When I was a child I spent a lot of time with my grandparents. My grandpa loved to make popcorn. Not the stuff in the bag, but the real thing! Over the years I have learned to do it well and have added a number of modern flavor twists. However, I must say that I’ve never gotten accustomed to my grandmother’s habit of putting in it a glass of milk and eating it with a spoon….Yuck! Now I can pop a batch in just minutes with no duds, a variety of flavors and NO soggy ones. You would think it would be easy but there are a few tips and tricks I will share with you so that it comes out light, fluffy and perfect!
You will need:
- A sturdy, good sized metal pot.
- 3 tbsp of canola oil
- A piece of foil large enough to cover pot and fold over sides
- 1/3 cup of white popcorn kernels
- 1/2 stick melted butter
- Seasoning of choice
- Large serving spoon
- Large serving bowl
Directions:
Put pot on burner at medium/high heat.
Add popcorn kernels.
Cover pot lightly with foil. You don’t want foil tight as it will keep steam inside and make the popped corn soggy.
Taking handle of the pot in your hand, slide pot back and forth over burner to move kernels and prevent them from burning.
Continue to move pot as you hear corn begin to pop and continue until popping stops.
Immediately remove foil to release any steam.
Pour popped corn into a large bowl.
Microwave butter to melt -about 20 seconds.
Ok, here’s trick #1 – DO NOT pour butter onto popcorn! It will get instantly soggy and it will absorb into only a handful of the popcorn.
Take a large spoon (like a big serving spoon) and take up some of the butter and pour it down and around the side of your bowl. Then use the spoon to stir the popcorn along the edge of the bowl and keep stirring in a circular motion from the bottom of the bowl. Then add a bit more of the butter on the side of the bowl again and follow the same procedure. You will see as you stir the popcorn each piece picks up a little of the butter on the side of the bowl and as you continue to stir the pieces begin to distribute the butter among each other. Don’t butter too much or you wont be able to avoid soggy popcorn.
Adding Flavors!
I love different spices and flavors and I get pretty creative here. Savory flavors are great for eating in front of the TV or for cocktail parties. Sweet flavors are great when I have a craving and I don’t want to overdo it on calories.
“Carrie the Greek” – Greek seasoning. You can buy it or make your own. I’ve done both, but the one I buy has salt, garlic, black pepper, oregano, sage, and “other spices.” sprinkle on about two teaspoons and check for taste. Add more if desired. I usually don’t have to add salt when I use the purchased Greek seasoning because it contains enough. Stir to distribute seasoning.
“Feeling Spicy” –Add 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, one tsp salt, and 1/2 tsp pepper. Mix thoroughly and sprinkle over buttered popcorn and stir to distribute.
“Ole” – Sprinkle two tsp taco seasoning over buttered popcorn.
“Crazy Curry” – Add 1 tsp curry powder, one tsp salt, and 1/4 tsp cumin. Mix thoroughly and sprinkle over butter popcorn and stir to distribute.
“Cinnamon Toast” – Blend 1/2 tsp cinnamon with 3 tbsp white sugar. Mix well. Sprinkle over buttered popcorn and stir. Yummie! You can also add a very small touch of nutmeg if you’d like to add more sweet spice flavor. Pumpkin pie spice works well during the fall months too!
If grandpa were still here I know he’d be proud of my creativity and my passion for carrying on his tradition. Miss you pop.
The Dizzy Gourmet 