Popping Corn Recipe
1. Cover the bottom of a 2 litre saucepan with approximately 5 tablespoons of olive oil. Heat slowly. Test for correct temperature by dropping in a couple of grains- if they spin slowly then the oil is hot enough
2. Add 1/2 cup of popping corn and 1/2 teaspoon of salt(optional) to the hot oil. Cover. Shake saucepan regularly until popping ceases.
3. Remove from Heat and empty popped corn into a large bowl discarding any unpopped corn. Eat while warm.