Skillet Popcorn

 A few of my colleagues were talking about making homemade popcorn a few weeks ago so I had to give it a try. They had counseled that I be sure to get good quality kernels and hunt for brewers yeast for a cheesy flavor. I am always budgeting, so I opted for the cheap Food Lion kernels and I was unable to find any brewers yeast at the same store. 

The recipe on the back of the bag said to:
 Put 1/4 cup of oil in the skillet along with a kernel of popcorn. 
Cover the skillet with a lid.
When the first kernel pops, add enough kernels to cover the bottom of the skillet and cover again.
Shake the skillet as the kernels pop. 
When the popping slows, remove the skillet from the heat. 

These directions yielded the most wonderful popcorn I think I have ever had!  I sprinkled on a very small amount of garlic salt and I nearly ate the whole batch (a large one) in one sitting. I have since made several more batches, always saving some in an air tight container for a later snack. My coworkers had warned that it is addictive and they were so right!