Adapted from baianicchia.blogspot.com
Red Flint corn makes great popcorn; however, when freshly harvested, only about 40 percent of kernels will pop. To increase popping efficiency, let the corn dry for a few weeks (out of the bag) in a cupboard or on a counter. Or you can dry the corn in an oven at 125°F for 4–6 hours or so. The best way to test if the popcorn is completely dry is to try to pop a tablespoon or 2 of kernels. If they all pop, you’re good to go; if not, let them dry a while longer.
How to Pop
- Add enough peanut, sunflower, safflower, or canola oil to lightly coat the bottom of a 6-to 8-quart lidded pot (heavy-bottom pots work best).
- Add ½ to ⅔ cup popcorn kernels (depending on the size of the pot), and shake gently to cover with oil.
- Heat to medium-high and leave lid cracked just enough to let steam escape but not popcorn.
- Once popping starts, shake periodically until there are 2–3 seconds between pops, and remove from heat.
- Add melted butter, salt, and/or your seasoning of choice.