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1/2 cup popcorn kernels 2/3 cup (1 stick plus 2 2/3 T) butter OR 1/3 cup butter and 1/3 cup corn oil 1 1/2 t. salt 1 small garlic clove 1/4 cup minced chives
Put corn in skillet large enough so that kernels can be spread over bottom in one uncrowded layer. Put another skillet over low heat and melt 1/3 cup butter or heat oil. After 2 minutes, test by dropping in 1 kernel. Of kernel pops immediately, add remaining corn and cover skillet. Shake back and forth to keep kernels moving. In another pan, melt remaining butter. Add salt, garlic, and chives. Pour over popped corn and toss. Makes 3 quarts Source: My Old Recipes