Popping Corn

There is nothing quite like the taste of freshly popped corn, tossed in salt, as here, or in sugar or spice, or left just as it is. Only pop a very small quantity at a time - just enough to cover the bottom of the pan to one kernel deep. As it pops, the corn swells up to make a larger amount than you imagine. First measure the volume of the corn, then use oil equal to half that measure.