Exploding on the big screens Mr Foxx tweeted get the popcorn ready, a raging debate in our house is sweet or savoury? Which one would it be in your household. Popcorn does not just need to be popped and placed in a bowl can do a lot with popcorn try any of the following for a change.
According to simply recipes
- Cook time: 10 minutes
- 3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
- 1/3 cup of high quality popcorn kernels
- 1 3-quart covered saucepan
- 2 Tbsp or more (to taste) of butter
- Salt to taste
1 Heat the oil in a 3-quart saucepan on medium high heat.
2 Put 3 or 4 popcorn kernels into the oil and cover the pan.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it’s fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.
5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.
6 Salt to taste.
Additional tips:From the comments section
a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.
b Fun toppings for the popcorn – Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.
Yield: Makes 2 quarts, a nice amount for two people, or for one hungry one.
Caramel Almond Popcorn Clusters
Yield: 20 Pieces
- 10 cups freshly popped popcorn
- 2 cups whole almonds
- 1 cup firmly packed light brown sugar
- 1/2 cup butter or margarine
- 1/4 cup light corn syrup
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 1/2 teaspoon baking soda
- Preheat oven to 225 degrees. Spray 15 x 10 baking sheet with non-stick spray. Mix popcorn and almonds in large bowl.
- Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.
- Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.
- Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container.
Peanut Butter Popcorn Squares
Yield: 12 good-sized squares
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter — smooth or crunchy
- 2 quarts popped popcorn
- Combine corn syrup, sugar and peanut butter in a large saucepan.
- Bring to a boil while stirring constantly.
- Over low heat, boil for three minutes. Remove from the heat and add popcorn.
- Toss with wooden spoons (mixture will be hot) to coat well and press into a greased 13 x 9 x 2 inch pan. Cool and cut into squares.