Stovetop Popcorn

In a heavy-bottomed soup pot over medium to medium-high heat, combine:

3 T canola oil

3 T margarine

½ t salt

Let it melt and simmer until it stops sizzling (my guess is that the water in the margarine has to evaporate. I haven’t tried it with butter) and begins to turn a little brown, then add:

½ c popcorn kernels

Cover the pot and slide it back and forth on the burner constantly until kernels begin to pop, and continue sliding it until popping slows to 3-5 seconds between pops. Empty pot into a large bowl (your pot will be very hot & running water into it may warp it, so set it somewhere safe to cool). Your popcorn has buttered and salted itself! Enjoy!