Ultimate Popcorn

Do you ever get a late night munchie?
I do!
But the urge to munch isn't reserved for only late at night, oh no it's not.
In fact, a munchie can hit anytime. So it's best to be prepared.

First and foremost, the urge for a little munchie can come on strong while watching the tube. Another great munchie venue is hanging out with your friends and family, or even while reading a book.

Munchies not only satisfy a craving, these little snacks can be a bridge to relationships. By sharing a snack, we get to know others.

Frankly, a munchie can be useful to any arena of life, such as (but not limited to): driving in a car; watching a movie at the theater; waiting in the room for the doctor to finally come in for your appointment; standing in line at the grocery store while reading a trash mag; chatting on the phone with a good friend; or goofing off online at Facebook or some other internet outlet.

So, now that I have painted a picture of the necessity in having a munchie available at all times, I wanted to share with you my new favorite, Ultimate Popcorn.

Here's how you make it…

Ultimate Popcorn (not to be confused with Ultimate Frisbee. Frisbee's do not taste good.)

Requirements:
-Tall Pot
-Canola Oil (olive oil is ok too, but I always chose canola over olive because it's lighter)
-Popcorn. I use the one from the Orville Redenbacher because I like his suspenders.
-Hot burner on stove (that's right, no stinkin microwave for me and my popcorn, people!)
-Sea Salt
-Unsalted sweet butter (I use Land O'Lakes because it tastes really good, but whatever you want, just so it is real butter.)

Get it started:
-Put tall pot on burner and turn it on high. Let pot get hot for 30 seconds.
-Add enough oil to totally coat the bottom of the pot. I generally add enough oil so the pot has 1/4 inch of oil in it because I make a giant bowl of popcorn at one time.
-Add popcorn to the oil, enough popcorn to cover the bottom of the pot. You want a slight "film", or a small amount of oil, to be on top of the popcorn. I think it is about a 1/2 cup for my pot.
-Cut 1/2 to 1 full tablespoon of butter and drop it in the pot, right on top of the corn.
-Put lid on pot, stand there, and wait for it to start popping.
-Once it starts popping, just let 'er rip! Popped corn will gradually rise up from the bottom of the pot and the lid will be holding on for dear life. Just listen, or if you're hearing impaired or insist on wearing an Ipod, then just watch.
-Once the popping starts to slow way down, you're very close to your popped corn being done.
-Once you hear, or see, very few pops, turn the burner off and shake the pot with mitted hands holding the lid over the pot so it doesn't fly off.
-Dump your popped corn into a bowl and immediately sea salt to taste.
-Munch happily!

nom nom nom nom nom!