Pour the corn kernels,
minced garlic, and oil in the bottom of a large stockpot.
Cover the pot with a
lid, and put it over high heat.
When you hear the
first few kernels popping, grab the pot and gently shake it back and forth over
the heat (about 3-4 inches above the burner). This keeps the corn from burning.
When there is about 2
seconds of space in between popping sounds, you know you’ve popped nearly every
kernel in the pot. Turn off the heat and remove the lid carefully, there will
be a cloud of steam.
DIRECTIONS FOR COCOA PUFF POPCORN
1 cup of popcorn kernels popped however you
want (though if using oil, take note that the final preparation here is sweet
and use a neutral oil or a sweet oil like coconut)
Blend cocoa powder and powdered sugar in a
ratio of 3:1 (perhaps 5 tbs cocoa powder, 2 tbs powdered sugar).
toss cocoa mixture over corn, then drizzle 1/4-1/3 cup melted butter over
the corn (continuing to toss and stir).
DIRECTIONS FOR CHILI-LIME POPCORN
1 cup popcorn kernels popped (air popped or in a stock pot with a bit of oil) Toss the popped corn with zest of 2 limes,
1-2 tablespoons chili powder blend, 1/4-1/3 cup melted chicken fat, and 1 teaspoon salt.