|Popcorn fresh from an enameled cast iron dutch oven|
An enameled cast iron dutch oven is an ideal way to make popcorn. The end result is free of unwanted chemicals, incredibly tasty, and is easy to do once you get the hang of it.
The key is to keep the heat lower than you might think. Give it plenty of time to heat up. Once the bottom of your cast iron dutch oven gets hot, the corn pops in a hurry!
Note: if you have a traditional (bare cast iron) dutch oven, there's a bare cast iron dutch oven popcorn recipe for you as well.
- 1/3 cup Canola oil and Walnut oil mix, 50/50 mix
- 2/3 cup Popcorn
- Salt (to taste)
Heat canola and walnut oil (mixed 50/50) in your enameled cast iron dutch oven over medium heat. Oil should be a little less than a quarter inch deep in the pan. Toss in two kernels of popcorn (to test oil temperature), and place lid on pan until they pop. This will probably take 5-8 minutes.
Once both test kernels pop, add enough popcorn to cover the bottom of the pan entirely (about 2/3 cup), and replace the lid loosely.
Shake pan gently while kernels pop to keep from burning, and keep the lid slightly ajar (half inch or so) to help steam escape.
Once popping slows down and/or the dutch oven is full, remove lid, and (with hotpads) dump contents into a large steel bowl.
Season to taste with finely ground salt, or whatever else your heart desires.