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Use one of our flavored popcorn recipes to jazz up your favorite movie night snack. Or for an even easier option, try these simple popcorn topping ideas: Garlic powder or garlic salt. Dried parsley and grated Parmesan. Nutritional yeast, which is a healthy—but still flavorful—alternative to cheese. 2 / 21.
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Basically, the application of heat makes popcorn kernels pop open. The proteins and starch in the hard endosperm soften and start to expand with steam. The tough hull, which can withstand more pressure than other types of corn, gives the endosperm more time to soften up and create more moisture and steam inside so that the popped corn is fluffy.
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Let cool for 1-2 minutes, to allow the layers to separate. Using a spoon, gently scoop off the foamy top on the butter and discard (no need to be perfect, just get as much as you can). Set the butter aside while you make your popcorn. In a large soup pot with a lid, melt the coconut oil over high heat.
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Begin by heating up the popcorn machine for a few minutes. Once it's warm, add 2 tablespoons of coconut oil to the popper. The beta carotene in the coconut oil adds to the yellow coloring of the popcorn (secret number one). Also add in 1/4 teaspoon of the secret ingredient.
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Instructions. In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it's ready when you need it.
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Plug in the popcorn maker and turn it on. When you've added all your ingredients, close the lid and plug your device in. Some popcorn makers will start heating up right away, while others will have an "on" switch you'll need to hit. The stirring arms should begin turning, stirring the popcorn as it cooks. 5.
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Directions. Place a large (8-quart) pot over high heat and add the oil. The oil should just cover the bottom of the pan. Heat the oil until it's rippling but not smoking, then add the popcorn kernels and shake the pot so the kernels form a single layer on the bottom. Place the lid on the pan and immediately reduce the heat to medium.
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Put your popcorn into a large brown paper bag and crease the top over a few times to stop the popcorn escaping. Put it into the microwave, set the timer for 3 minutes on high and press "Start". You'll hear the corn starting to pop. Once the popping sounds die down to around one per second stop the microwave and remove the bag.
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Heat fat: Melt clarified butter in a large pot over medium high heat (medium for strong stoves). Add a few kernels of popcorn and wait until they pop - this means the oil is now hot enough. Quickly remove test popcorn. Add popcorn: Add remaining popcorn, lift pot off stove to shake and spread corn out evenly.
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The Microwave Method. The microwave made the tasters' least favorite popcorn. It tasted stale right out of the microwave, and only continued to shrivel up as it cooled. Not only did this method leave behind many un-popped kernels, the popcorn also easily burned if left in the microwave for just seconds too long.
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Add two tablespoons of any oil with a high smoke point and 1/3 cup popcorn kernels to the pot and cover it with a lid. Using medium heat, cook the popcorn until the kernels start popping. Shake the pan to help the popcorn heat evenly for two to three minutes, until all the kernels have popped.
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Stovetop Popcorn Directions. Melt oil: In a large, heavy-bottomed pot, melt the coconut oil over medium-high heat. Add popcorn: Once melted, add 3 popcorn kernels. Once those three kernels pop, add the salt and the rest of the popcorn kernels and swirl. Cover and remove from heat for 30 seconds.
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Put 3 or 4 popcorn kernels into the oil: Wait for the popcorn kernels to pop. Elise Bauer. Add the rest of the popcorn: When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Elise Bauer. Elise Bauer. Cover the pot, remove from heat and count 30 seconds: (Count out loud!
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The Presto PopLite is the best of our picks at making a large quantity of popcorn quickly. In just about 2½ minutes, this machine transforms half a cup of kernels into roughly 18 cups of popcorn.
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Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Then boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over the popcorn, stirring to coat.
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Movie Popcorn: Place 3 tbsp Popcorn Butter in a large 10L/10qt lightweight pot over medium heat (medium high if weak stove). When the butter is almost melted, pour in Yellow Colouring, if using. Quickly give the pan a shake to disperse the colouring across the base.
