How do you make popcorn?

Sky <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I often make homemade popcorn on the stovetop in a medium size pan with
a bit of oil in the bottom and about 1/3-cup of raw popcorn. I also
place a paper towel between the pan and its cover to absorb excess
moisture while it pops. No special popcorn maker, no special dedicated
corn-popping equipment, just simple stuff already in the kitchen.

Not counting the paper towel, that's pretty much how I make it 🙂

K

Sky said:

But, what about popcorn concoctions like 'cracker jacks' or
'fiddle-faddle' or some other flavored popcorn?

Add Microplaned(tm) Parmesan or Romano cheese.

-sw

Oh pshaw, on Thu 18 Oct 2007 06:21:58p, Sky meant to say...

Quoted message said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

I often make homemade popcorn on the stovetop in a medium size pan with
a bit of oil in the bottom and about 1/3-cup of raw popcorn. I also
place a paper towel between the pan and its cover to absorb excess
moisture while it pops. No special popcorn maker, no special dedicated
corn-popping equipment, just simple stuff already in the kitchen.

But, what about popcorn concoctions like 'cracker jacks' or
'fiddle-faddle' or some other flavored popcorn? I've often wondered if
I could take a 'cheese packet' from the 'blue box' and use that to make
cheese popcorn - would that work? What other variations of popcorn are
there? What say y'all?

Yes, I can 'google' for a lot of recipes, but I'd like to know what
recipes "y'all" can share. TIA.

Sky, who's too curious again <G>

P.S. MW popcorn is way too nasty IMNSHO!

P.P.S. Not to mention, this might be a nice change of topic <VBG>

There are some nice popcorn recipe here:

http://www.thatsmyhome.com/mainstreet/popcorn/oven.htm

One example:

Oven Caramel Corn

2 cups brown sugar
1 cup butter (2 sticks)
1/2 cup light corn syrup
1 teaspoon salt
1 cup mixed nuts, optional
1 teaspoon baking soda
7 quarts popcorn, popped

In medium saucepan, bring brown sugar, butter, corn syrup and salt to a
boil. Remove from heat. Add baking soda. Stir well.

Pour over popped corn, lightly toss to coat all kernels. Place on 2 baking
sheets.

Bake in 200-degree oven for 1 hour, stirring every 15 minutes.

Makes 10 servings.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

Up until about six months ago or so we'd just make MW popcorn.

Quoted message said:

I often make homemade popcorn on the stovetop in a medium size pan with
a bit of oil in the bottom and about 1/3-cup of raw popcorn. I also
place a paper towel between the pan and its cover to absorb excess
moisture while it pops. No special popcorn maker, no special dedicated
corn-popping equipment, just simple stuff already in the kitchen.

I now make it by putting about 1/4 cup of oil, plus three kernels of
unpopped corn, in a (covered) pan, over med-high heat. When the three
kernels pop, I pour in 1/2 cup unpopped corn to form a single layer over the
bottom of the pan, then re-cover the pan. When the popping slows down to 1 -
2 pops a second, I take the pan off the heat and pour the popcorn into
bowls. (We're currently experimenting with seasonings like Kernel Season's
Ranch and White Cheddar popcorn seasoning flavors and Molly McButter's
cheese flavor.) Soooooo much better (not to mention, healthier and cheaper)
than MW popcorn...

Mary

In article <[email hidden]>,

Sky said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

I often make homemade popcorn on the stovetop in a medium size pan with
a bit of oil in the bottom and about 1/3-cup of raw popcorn. I also
place a paper towel between the pan and its cover to absorb excess
moisture while it pops. No special popcorn maker, no special dedicated
corn-popping equipment, just simple stuff already in the kitchen.

My DH makes ours the same way you make yours, except he uses clarified
butter instead of oil.

I'll have to tell him the paper towel trick, that's nifty.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Sky said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

MW.

Quoted message said:

No special popcorn maker, no special dedicated corn-popping equipment,
just simple stuff already in the kitchen.

Same here, on all three points.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

Blinky the Shark said:

Sky said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

MW.

Quoted message said:

No special popcorn maker, no special dedicated corn-popping equipment,
just simple stuff already in the kitchen.

Same here, on all three points.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

Yeah, but beware all those 'funky' ingredients for MW popcorn. It's now
proven fact that some might cause health hazzards (sp?)!

Sky, who doesn't do MW popcorn except for a rare few bites
(knock on wood!)

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

I often make homemade popcorn on the stovetop in a medium size pan with
a bit of oil in the bottom and about 1/3-cup of raw popcorn. I also
place a paper towel between the pan and its cover to absorb excess
moisture while it pops. No special popcorn maker, no special dedicated
corn-popping equipment, just simple stuff already in the kitchen.

But, what about popcorn concoctions like 'cracker jacks' or
'fiddle-faddle' or some other flavored popcorn? I've often wondered if
I could take a 'cheese packet' from the 'blue box' and use that to make
cheese popcorn - would that work? What other variations of popcorn are
there? What say y'all?

Yes, I can 'google' for a lot of recipes, but I'd like to know what
recipes "y'all" can share. TIA.

Sky, who's too curious again <G>

P.S. MW popcorn is way too nasty IMNSHO!

P.P.S. Not to mention, this might be a nice change of topic <VBG>

I prefer my popcorn rather plain. Would use butter, but am allergic.

I use an old 2 Qt.Revereware pan. I popped corn in it once and got those
little black marks that never seem to go away. Then sometime later, I had
an accident with one of my other pans. Was cooking some chayote and forgot
I had it on. I stood there wondering where the smoke was coming from. So
rather than trying to scrub out the burned mess, I just bought a new set of
pans. Mine were getting rather decrepit anyway. They don't make Revereware
like they used to. But I saved the 2 Qt. pan just for popcorn.

I used to use olive oil, but these days I use coconut oil. I don't measure.
Just enough so it's about as deep as a layer of popcorn kernels. If I'm
making it just for me, I just use one layer of kernels. If I'm making more,
I add more oil and kernels. I have a tendency sometimes to add too much and
this doesn't work very well. Get a lot of unpopped ones that way but I
never seem to learn.

I buy my popcorn at the health food store. It's very fresh. I get yellow
and also some colored. When the bags start running low, I mix the two.

I then put the pan on the heat and turn the dial to 7. That seems to be the
perfect temp. I don't do anything else. Just wait for it to pop. I've
found it is not necessary to shake the pan or move it back and forth rapidly
like my parents used to do. Only if I have overfilled the pan do I need to
shake it to try to shake down the unpopped kernels. I will lift the lid
once or twice to let out the steam. Will have to try your trick with the
paper towel.

When the pan is full, I dump out the popcorn. If there is more left to pop,
I put it back on the heat and keep repeating until it's all popped. Then I
sprinkle on some Real Salt. I've tried using Smart Squeeze (the only
margarine I can find that I'm not allergic to). It gives a buttery flavor
but since the main ingredient is water, it makes it kind of soggy. Not so
great. I used to use a butter flavored salt but it contains real butter so
I'm allergic.

Daughter sometimes likes to put nutritional yeast on her popcorn.

I've read that you can melt some peanut butter with your oil and that gives
the popcorn a peanutty coating.

I've also heard that you can drizzle melted chocolate over it. That doesn't
sound appealing to me.

Last year I made tons of caramel corn for my daughter's school. We tried a
variety of recipes to get the best one. I OD'd on the stuff and I don't
think I'll want any sweet popcorn for a long time now.

Never could stand cheese on popcorn. Guess I'm just a fuddy dud.

"Wayne Boatwright" <wayneboatwright_@_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

Oh pshaw, on Thu 18 Oct 2007 06:21:58p, Sky meant to say...

Quoted message said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

I often make homemade popcorn on the stovetop in a medium size pan with
a bit of oil in the bottom and about 1/3-cup of raw popcorn. I also
place a paper towel between the pan and its cover to absorb excess
moisture while it pops. No special popcorn maker, no special dedicated
corn-popping equipment, just simple stuff already in the kitchen.

But, what about popcorn concoctions like 'cracker jacks' or
'fiddle-faddle' or some other flavored popcorn? I've often wondered if
I could take a 'cheese packet' from the 'blue box' and use that to make
cheese popcorn - would that work? What other variations of popcorn are
there? What say y'all?

Yes, I can 'google' for a lot of recipes, but I'd like to know what
recipes "y'all" can share. TIA.

Sky, who's too curious again <G>

P.S. MW popcorn is way too nasty IMNSHO!

P.P.S. Not to mention, this might be a nice change of topic <VBG>

There are some nice popcorn recipe here:

http://www.thatsmyhome.com/mainstreet/popcorn/oven.htm

One example:

Oven Caramel Corn

2 cups brown sugar
1 cup butter (2 sticks)
1/2 cup light corn syrup
1 teaspoon salt
1 cup mixed nuts, optional
1 teaspoon baking soda
7 quarts popcorn, popped

In medium saucepan, bring brown sugar, butter, corn syrup and salt to a
boil. Remove from heat. Add baking soda. Stir well.

Pour over popped corn, lightly toss to coat all kernels. Place on 2 baking
sheets.

Bake in 200-degree oven for 1 hour, stirring every 15 minutes.

Makes 10 servings.

I used to make that one as a kid. Very tasty.

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Blinky the Shark said:

Sky said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

MW.

Quoted message said:

No special popcorn maker, no special dedicated corn-popping equipment,
just simple stuff already in the kitchen.

Same here, on all three points.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

Yeah, but beware all those 'funky' ingredients for MW popcorn. It's now
proven fact that some might cause health hazzards (sp?)!

Sky, who doesn't do MW popcorn except for a rare few bites
(knock on wood!)

I buy some for my daughter that is just popcorn and salt. She doesn't eat
that kind often, but it's an option when I don't feel like making it and she
wants some. I do wonder about the bags though. They might be putting
chemicals into the popcorn.

Sky said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

I often make homemade popcorn on the stovetop in a medium size pan with
a bit of oil in the bottom and about 1/3-cup of raw popcorn. I also
place a paper towel between the pan and its cover to absorb excess
moisture while it pops. No special popcorn maker, no special dedicated
corn-popping equipment, just simple stuff already in the kitchen.

I just made and ate popcorn popped in a covered pot with peanut oil.
The pot was one of those pasta boiling pot, with small holes in the
lid. After it was done, I put on melted butter and popcorn salt.
We have popcorn a lot, and I'm sure we will until/unless I start low
carbing again.

Quoted message said:

Sky, who's too curious again <G>

P.S. MW popcorn is way too nasty IMNSHO!

Nasty, full of trans-fats, and just silly to use at home even if you
buy the kind w/o the bad fat.

Quoted message said:

P.P.S. Not to mention, this might be a nice change of topic <VBG>

--Bryan

Sky said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?
[snip]

Can't help you with exotic seasonings. I've tried about all that
you'll hear in replies. Once each. Salt and butter is it for me. I
can offer a popping tip for everyone that does it in a pot on the
stove. You will get a fluffier result if you can manage to lift the
lid to let steam out several times during the popping. Maybe a kernel
or two will escape but it's worth it to avoid the sogginess that can
creep into the popcorn if you keep the pot covered throughout.

But I haven't tried the towel trick, so maybe it does as good a job.
The moisture it captures also won't get to create sogginess. -aem

Julie Bove said:

"Sky" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

Quoted message said:

I often make homemade popcorn on the stovetop in a medium size pan with
a bit of oil in the bottom and about 1/3-cup of raw popcorn. I also
place a paper towel between the pan and its cover to absorb excess
moisture while it pops. No special popcorn maker, no special dedicated
corn-popping equipment, just simple stuff already in the kitchen.

Quoted message said:

But, what about popcorn concoctions like 'cracker jacks' or
'fiddle-faddle' or some other flavored popcorn? I've often wondered if
I could take a 'cheese packet' from the 'blue box' and use that to make
cheese popcorn - would that work? What other variations of popcorn are
there? What say y'all?

Quoted message said:

Yes, I can 'google' for a lot of recipes, but I'd like to know what
recipes "y'all" can share. TIA.

Quoted message said:

Sky, who's too curious again <G>

Quoted message said:

P.S. MW popcorn is way too nasty IMNSHO!

Quoted message said:

P.P.S. Not to mention, this might be a nice change of topic <VBG>

I prefer my popcorn rather plain. Would use butter, but am allergic.

To butter? You're sure? Bummer.

Quoted message said:

I use an old 2 Qt.Revereware pan. I popped corn in it once and got those
little black marks that never seem to go away. Then sometime later, I had
an accident with one of my other pans. Was cooking some chayote and forgot
I had it on. I stood there wondering where the smoke was coming from. So
rather than trying to scrub out the burned mess, I just bought a new set of
pans. Mine were getting rather decrepit anyway. They don't make Revereware
like they used to. But I saved the 2 Qt. pan just for popcorn.

I used to use olive oil, but these days I use coconut oil. I don't measure.

Peanut is healthier, assuming no one is allergic to that.

Quoted message said:

Daughter sometimes likes to put nutritional yeast on her popcorn.

Ewww.

Quoted message said:

I've read that you can melt some peanut butter with your oil and that gives
the popcorn a peanutty coating.

Guess no peanut allergy then.

Quoted message said:

--Bryan

Sky said:

Blinky the Shark said:

Sky said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

MW.

Quoted message said:

No special popcorn maker, no special dedicated corn-popping equipment,
just simple stuff already in the kitchen.

Same here, on all three points.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

Yeah, but beware all those 'funky' ingredients for MW popcorn. It's now
proven fact that some might cause health hazzards (sp?)!

I don't eat 2300 packages a day, which is probably the equivalent of
what they feed the test rats. 🙂

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

Holy [censored], Marecat. I use 2 tablespoons of oil to 1/2 cup kernels. It just
doesn't need any more than that.

Paul

"MareCat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

Up until about six months ago or so we'd just make MW popcorn.

Quoted message said:

I often make homemade popcorn on the stovetop in a medium size pan with
a bit of oil in the bottom and about 1/3-cup of raw popcorn. I also
place a paper towel between the pan and its cover to absorb excess
moisture while it pops. No special popcorn maker, no special dedicated
corn-popping equipment, just simple stuff already in the kitchen.

I now make it by putting about 1/4 cup of oil, plus three kernels of
unpopped corn, in a (covered) pan, over med-high heat. When the three
kernels pop, I pour in 1/2 cup unpopped corn to form a single layer over
the bottom of the pan, then re-cover the pan. When the popping slows down
to 1 - 2 pops a second, I take the pan off the heat and pour the popcorn
into bowls. (We're currently experimenting with seasonings like Kernel
Season's Ranch and White Cheddar popcorn seasoning flavors and Molly
McButter's cheese flavor.) Soooooo much better (not to mention, healthier
and cheaper) than MW popcorn...

Mary

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sky said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?
[snip]

Can't help you with exotic seasonings. I've tried about all that
you'll hear in replies. Once each. Salt and butter is it for me. I
can offer a popping tip for everyone that does it in a pot on the
stove. You will get a fluffier result if you can manage to lift the
lid to let steam out several times during the popping. Maybe a kernel
or two will escape but it's worth it to avoid the sogginess that can
creep into the popcorn if you keep the pot covered throughout.

But I haven't tried the towel trick, so maybe it does as good a job.
The moisture it captures also won't get to create sogginess. -aem

I just tried the towel. Oddly, it remained fairly dry yet steam was pouring
out the sides of the pan.

"Bobo Bonobo®" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Julie Bove said:

"Sky" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

Quoted message said:

I often make homemade popcorn on the stovetop in a medium size pan with
a bit of oil in the bottom and about 1/3-cup of raw popcorn. I also
place a paper towel between the pan and its cover to absorb excess
moisture while it pops. No special popcorn maker, no special dedicated
corn-popping equipment, just simple stuff already in the kitchen.

Quoted message said:

But, what about popcorn concoctions like 'cracker jacks' or
'fiddle-faddle' or some other flavored popcorn? I've often wondered if
I could take a 'cheese packet' from the 'blue box' and use that to make
cheese popcorn - would that work? What other variations of popcorn are
there? What say y'all?

Quoted message said:

Yes, I can 'google' for a lot of recipes, but I'd like to know what
recipes "y'all" can share. TIA.

Quoted message said:

Sky, who's too curious again <G>

Quoted message said:

P.S. MW popcorn is way too nasty IMNSHO!

Quoted message said:

P.P.S. Not to mention, this might be a nice change of topic <VBG>

I prefer my popcorn rather plain. Would use butter, but am allergic.

To butter? You're sure? Bummer.

Quoted message said:

I use an old 2 Qt.Revereware pan. I popped corn in it once and got those
little black marks that never seem to go away. Then sometime later, I
had
an accident with one of my other pans. Was cooking some chayote and
forgot
I had it on. I stood there wondering where the smoke was coming from.
So
rather than trying to scrub out the burned mess, I just bought a new set
of
pans. Mine were getting rather decrepit anyway. They don't make
Revereware
like they used to. But I saved the 2 Qt. pan just for popcorn.

I used to use olive oil, but these days I use coconut oil. I don't
measure.

Peanut is healthier, assuming no one is allergic to that.

Quoted message said:

Daughter sometimes likes to put nutritional yeast on her popcorn.

Ewww.

Quoted message said:

I've read that you can melt some peanut butter with your oil and that
gives
the popcorn a peanutty coating.

Guess no peanut allergy then.

Daughter has peanut allergy. I tried this and hated it.

Sky said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?

MW popcorn is nasty stuff. The smell of that faux butter is just awful!
Pervades everything. It is worse than a woman wearing too much cologne in
an elevator. EEEK!

Jill

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sky said:

As the subject line says, "How do you make popcorn?" Do you make a
popcorn that isn't the usual? MW popcorn? Homemade?
[snip]

Can't help you with exotic seasonings. I've tried about all that
you'll hear in replies. Once each. Salt and butter is it for me. I
can offer a popping tip for everyone that does it in a pot on the
stove. You will get a fluffier result if you can manage to lift the
lid to let steam out several times during the popping. Maybe a kernel
or two will escape but it's worth it to avoid the sogginess that can
creep into the popcorn if you keep the pot covered throughout.

But I haven't tried the towel trick, so maybe it does as good a job.
The moisture it captures also won't get to create sogginess. -aem

All you have to do is leave the lid slightly ajar. The pot should never be
completely covered when making popcorn.

A nice alternative is to cover the pot with a spatter shield instead of the
lid, if you have a spatter shield. (Mine does a better job as a popcorn lid
than it does keeping spatter off the stove.)