Basic Popped Corn
- use the biggest pot you have
- cover the bottom of the pot with a decent amount of canola, coconut, or grapeseed oil (I use grapeseed oil for the savory flavors and canola or coconut oil for the sweet flavors)
- most say to use a 4 to 1 ratio of popcorn to oil, so 1/4 cup of corn to 2 tablespoons of oil, 1/4 cup of corn will equal about the same amount as a bag of microwave popcorn
- heat the oil up and put 3 kernels in, once those 3 pop, the oil is hot enough
- pour in enough kernels to cover the bottom of the pot
- put on the lid, swirl it around, put back on the heat, and let it pop away
- once the popping stops it's about done, don't leave it on too long or the steam will make it chewy
- remove lid and pour into paper bag to add toppings (about 3 tablespoons of butter will cover 1/4 cup of popped corn)
Italian Herb
- melt butter
- add Italian seasoning and parsley flakes (be as liberal or conservative as you like)
- drizzle over popped corn, and shake until all the popcorn is covered
- drizzle melted butter over popped corn
- immediately sprinkle granulated garlic, freshly grated parmesan cheese, and salt over popped corn (*note* do not add extra salt if you're using garlic salt instead of granulated garlic)
- I used the normal Muddy Buddy recipe found here but cooked it on the oven in a double boiler instead of the microwave
- pour the chocolate mixture into the pot of popped corn and mix to coat, then pour into paper bag with powdered sugar and shake to evenly coat
- begin to heat oil as described above in the basic recipe, as oil is heating add 2 tablespoons of sugar, add corn in the sugar oil mixture, shaking pot frequently, it will be done when the corn stops popping like normal
- I use this recipe, here, and substitute honey for the corn syrup
The toppings I put out were: marshmallows, peanuts, chocolate chips, and butterscotch chips. There are tons of different things you could do for this!
Enjoy :)
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