. When the kernel pops add a couple of handfuls of White Cat popcorn, about half a cup. If the popcorn completely covers the bottom of the pan it’ll probably be too much. You should see the shiny bottom of the pan in spots. 

3. Crack the lid to let out steam. It will start popping quickly. As it pops, put one hand on the lid and one on the handle and shake it back and forth. Do this every twenty seconds or so. I’m not sure if it really does anything but it’s something I do so I’ll just recommend it anyway. The popping will be slow at first then rumble to a fury.

4. Listen for the popcorn to slow its popping. When you can hear one kernel at a time pop pop …long pause…pop flip it out into a waiting bowl. Don’t wait for it to completely stop, it’ll burn.

5. Microplane a snowshower of Parmigiano Reggiano on top. Shake the bowl toward you to reveal a fresh undusted layer of popcorn at the top. Microplane some more. I do this three times. You can do it more or less, it just depends on how cheesy you want it. 

6. Take a two-finger pinch of Dario’s salt and sprinkle it on the popcorn. Take another and do the same. Stop, do not shake. 

You are done!