I use a small casserole, add a little olive oil. Close the lid until it’s hot, throw a kernel or two. Wait for them to pop, then throw in the rest, close the lid and swish them around.
Once they start popping i continue to swish every few seconds, with my other hand opening the lid a little bit for the steam to escape.
I also would like to know toppings to add!
We received one of these as a Christmas present from my brother-in-law and his wife a few years ago. It’s by far the best popcorn maker I’ve ever used.
Back to the topic of toppings, a guy I used to work with sprinkled cayenne on his popcorn, which gave it just the right amount of zing. Popcorn by itself is neutral enough that I think you could put just about anything you find tasty on it…just use you imagination.
That being said, I personally am partial to butter and salt.
I have one of those! I also have one of these…it was my dad’s and he gave it to me. We use it when we’re making a whole bunch.
I like Parmesan cheese on mine.
OMG! You people are just too young.
You take some vegetable oil, and cover the bottom of a dutch oven. Add the popcorn in a single layer. Cover. Heat over medium to medium high heat. When you start to get impatient, or hear the first kernel pop, start shaking it over the burner. Keep shaking back and forth until you don’t hear any more kernels popping. Remove the lid, pour into a bowl, and add the seasonings of your choice.
I’m gonna try Kraft mac-n-cheese powder. Sounds awesome!
Tell me about it. I don’t even use a dutch oven, just a pan with a heavy enough bottom. The important thing is to shake the pan for even heating and coating of the kernels. No problem with steam not escaping; it’s just a regular pan lid and if there’s too much then it just pops up enough to slip out the side.
I always go with light butter and salt myself (and you have to coat it immediately; the longer you take the worse it gets distributed), but I need to try bacon salt. I made a bacon fried rice tonight as an experiment that got raves so there may be come interest in bacon popcorn around here…
Thank you mama (dada?) that’s what I need to know.
I like my carmel chewy and not cruncy so keep that in mind.
carmel popcorn:
1 cup popcorn kernels, popped
1 1/2 c brown sugar
3/4 c butter
6 T dark Karo
Combine all in small sauce pan. Cook over medium heat just to full boil. Remove from heat and pour over popcorn. Stir and eat.
Toffee popcorn:
1 c popcorn, popped
1 1/3 c sugar
1 c butter
1/2 c light corn syrup
dash salt
1 t vanilla
1-2 c salted peanuts, cashews, mixed nuts, or whatever.
cook butter, sugar, salt, and corn syrup in medium sauce pan over low heat stirring constantly. Bring to rolling boil. Boil for 4 minutes. Remove from heat and stir in vanilla. Pour over popcorn, add nuts, stir together. Eat.
Sloppy joe seasoning mix - you know, the little packets? - is surprisingly good with popcorn.
Cinnamon, a dash of salt and sugar or Splenda. I like most popcorn flavorings but am partial to the sweet ones.
Our saucepan lids have a small hole in them which allows steam to escape. The instructions were to just keep shaking the pan until the popping stopped. Even so, as this was my first time i had woefully over estimated the capacity of the pan, and 100 grams of kernels meant I had to hold the lid down. Just 50 grams next time I think.
For butter lovers, the late Paul Newman (popcorn connoisseur extrordinaire) recommends spattering it on with a butter knife after meltting the butter and by god, I like it that way!
Q
We use butter, salt, and Worcestershire sauce.
No, a saucepan and a lid is how the world popped popcorn back in the day (unless you were one of those families that could afford Jiffy Pop).
I used to love the look of panic on my mom’s face if she poured too many kernels in the pot and had to wrestle the lid a little to keep them contained.
PopCorn Supply has a wide range of things to flavor popcorn with.
I personally have a few Caramel, and Kettle Corn flavorings from “Glaze Pop”, and the original Flavacol butter flavored salt (this is what the “professional poppers use.” I’ve even got a shaker full of the stuff as it’s a slightly buttery, very fine grain salt, which I sometimes use on things like baked potatoes.
Easy to use, and good stuff.
I recently bought a thing of lemon-pepper, I now put it on just about everything; popcorn included. I put it in while the popcorn is about halfway popped and mix it around, then sprinkle a little on top of the bowl when it’s done.
Also, lemon-pepper nachos are awesome.
A bit OT, but these also are bitchin’ for roasting your own coffee.
This is my sister-in-law’s recipe, and it’s fantastic. It’s also very easy to make, but not at all good for you (which makes it even yummier, IMHO).
1/2 cup peanut butter
1/3 cup corn syrup
1/3 cup brown sugar.
Melt the brown sugar and corn syrup together over medium heat. Add the peanut butter and stir until smooth (make sure the sugar is completely dissolved before adding the peanut butter or the topping comes out grainy). Mix the topping into the already popped corn and serve.
On occasion, after adding the topping to the popcorn, I’ve been known to sprinkle the mixture lightly with sea salt. The mixture of sweet and salty is quite nice.
I have some smaller pots and I make a foil dome with some holes in it. It’s perfect for letting the popcorn pop in my medium pan and not my big expensive one.
Also butter is only a vehicle for the salt. Salt is where it’s at.
I should try some kettle corn in there too.
What kind of oils do you guys like? I tend to use soy just cause I have so much of it.
Let me be the first to say: nutritional yeast. Not the large flake kind, but the small flake. Good compliments to this are butter or olive oil and tamiri/soy sauce.
My local theater has all sorts of popcorn seasoning to put on its popcorn, including parmesan, nutritional yeast, and a number of spices including a proprietary blend from the restaurant next door. There I discovered that a tiny amount of sugar can really make the flavors pop.