…And one of our favorite snacks, the old-fashioned way (for lack of microwave, this is how we roll):
- Popping corn
- Peanut oil (or other high-heat vegetable oil)
- Good salted butter
- Parmigiano Reggiano cheese, or similar
Choose a heavy-bottomed pot with a snug lid. Heat it over medium-high, then add a slick of oil (a couple tablespoons worth). Let oil heat for a minute or so, then add enough corn kernels to cover the bottom of the pan in a thin, even layer. Close the lid. Give the pan a vigorous shake every few minutes, particularly once corn starts popping. Don't open the lid. Once the popping slows down, turn off heat. Melt butter and drizzle and toss it evenly over the popcorn. Use a microplane zester (or other fine grater) to shred lots and lots of good parm over the popcorn – like the blizzard we never had this winter.