Ingredients:

• 3 Tbsp coconut, peanut, or canola oil

• 1/3 cup popcorn kernels (preferably from UCD student farm)

• 3-quart covered saucepan

• Spices to taste (cinnamon, sugar, chocolate sauce, caramel sauce)

Preparation:

Stove: Heat oil in saucepan on medium to high heat. Put 3 popcorn kernels into the oil and cover the pan. Once the kernels pop, add the remaining 1/3 cup of kernels in an even layer. Cover the pan with the lid, but try to keep it slightly ajar to allow steam to escape. Once the popcorn begins to pop gently shake the pan (this will prevent burning). When the popcorn slows to several seconds between each pop remove from heat and dump into a bowl. Flavor with spices of your choice.

Microwave: Mix 1/3 cup kernels with 1Tbsp of oil, place in brown paper bag, fold bag closed tightly. Place bag in microwave on high for 2-3minutes. Stop microwave when kernel pops are greater than 10 seconds apart. Season with spices/sauce of your choice.