Traditional, non-GMO, whole yellow popcorn. From Lehne Farms LLC in Roseburg. According to farmer Glenn, this popcorn is best cooked on the stovetop, but it can be cooked in a microwave air-popper.
Directions: In a large tightly covered pot, heat 1 Tbsp of vegetable oil or crisco. Add 3 kernels to the pan immediately, and cover. Once those three kernels pop, add another cup of popping corn and turn the heat to low. Allow kernels to pop, keeping the lid tightly on. Once you can count to 3 seconds without hearing a kernel pop, remove the popcorn from the heat. Mix popped popcorn with melted butter and salt.
Tips and uses: Lower heat is better for this popping corn. If you are cooking on a stovetop, some stirring or shaking may be necessary to get the best results. If you have a gas range, you might need to remove the pan from heat briefly. A generous coating of oil will help all the kernels pop.
Storage: For best results, keep un-popped kernels in a glass jar in the refrigerator. May also be kept frozen. If kernels start to dry out, add a tablespoon or two of water for each two cups of kernels and shake together.