Profile: Popcorn kernels that are 100% natural. It's ideal for popping at any moment. Popcorn pops lighter than other varieties, making for a more sensitive and delicate snack.
For up to a year, store the popcorn kernels in sealed plastic or glass containers in a cold, dark, and dry environment.
Preheat 3 tablespoons of oil in a deep pan over medium heat on the stovetop. High smoke-point oils are the best to use (peanut oil, safflower oil, soy oil, sunflower oil, light olive oil, or coconut oil). Add 1/3 cup popcorn kernels to the heated oil. Cover the saucepan and continue to move the pan or stir the kernels to prevent them from burning. Cook for 2 1/2 to 4 minutes, or until each pop is 5 seconds apart.
1/3 cup popcorn + 1 tablespoon oil Fill a brown paper bag halfway with the kernel and oil mixture. Fold the top of the bag over twice and shake it vigorously. Cook for 2 1/2 minutes, or until each pop lasts 5 seconds.
|Shelf Life:||3 Years.|
|Country of Origin:||United States|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|