popcorn!

When I was in Dublin, I found this "gourmet popping corn" in multicolored kernels.  Irresistible?  Duh!  I have been waiting for an occasion to make it.  

 Last night BF jet-setted to South Africa, leaving me and the new roomie (who's heading out tomorrow for three weeks of her own).  We popped corn and watched Castle.  Question of the night: DO these kernels pop in the same color as their outsides, or are they all the same color inside?

first stirrings...

Verdict?

barely a difference.  The yellow ones were kind of yellow-tinted.  You could see the outer colors on the bottoms of the popped kernels.  

Let it be known, though, that this popcorn was delicious.

Recipe?  1 glug vegetable oil in a big pot.  Heat the oil, dump in the kernels, put lid on the pot.  Agitate frequently so the bottom-most corn doesn't get burned.  Stop when pops are more than 2 seconds apart.  BAM.