I dug out some black truffle salt for another thread ad started craving.
I found an interesting “recipe” that involved testing the oil temp with a few kernels, adding the rest when they pop, then removing the pan for 60, 30, 20 seconds so they all came to the right temp and pop together. Sounds good, right?
Popcorn is an infrequent indulgence for us so I don’t hold back on the fat! I use bacon grease in my pan on the stovetop, and plenty of it. Once the popcorn is done, I dump it into a bowl and add butter directly back to the hot pan, letting it brown and the water cook off completely before pouring it over the popcorn. We usually make enough to fill this bowl, which every child of the 80s will remember:
I missed this thread first time around. We take our popcorn very seriously at chez digga. Before the pandemic, I would get bulk popcorn by the poundful (I’m so sad that bulk foods were a pandemic casualty). Popcorn is B’s specialty. He pops only in olive oil, in a non-stick stockpot. When we’re feeling indulgent, he’ll add a bit of butter. Throw in a few kernels in high heat, once we hear them pop, he dumps in the rest.
I usually do the flavoring, most often nutritional yeast, Penzey’s Szechuan Roasted Salt&Pepper, sometimes Old Bay, although spring onion finds it a bit too spicy if I’m too heavy-handed.
Peanut oil, Red’s popcorn in the heavy saucepan. Covered till the first pops start then shake shake shake
till its done popping. Into the bowl with the PSTOB going into the hot pan. Add to popcorn along with salt.
Yum… now I’m going to need to make some.
Funny how some people take so seriously what I consider a common every night thing. Microwave popcorn, butter melted in a small bowl. Only cleanup is the popcorn bowl. Interesting about the bacon grease and stick of butter. And no offense - but I really could have lived without watching AB winding up with a minimal amount of popcorn (putting it in three different bowls) after all that effort.
Put two large or three of my handfuls of everyday popcorn into one bag
Fit the other bag over the open top of the popcorn bag and slide down. You should now have a brown paper box with popcorn in it.
Put it in the microwave for 2 1/2 minutes. Note your microwave may take more or less time but start with that.
While the microwave is going put waaaay too much butter in a ramekin. With no added oil you need the butter in order for the waaaay too much salt to stick. (Please note we consider this a feature and not a flaw. )
Take it out when it quits popping and pour into a big bowl.
Nuke the butter until melted and pour over with salt.
It’s better than prepackaged microwave popcorn because of what’s NOT in it.
I’ve posted about this before, but I bought this hand crank model that works with my induction stovetop, so I don’t have to worry about scratching up my glass surface:
I use it with avocado oil and the scarlet kernel popcorn from Rancho Gordo. 2-3T. oil per 1/3 cup popcorn. Everything pops up in 3-4 minutes tops. Salt and sometimes butter (although I like the flavor of the oil) at the end. Cleans up easily too.