Like most folks I’ve been seduced by the convenience of microwave popcorn – throw in an bag, hit the “popcorn” button, rinse, repeat. Over the holidays I made some caramel popcorn using the (*gasp*) non-microwave variety and had the oppertuniuty to hone some long forgotten popcorn skills:
- 2.5 tbsp oil; canola , corn or peanut
- 1/2 cup un-popped popcorn kernels
- 1/4 tsp popcorn salt
- 3 tbsp unsalted butter, melted
In a 6 qt pot add oil, 3-4 popcorn kernels and cover. Heat oil over medium high heat until the kernels pop. Remove from heat and wait 30 seconds. Add salt and remaining kernels and return to heat with lid cocked open to allow steam to escape. Scoot pot back and forth across burner as kernels pop. When popping stops, remove from heat, add butter, re-cover and spin pot to distribute butter. Add more salt as desired.
Why the 30 seconds? To allow the oil to return to a tempature slightly below popping. When the kernels are added and returned to heat, they all pop at around the same time.
If you don’t have popcorn salt, you can put regular table salt in a grinder to get a finer texture. I tried it in my food processor but there wasn’t enough “heft” to get the salt spinning round with the blade. A coffee or spice grinder can be used instead.
You can also use a metal 6 qt mixing bowl instead of a pot and aluimum foil with slits makes a great steam release lid (not to mention bringing back Jiffy Pop memories).
IMHO this stuff beat the pants off of the microwave stuff. The minor amount of work is well worth the effort in the taste department.
