Makes 3 quarts. Recipe is by Cynthia L. Nobles.
3 tbls. peanut or canola oil
1/2 cup fresh popping corn
1. Pour oil into a large, heavy-bottomed Dutch oven or pot with a lid and heat over medium-high heat until oil is hot but not smoking. Add popcorn in a single layer. Cover pot, but leave a slight opening to keep popcorn crisp.
2. When first popcorn pops, shake pot back and forth, still leaving cover slightly ajar. Shake every 20 seconds until the sound of corn popping slows down to 1 every 2-3 seconds. Remove pot from heat and allow to sit, partially covered, until popping sound stops completely. Serve hot.