BEST, EASIEST, FASTEST, MOST FUN WAY TO POP POPCORN.

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I store my knitting needles in a Pringles can.  That pretty much sums up my love of the potato chip. I love them with all of my heart.

In fact, I like chips so much that I can no longer have chips in the house. I just can’t. I cannot be trusted with a cupboard filled with salty, crispy goodness that fits neatly into a bowl and makes my mouth water just thinking about them.  Because if I have chips in the house I eat the chips in the house.  All of them.

I just put a reasonable amount into a small bowl, close up the bag and put it away in the cupboard.  I do this over and over again until all the chips are gone which usually takes about half an hour.

So I’ve had to move on to another snack that I can eat while I’m pretending to watch a movie at night.  I say pretending because what I’m usually doing is half listening to a movie while I work on my computer or creep people’s Facebook pages.  When someone makes a movie that’s more interesting than some of the weirdos I know on Facebook, then I’ll watch it.

Enter popcorn.  My new snack of choice!

Which I don’t really like.

I mean let’s face it. There’s no comparison between the crispy goodness of a potato chip and a styrofoamy mouthful of popcorn.  Luckily I’ve found if you put even just a tablespoon of butter on popcorn it improves it immensely.  And salt of course.  Because salt is the spice of Gods.

I was buying bags of microwave popcorn and using those but I didn’t really like the fake butter popcorn.  I also bought prepopped bags of popcorn which were O.K., but still not great.  Plus the bags of popcorn were expensive.

So on a whim I bought a bottle of Orville Redenbacher’s popcorn and brought it home with me.  Since we all like to live in a world where we do things the cutest, most Pinterest-worthy way possible I immediately pulled out a pot and some oil and tried to stove top pop my popcorn.

All I ended up with was a pot I had to scrub burnt oil from and 3 popped kernels.  So that’s how that went.  And it went that way several times.  There’s apparently a bit of a trick to getting popcorn to stovetop pop.  I tried all the tricks and I was never satisfied with the popcorn.  Plus I had to stand there and shake the pan, which looks great in a Pinterest photo, but in real life I don’t want to spend any more time on a crappy snack I’m not even going to enjoy because it isn’t potato chips, than I have to.

I didn’t have any paper bags in the house so I couldn’t pop it in the microwave.

Or could I?

Yes.  Yes I could.  I have no idea how I came up with this but I might have invented the greatest way to pop popcorn ever.  Especially if you have kids.

IT’S LIKE JIFFY POP YOU CAN WATCH!

 

 

Once the popcorn is done popping, I add a tablespoon of butter onto the plate on top, which is hot enough to melt the butter, then I just tip the melted butter into the popcorn. Add salt. And enjoy.

When I say “enjoy” I mean eat. Popcorn is  eaten. Potato chips?  Potato chips are enjoyed.

Have a favourite popcorn topping for me?  Lemme know!

142 Comments

  1. Pati Gulat says:

    Here’s how I do it : pour an UNGODLY amount of butter (aka 1/4 cup… Give or take 2 or 3 extra T.) n your huge saucepan and thrown the cup of corn in with it…turn the burner on med hi and wait til the butter foams up and put the lid on and shake it til it’s ALMOST done popping…take off the burner and wait for a few minutes then EAT !!!! OVER THE TOP buttery goodness will drop down your chin… You’re welcome !!!

    • Pati Gulat says:

      DRIP….. DRIP down your chin….no dropping = no wasting… 😉

    • Cheryl says:

      I usually use the UNGODLY amount of butter to top my popcorn, but your method sounds very interesting. Doesn’t the butter start burning before the corn has popped? I’m dying to try this, but don’t want to waste my delicious butter.

      • Jess says:

        We make stovetop popcorn, using a few table spoons of olive oil and 2 kernels to start, heat it up on the burner on medium to high heat, with the lid on. When you hear the kernels pop, add the rest of the popcorn, put the lid back on and then shake shake shake on the burner until it’s all popped – add salt and freshly cracked pepper, and you’re set. Easy Peasy, although this microwave business seems pretty easy too.

  2. West Coast Nan says:

    Well, that looks like fun! I totally agree with you, chips rule the snack world but are not the healthy choice.

  3. Dagmar says:

    OMG! I don’t understand how or why that just happened but I love it. Is this because both your bowl and the plate were ceramic? That is brilliant. I spotted a nifty little device in the Lee Valley catalogue for making popcorn. It is just a silicone popcorn-type bag. It gets placed into the microwave with kernels and does exactly what you just presented. So perhaps it is just a matter of heat and pressure, with both.

    I love to be silly and dip my popcorn into peanut butter and jam, or even melted butter and maple syrup. Odd yes, tasty, for sure.

  4. Kathleen says:

    We bought the TV-sales plastic bowl you pop in the micro with your popcorn in. That works well.

    And was that a “popcorn” pre-set button? My micro doesn’t have one!

  5. Luanne says:

    Holy moly! Sure glad i didn’t buy that popcorn popper last week!

    (P.s. – hi-5 can’t-have-chips-in-the-house-sister!
    P.p.s. – I usually buy no-butter healthy choice microwave popcorn, and then melt an ungodly amount of butter to go on top.)

  6. Valerie says:

    How long did you set the microwave set for?

    I’ve tried them all and the best salt is Johnny’s Seasoning Salt – in the aisle where OXO and packaged gravies are located.

  7. Ken says:

    Hot air poppers, Strawberry or Dakota Black popcorn.
    Butter, olive oil, parmesan, cajun spice, or whatever tickles your fancy.
    I’ve given Country Gentleman a couple of shots, but it never seems to do the right thing.
    Some of the Peruvian potatoes make death by potato chip seem like an acceptable demise.

    • Karen says:

      What the huh? I have a ton of Peruvian potatoes that I grew this summer in my cupboard right now. Come to think of it when I make fries out of them or just pan fry them they crisp up way more than the other potatoes. Now I’m gonna have to make potato chips out of them. Thanks for that Ken. Thanks a LOT. ~ karen!

      • Ken says:

        A bit of sesame oil in the fryer adds something to chips as well.
        Just saying.
        Oh, and for your popcorn, use your coffee grinder, mortar and pestle, or whatever to powder up some (really, really, crispy, crazy dry, they have to shatter) sun dried tomatoes, and toss the powder on your popcorn with macadamia or truffle oil. Purple or black tomatoes work the best for rich flavour. Easy on the truffle stuff, a few drops in with a neutral oil is fine.

  8. Robert says:

    Soy sauce. My popcorn is usually natural or with a light caramel coating, if natural, that is no salt in the kettle, is usually sprayed with soy sauce or salsa Valentina or sprinkled with curry powder, paprika, saffron or maybe cinnamon. But since you really don’t like popcorn it really doesn’t matter

    • Karen says:

      You’re right. It doesn’t, lol. But curry and cinnamon? I could get on that bandwagon. ~ karen!

      • Robert says:

        Even better, try it on french fries or your sweet potato fries but instead of adding it after they’r fried put them in the starch, toss and then fry

  9. Karen, I adore Nutritional Yeast (aka “Noosh”*) on popcorn. It’s flakes of cheesy heaven, and I’m not even a huge fan of cheese. Takes the place of butter, in my book–just spray the popped corn with a little olive oil so that the Noosh sticks. I still add salt, though… *Some people hate the term “Noosh”. Whatever. It’s delicious.

    • Angela says:

      I concur!! Nutritional Yeast aka Noosh is excellent on popcorn!! I toss abit of butter in mine first then Noosh, then salt. Perfect!

  10. Sarah says:

    Can you get Tony Chachere’s there? It’s the most amazing seasoned salt. I imagine it would go well with buttered popcorn.

    • nancy says:

      Tony’s is awesome but I sneeze like a crazy. I use “Slap Ya Mama”, it’s as good without the entertaining side effect.

  11. gloria says:

    This did not work for me. First I tried 2 mins. Nothing. Another 2. Nothing. Ad infinitum. Until the bowl was so hot it was about a nanosecond away from becoming molten. I got three popped kernels. Yes, used brand new popping corn. What gives? I have always used the shake the pot on the stove top method with glorious results, however, I’m old now and do not need yet another maneuver that results in arm flab flappage. It’s not a pretty sight.

    • Karen says:

      Did you try it just now Gloria? I’d say you either need a newer microwave or your popcorn has dried out. If it isn’t in an airtight container or is too old it can lose it’s moisture content. And moisture content is king when it comes to popcorn. It needs to be 14% moisture to pop properly. Yeah. I know that off the top of my head. I’ve been doing popcorn research lately for another post, lol. ~ karen!

      • TucsonPatty says:

        I use only Orville Redenbacher popcorn (holds nose in the air to look down upon all those other unworthy kernals) but we used to put non-poppy popcorn into the fridge with just a couple of sprinkles of water into the jar of kernals, leave it in the fridge and the moisture comes back into the kernals. Works!

        • gloria says:

          It was a brand new bag of popcorn. Therefore I can only conclude that my microwave is not powerful enough. Which I should have figured out by the instruction booklet that came with it. The picture on the front of the booklet showed a woman in a dress, heels, and a pearl necklace. And a lace apron that said Cocktail Hour on it in rhinestones.

          • Cheryl says:

            I don’t know what type of bowl you used, but I have read it should be a glass bowl, not anything porous like some ceramic bowls are. Maybe the plate makes a difference too?

            • Karen says:

              You’ve read about this Cheryl, lol? Every time I think I invent something I discover that it already was invented! I was SO sure I invented cheeseburgers once. ~ karen!

            • Cheryl says:

              Sorry Karen! I saw a post about it on OneGoodThingbyJillee.com a few months back. Whoever invented this method (and cheeseburgers!), I thank you!

            • Karen says:

              Ha! I just looked and she posted about it over a year ago. There’s no such thing as a new idea! Btw she makes Marshmallow Popcorn! THAT’s something to try! ~ karen!

            • Berry says:

              Secret trick from making rice krispie treats which use a similar marshmallow mix – add a tablespoon or two of molasses and a teaspoon of vanilla (a T of bourbon is also tasty, fyi)

    • Dale says:

      Does your microwave have a setting for popcorn? Doing just 2 min at a time would heat up the popcorn and cool off before it would pop. I set my micro for like 5-6 minutes BUT monitor the timing between the last pops of the popcorn. Once it gets to 3 seconds between the last pops, shut it off and pull the bag/bowl you are using out of the micro with gloves. I’ll rob the cheese packet from a box of mac and cheese to sprinkle on the popcorn, while hot most of it sticks to the popcorn.

      • gloria says:

        Guess I need to pass this along to my kitchen R&D dept. (that would be me, I’m also the M&A dept., as well as the QC) and play around with the type of bowl. I used glass, but it got so hot, I was afraid it was going to explode. And that was at 2 mins. intervals for about a total of 8 mins., w/ kernel poppage of about 3.

  12. TucsonPatty says:

    Oh, my, I loves me popcorn! My Dad was a fanatic and all of his kids kind of are, also.
    My absolute favorite seasoning is: garlic powder, onion powder, salt, butter, cayenne pepper, parmesan cheese and then if I have it, sometimes a sprinkle of bac-os. They taste sorta kinda like BBQ potato chips (before the cheese and bacon) which is my favorite chip of choice when I can find it without MSG. Migraine city right there! Thanks for the tutorial! I have a stovetop aluminum pan that has a stirrer inside that twirls around when you crank the handle. Probably this exact one here. http://www.whirleypopshop.com/stovetop-poppers.html
    It gets so hot so fast and makes the best popcorn ever!

    • Karen says:

      I would LOVE one of those but my house does not have a lot of storage so I have to be really careful with my gadget choices. 🙁 ~ karen!

      • Kim C says:

        Tusconpatty-I second the Whirley Pop! It pops all the kernels, speedy, light and airy.

        Karen-We are a family of 4 living in 750 sq ft. with a Whirley Pop popper thrown in for good measure! I am a neat freak and a potato chip freak. You can make it work Just replace your usual chip stashing spot with your shiny new Whirley Pop.

        • Pam says:

          I’m short on cupboard space, too but find a way to keep my whirlypop on hand. You can store unpopped corn inside it, too. And I’ve been using the same one for 20+ years!

        • Becky says:

          I have a whirley pop for home and the cottage. I live without a lot of kitchen utensils/appliances at the cottage but the whirley pop is crucial!

        • Ccommee says:

          Oh, dear! My dad bought me one of these years ago and I donated it immediately because we have such a tiny house I had NOWHERE to put it. I had no idea it was such a magical pan … Or I would have kept it!

      • Amy in StL says:

        I have a decorative old-timey looking metal one that I use over campfires, but it does require shaking. But you can leave it next to the fireplace, at least I do. When you use it over a fire in the fireplace the popcorn gets a nice smokey flavor.

    • Janet says:

      I would concur with the garlic salt and parmesan. Delish! And thanks for the earlier comment on moisture content, Karen. I wondered why popcorn that was previously fine was no longer popping. Probably forgotten in the cupboard when I found the chips…..

    • marli says:

      I was scrolling and reading and thinking the whole time: Whirley Pop. So thank you!! I agree, Whirley Pop makes THE BEST popped corn!
      As for storage, I use it almost daily (nightly) so I just leave it on my stove top. Like the folks when I was growing up all had tea kettles they just left on the stove top, I have my Whirley Pop. Can’t get enough!!
      Smiles, marli

  13. Nancy Blue Moon says:

    Nothing better than butter on popcorn…will try your method tomorrow…just got a new microwave…

  14. Auntiepatch says:

    Coconut oil, salt, corn, and a little sugar in bottom of pot with a lid. Hold & shake pot ABOVE the fire so that it doesn’t burn. Dump into a bowl and add butter if you like. I’ve been making popcorn like this for 55 years. Never fails.

  15. Barbie says:

    I SO agree with you on the potato chip thing vs popcorn….and I do the exact same thing if they are in the house! I was actually thinking to myself….”hmmm, there is a great advantage to living alone….you only buy what “you” want to buy”….so if chips are a problem for you…you don’t buy them. Where as I have to buy them for kiddos lunch and for his chip eating but never gaining weight dad!! 🙁
    I do find that if I get some of that cheesy powder for popcorn add a bit of butter it sticks real good! That’s the best…if I’m trying to really really watch my calorie intake I spay it with olive oil or butter flavor spray and “then” sprinkle the cheesy topping. Something I used to do long ago when I was a SUPER health food junkie was to add brewers yeast…tasted a lil like cheese and was really healthy. I don’t go that far now…lol I just use the crappy for you cheese powder topping like they have at the theater.

  16. Rsoe says:

    Parmesan cheese, with or without dried herbs and pepper; or cinnamon sugar, or sweetened cocoa powder. Kraft Mac & Cheese cheese is now available in a shaker- that would be good too.

    • Karen says:

      I tried the Kraft powder! I had a box in my cupboard (because I’m Canadian and we all have a box of Kraft Dinner in our cupboards) and sprinkled it on my popcorn thinking it would be fantastic! It wasn’t. But I didn’t put butter or oil on the popcorn so it had nothing to stick to. I’ll try it again. LOVE the idea of cinnamon sugar. ~ karen!

  17. Edith says:

    Hi Karen,

    I used to love regular buttered popcorn….. until I discovered KETTLECORN, freshly made in one of those big black iron kettles at a fleamarket. It’s warm and crunchy and the perfect balance of buttery, salty and sweet. Like a holy trinity.

  18. Pam says:

    That’s a pretty neat trick, but I don’t own a microwave. I’ve been using my trusty stovetop whirlypop for years and love it! Bestest flavor combo is butter, salt, cinnamon and sugar. Oh my!!

    By the by, you may have intended to say ‘invented’ not ‘invested’. Or maybe not.

  19. Jodi says:

    I can’t tell you how excited I am that this actually worked!! I used a silicon steam cover thing-y and a medium Pyrex bowl. I absolutely despise cooking it on the stove and I didnt want yet another gadget. We used a little melted coconut oil instead of butter on the top and sprinkled with salt and curry. Really good stuff; thankful to see this post. You’re awesome!

  20. Katie says:

    I’m not sure of the exact recipe but we were visiting friends a few weeks ago and he made us Pumpkin Spice popcorn. And he used coconut oil instead of butter, with the usual pumpkin pie spices. SO AMAZING!

  21. Danee says:

    For me, popcorn is the snack of choice. Always! My favorite meal that my mom made when I was a kid was Sunday night, popcorn night! We didn’t eat a roast on a Sunday, it was a huge vat of popcorn with hard cider to drink (with 6 kids, my mom was a little liberal in looking for ways to knock us out early and quickly so she and dad could eat steak!) Here in Spain they serve popcorn salted but with NO butter so I am slowly introducing butter on popcorn over here and it’s taking off. In the interest of health sometimes I use a olive oil with garlic spray but the best is butter, real butter. Karen I think it was you who did a tutoral on toasted lemon zest (NOTE, YOU CAN ACTUALLY TOAST IT IN A HOT AIR POPCORN POPPER!) so topping of choice is butter and a spice mix of sea salt, toasted lemon zest, chili flakes and pepper (thrown together in a reused pepper grinder) with some parmesan cheese thrown over while it’s still hot.

    It’s 7 in the morning here, now I want popcorn for breakfast!

    • Mary W says:

      I have a hot air popper, a lemon, a love of lemon, and diabetic so popcorn is the snack of choice. I don’t have instructions for toasted lemon zest nor have I ever heard of it. Can you please let me know how? Sounds delicious.

  22. Lindy says:

    Ah I am of your tribe Karen. Potato chips are FORBIDDEN to darken my door. I would easily scoff a family pack before I’ve even thought of getting out a natty bowl. And don’t get me started on wasabi crisps… crack cocaine for the modern age.

    In fact the only time I permit myself chips are when we have houseguests. Because the poor things would need some chips on our aperatif tray. I positively twinkle down the chips and nuts aisle in the supermarket. They think I am beaming with delight to see them come to stay. Little do they know that is the secret smile reserved for the woman who is about to launch herself into a vat of potato chips. Utter bliss.

  23. Ev Wilcox says:

    My husband is a pop corn junkie. After a meal fit for a king (well, a jester, actually) he still makes up a bunch of popcorn on the stove, ruining further a nice Farberware pan that I have totally given up on. The outside of it looks like a poster-pan ad for pan-abuse! Since it was part of a set that was a wedding gift for us almost 50 yrs ago, oh well. My daughter has tried to turn him to the dark side of kettle corn, but he is content to ruin away with a ton of butter and maybe some Parmesan. Sigh….

  24. Sylvia says:

    My future mother in law decided that I needed a popcorn popper. I live in a fifth wheel….. It’s in storage, now, since the first 3 times I used it, I ended up with popcorn all over the living room.

    DON”T USE A PLASTIC BOWL to pop popcorn in the microwave. I tried that. It popped the corn, but I ended up with divots all over the bowl.

    I have pretty good luck making it on the stove or in the microwave with a glass bowl. Just watch it closely, and then dump “an ungodly amount” of butter (as another commenter said) into it. YUM.

    • Sylvia says:

      Oh yeah, I forgot to add this: When I was a kid, my Mom made popcorn on Sunday nights as part of our dinner. She would also make chocolate pudding…. Salted, buttery popcorn dunked into chocolate pudding is THE BEST THING EVER.

  25. Jenny W says:

    My name is Jennifer, and I have a potato chip addiction – hangs head in shame 😉
    Truth is, I would look like a supermodel if it weren’t for Ruffles BBQ chips, and that would not be fair to my four, much older sisters, so I snack on!
    I am Canadian, and I too, have a box of KD in my pantry. It’s for emergency purposes only, of course, like snowstorms, hangovers and laziness.

  26. Leanne says:

    My favourite popcorn topping is olive oil and Sriracha. Cock sauce improves everything. Especially popcorn.

  27. Sandra Lea says:

    This is the way I usually make my popcorn because it’s fast and easy and healthier, I skip the butter. But I do agree with the others who mentioned the Whirley Pop, there’s nothing that makes popcorn better.

  28. Monica says:

    I too had to quit buying chips after accidentally discovering the best snack EVER!!!
    Dipping Wavy Lays potato chips in Nutella. You know the awesome goodness of sweet and salt together….you’re welcome.
    Since I was well on my way to needing all new pants, we are a popcorn house now. While my popcorn is popping I melt equal parts butter and olive oil in a little pan. Drizzle on top, then sea salt and black pepper. Sometimes the simplest is also the best.

  29. Kathleen in Fl says:

    I rarely comment, but that video was too freaking funny. Thanks for my first belly laugh of day. I hate popcorn. Totally love chips which I refuse to buy. Have a great day, and thanks again.

  30. billy sharpstick says:

    One word: smoked paprika. Okay, that was two words.
    Chip tangent: I like pita chips, and made a large vat of clam dip for a party. I was going to buy the chips. They are not with the regular chips. Pita chips are now superhip gourmet food and are sold in the deli department near the hummus, another superhip gourmet food. I inspected the prices. It turns out that pita chips, usually with superhip gourmet spices added, are about four times the price of fresh pita bread. Apparently “superhip gourmet” is semantically equal to “overpriced overhyped”. I cut the pita in eighths, separated the two layers, spread out on a baking sheet and put them in the oven at about 250 until they were crisp(about twenty minutes?)
    About those legal price per unit requirements. You still have to carry a calculator(they call them “cell phones” now. Take an eleven year old child with you to operate it.) with you to figure them out. They are stated in cents per ounce, cents per unit, cents each, cents per cubit, etc.
    Okay, no more coffee for me this morning. (BTW, I get up at six, see your new posts that always come at exactly 12:03 am EST, think I am the first one to read it, scroll down and see forty comments already. Don’t you people ever sleep?!)

  31. Ruth says:

    I can’t keep chips in the house… neither Pringles potato nor Soldanza banana chips. I once fooled myself into thinking I could buy these things in bulk and have them last a month or two. That did not go well…. AT ALL.

    My family loves what you North Americans call ‘kettle’ corn — crunchy, sweet and a bit salty, all at the same time. It’s not chips, but it stops a gap. I’ve done a spicy popcorn with turmeric, cayenne and salt OR nutritional yeast and cayenne OR just sea salt and cayenne (there’s a recurring cayenne theme here) — for the days when the popcorn needs a kick.

    We don’t own a microwave or I could try your version. What we use is a heavy-bottomed stainless steel pot with glass lid, on a low flame, and coconut oil instead of butter.

    Those CHIPS though… nothing compares. Chips, chips, chips…

  32. Jack Ledger says:

    Why are there not that many jokes about popcorn?

    Because they are corny!!

    I am old and losing touch………don’t blame me.

  33. Pat says:

    We used to do the pot on the stove with oil. Then we went to the microwave popcorn package routine but then realized how bad it is with all the additives. Then we bought a Whirly Pop popper, which is a pot with a lid that has these prongs attached to it that keep the popcorn flying around in there…add oil, heat, add popcorn and turn the top handle to whirl it around. Perfect popcorn everytime. While my husband does that, I gently heat various combinations of olive oil with balsamic vinegar, a bit of curry powder, or whatever catches our fancy in the spice cupboard that night. You need to experiment a bit with the flavours you like. There are suggestions out there. Much better for you than, sigh, chips. Then we consume a very large bowl before it gets cold.

  34. Kate says:

    Hmmm…. Popcorn toppings?…….

    Idris Elba? Does he count?

    I’d definitely drop him for a heavenly, salty, tangy, salt & vinegar crisp anyday though.

    Luther’s coming back soon. 🙂

    https://m.youtube.com/watch?v=jjckFn45Tcc

    • Karen says:

      Are you KIDDING?! LUTHER’S COMING BACK??? ~ karen!

      • Kate says:

        I know! I actually thought of you the second I saw the trailer. Ha ha! ……. But then it took me about a week to actually get around to sending a link for it to you, sorry about that. I have no idea when it’ll be available to view in canada either. But at least you know it’s coming…. one day.

        • Lauren from Winnipeg says:

          I had heard that there was going to be a Luther movie that was based on his life prior to the series. I would prefer just more seasons of Luther, but I’ll take what I can get. Excellent show.

          • Lauren from Winnipeg says:

            Yes! Ruth Wilson is returning. Loved her character.

            • Karen says:

              That’s GREAT news Lauren! I was hoping she’d be in the series but didn’t have time to Google if she was. Plus didn’t want to be disappointed when she wasn’t. You made my day! ~ karen!

    • Jenifer says:

      Salt and vinegar…popcorn???? I am DEFINITELY trying this soon!!!

      (Along with some butter and cinnamon sugar…suppose I’ll have to watch a movie now so the family worry about me!)

      Thanks for the ideas!

  35. Jane says:

    Since nobody mentioned this combo….try a tblsp of coconut oil and a tblsp of honey melted together and drizzled over the top….yummy!

  36. Tracy says:

    Totally, totally addicted to popcorn! Go to the movies….WE get a bucket and “I” eat it before the trailers have ended. Hello, Refill!
    At home, I throw some kernels in a paper bag, roll down the top and pop. Pour into a bowl and toss with spritz of Orville Redenbacher’s popcorn oil and popcorn salt. THEN….hit it with some ghost pepper salt from ( http://www.savoryspiceshop.com/blends/ghosts.html ) and snarf.
    Have been know to shake parmesan cheese on it, too.
    And, welcome to the club. I’m also a Can’t Have Chips in the House kinda gurl…..sigh.

  37. karin says:

    ooooooh, I like the sparkly snow flake background….
    oooooooooooooooooh, I LOVE the shirt you’re wearing, when will it be added to the shop? cause I would buy that and I’m sure I’m not alone.

    call me a heathen but I don’t care much for chips, I do love popcorn though and will definitely try that out.

    have a great day.

    • Karen says:

      Hi Heathen! Thanks, I’m happy someone finally mentioned my snowflake background! I was hoping to get tee shirts up in time for Christmas but I don’t think that’s gonna happen I’m afraid. They *will* eventually be for sale but I’m going to have to relinquish control and have them printed at a professional shop as opposed to screen printing them myself. I just plain old don’t have time. ~ karen!

  38. Mary MacDonald says:

    In the butter you intend to put on top, add rubbed rosemary needles and some cayenne powder. After your corn is popped, pour half the butter and toss, then pour the other half and toss some more. Then, add some nutritional yeast flakes. So so good!
    Higher protein and waaaay less salt, so I can be snacky but still virtuous about the low sodium thing.

  39. mbaker says:

    I like mine with salt, fresh-ground black pepper and rosemary. I usually skip the butter when I do this, but there’s no reason you couldn’t add a little.

  40. Traci says:

    Gah! We have been on a popcorn hiatus because it is a choking hazard for the little guy…it is such a great snack though!

  41. connie says:

    When we were kids we’d go to the variety store to buy those small individual sized pack of chips. And it was enough. Now I seem to have no problem plowing thru a full size bag, haha! I too can’t have them in the house- I start off with good intentions and put a small amt. in a bowl but ending up going back for more .. and more… I love plain rippled chips nestled on a plate beside a small bowl of soft butterscotch ice cream as my dip;) Luv the salty and sweet combo! For my popcorn I sprinkle it with nutritional yeast and pepper (not sure if that’s the same as brewer’s yeast) Or chili powder and lime zest, or onion powder and dill
    (YUMM)

  42. zippy says:

    I like adding salt and pepper, but when I’m too lazy to do that I’ll just use Montreal steak spice (it’s one shaker instead of a shaker and a grinder… some nights that’s just too much work)
    One advantage of the whirly pop style of popcorn maker: you can pop the kernels in bacon drippings.

  43. Kelly says:

    Supreme popcorn inspiration! Don’t have a microwave so have been using the whirlypop for years. It is the greatest. Kids all got one when they moved out. When they were younger and had friends over and saw no microwave, the first question was “So you don’t eat popcorn?” What, of course we do! There was life before the microwave, and great snacks.

  44. Laura Bee says:

    Yep, chips are evil. They vanish too quickly. I love my popcorn. Although, this last bag has been popping only half the kernels. It shoots at least 1/2 cup unpopped out into the bowl. Then some will pop & fly all over. My daughter like to try and catch them. I even bought a different popper, because I thought that was the problem. I think a Whirly-Gig is in order, so they can’t escape before they pop. I used to buy the white cheddar & dill pickle shakey stuff from Kernels. And an obscene amount of butter always.

  45. Sabina says:

    I have my grandmother’s old popcorn popper, an aluminum saucepan that has a bar attached the lid that scraps the bottom and sides of the pan while you turn the lid itself, no crank like the whirlypop. In my “pinterest” enthusiasm I also purchased an air popper this summer to make a salted carmel corn recipe that has now been added to my Christmas cookie repertoire. I like both for their separate reasons, can’t beat the sentimentality of grandma’s pan though. But I like chips much better, salt ‘n vinegar. I, too, cannot keep them in the house because I will eat them until they’re gone and the insides of my cheeks are raw from the vinegar…and then I’ll have nightmares…

  46. jainegayer says:

    I eat pound cake like you eat potato chips. I swear I only cut the very skinniest piece of it when I go into the kitchen (every 10 minutes or so). I am so amazed at the end of the day when the plate is empty. I mean who ate all that pound cake and why can’t I zip up my jeans? I will try your microwave popcorn method. Looks as easy as slicing a skinny piece of cake.

  47. Liz says:

    a friend of mine used to make all types of crazy popcorn. Her best was definitely, bit of butter, salt, cracked pepper, and grated aged white cheddar tossed in. Unreal.

  48. Christina says:

    I discovered a few years ago that you could pour 2 Tbsp of kernels into a plain, brown lunch bag. Fold down the top of the bag a little, lay it on its side in the microwave, set the microwave for 2 minutes on high, and voila! Hot, delicious, crunchy popcorn (improved immensely, as you noted, with a little butter and salt). I felt like such a chump for ever having thought I needed the plasticky, chemical-y, odorous prepackaged bags of “microwave popcorn”. All popcorn, it turns out, is microwave popcorn.

  49. martha says:

    I love popcorn and make it almost every night! This is the popcorn maker I have. I use coconut oil and add salt after popping. The lid is the serving bowl.
    http://www.amazon.com/West-Bend-82306-6-Quart-Electric/dp/B00004RC6R/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1449073929&sr=1-5&keywords=popcorn+maker

  50. Ron says:

    Not sure if it’s been mentioned but the best way to store unpopped kernels is to store them in the freezer. This will keep the kernels moist. Kernels may take a bit longer to pop but I always get 99%+ of the kernels to pop in my microwave by following these instructions:

    1. Add 1/3 cup of kernels to Nordicware Corn Poppe
    (http://www.amazon.ca/gp/product/B00004W4UP?ref_=CA_XB_DPT_79)

    2. Microwave using popcorn setting (2 min. & 40 sec on my microwave).

    3. When time is up, give bowl a shake & microwave for one minute more.

    4. Remove from microwave and remove all popped corn.

    5. Return container with uncooked kernels to microwave and microwave for 1 minute more.

    Different microwave ovens will require different times.

  51. Laura says:

    Do you have a recipe for All-Dressed seasoning? Because I think would would be brilliant on popcorn.

  52. ~JackieVB says:

    Kale chips! They’re a great alternative to potato chips they’re crispy and salty no Styrofoam consistency here. Massage some olive oil onto the leaves, sprinkle on some chili powder and some cumin and bake at 350 until crispy and a little bit darker than they started. You’ll have to stir it once while cooking to get all sides crispy. Not exactly fast though since you have to make sure the kale is dry and removed from the stem but oh so good.

  53. Teresa Jennings Richardson says:

    Question…How does the Glass gem corn pop up? I bought some seed those past spring and planted it, but only had 3 nubbins of ears to grow so I’m gonna save those to give it one more try. I prefer corn popped on top of the stove. I get my cast iron skillet out and put it on the stove with the eye on high to preheat. I get out the popcorn, butter, oil, and the lid that fits that skillet. Then I put half a stick of butter and a tablespoon or so of oil so it doesn’t burn in the skillet with a coupe kernels of popcorn and put a half cup of corn kernels in my measuring cup. While waiting for the 2 kernels to pop, I put everything back up. After the kernels pop, I add in the 1/2 cup and put the lid on. I let it sit on the burner about 15 to 20 seconds, pick the skillet up, give it a shake and set it back down til it starts to pop. I turn the eye down to medium then. I pick the pan up to shake it every 15 to 20 seconds briefly til the corn it all popped. I take off the lid sprinkle on salt–very light for me, heavy for the hubby. So I pour mine into my bowl before I salt his and pour into his bowl. I pour us both a glass of Crystal Light lemonade and take him his and go back to get mine. He takes the empty bowls back to the kitchen and washes up. Popcorn is usually hot and crispy straight from the skillet.

  54. Sriracha, onion powder and salt…that’s the ticket!

  55. Jennie Lee says:

    I once had a roommate who had many excellent virtues. One was that she made delicious enchiladas from scratch. But the one you’ve prompted me to tell you about is her popcorn secret. This is not a healthy popcorn secret. This is a wicked but delicious popcorn secret. She used bacon grease instead of oil, when making shake-the-pot type popcorn. It is absolutely wonderful. When a lucky person eats this popcorn, in my experience, they don’t say “Hmmm. Bacon.”. They just say “OMG! What did you do to make this popcorn taste so good!”. So if you want to avoid a lecture about the evils of bacon, just smile mysteriously and tell your guests it’s a secret.

  56. Allison says:

    Some friends gave us some buffalo (as in wings, not bison) seasoning and it is delicious on popcorn. I may need some for a snack this afternoon. . .

  57. Rachel says:

    Popcorn gets stuck in my teeth. I hate that. But I find it comforting with butter and melted chocolate and I love to gross everyone out by licking the liquid butter and chocolate left in the bottom of the bowl. Nasty yes, but so tempting. I have a habit of eating popcorn with a chocolate wafer bar at the movies and as a child in the 70s when we went to the “cinema” in Trinidad, the most popular one called the “Globe” in Port-of-Spain, they had popcorn and a local wafer bar called “Tunnox” that I would consume together alternating bites while my sisters watched me with scorn and shame. Now I see there is available the chocolate laced potato chip. And chips don’t get stuck in my teeth. This video was funny though, as no self respecting Trini would ever make popcorn in a microwave but always in a well conditioned century old iron pot handed down from great granny. I have less self respect and time so this method suits me fine. And since I was never allowed to string popcorn for the Christmas tree as my mother thought it would attract unwanted insects, I think this a greaseless and quick way to get it done. Thanks Karen!

  58. Sheila says:

    I am unfortunately a stranger to popcorn in all the guises mentioned here…having been brought up in haggis land where no popcorns were running free through the heather! However your many variations on a theme have whetted my appetite to such an extent that my boring old cheesy biscuits have just been donated to the dog! o that I was able to taste all the salty and saucy flavours! I’ll never do it – it’s like an inaccessible dream! I loved Gloria’s description of the lady in rhinestones!

  59. Berry says:

    Use a microplane grater to shave fresh lemon zest into the butter before melting it. Toss the popcorn with the butter, add fresh cracked papper, a little salt, a tiny bit of garlic powder, a tiny bit of grated nutmeg, and a heaping lot of parmesan also grated on the microplane.

    Melt butter with maple syrup and fresh rosemary tips. Sprinkle in fresh cracked pepper and coarse salt while tossing the popcorn and butter mixture. (also super good if you then bake it to make a hard coating.)

    Butter, honey, cinnamon sugar, and salt. Or better yet, cardamon and powdered ginger.

    Coconut oil mixed with like 3 drops of sesame oil plus salt. Also delicious when sweetened.

    Do you like chai? Sometimes I take a chai tea bag and put the contents through a spice grinder, then mix it with vanilla sugar and a little salt and sprinkle that on popcorn. (Minus the salt, it also makes amazing sugar cookies.)

    And because tis the season, make your favorite version of cranberry butter, then melt that and put it on your popcorn with toasted pecans.

    For some reason I’m hungry for popcorn…

  60. Trissi V. says:

    My favorite thing on popcorn is Albukirky Seasoning’s Casa Seasoning or Green Chile Rub…I always use that stuff when I pop popcorn on the stove or sneak it into the movie theatre. The Casa went on my breakfast burrito this morning, before I stuffed it in my mouth in three bites…Good stuff.

  61. Erin says:

    Wow. These comments may have converted me from a popcorn hater to a popcorn eater. (Bacon on popcorn??? Awesome.) Love is reserved for potato chips.

  62. Heather (mtl) says:

    I stopped eating chips and put on 15 lbs cos I fell into the sugar bowl. Dangerous as it’s really hard to drop sugar cravings. Never put on weight with chips, either but that may be in part cos I’d make myself walk to the depanneur for them. In a storm even. BTW, cold chips are the absolute best as the fat and crunch are more pronounced.
    Oh, yes, this post is about popcorn. I don’t like it. I keep trying to like popcorn, but it never turns out that way. I will try some of these here, though, especially the cooking with bacon fat one 😉

  63. Gretchen Sexton says:

    Like it’s just a PLATE on top?!?!
    I never saw anything like it.
    Ever!

  64. Mindy says:

    I’m a stovetop popper. It’s so quick and easy. But the topping secret is……cheddar. It’ll change your life. Just sprinkle some grated goodness on, nuke it for 47 seconds, and prepare for the heavens to open up. Also, nutritional yeast is delicious on popcorn. “Cheesy”, without the grease.

  65. TucsonPatty says:

    I’m trying to fit into a two sizes too small vintage dress for Christmas and you are all making it soooo hard. I need to stop reading these comments, and wait until after
    Christmas to reread and then try all the various goodness you had spawned, Karen. I want some popcorn soooo badly right now! I’m going to go to bed to try to forget about how hungry I am for it and what a craving I have for it. Cheers. Oh, yes, I’m a vegetarian but that popcorn pooped in bacon grease…sounds heavenly. I can’t believe we never tried that on the farm with our bacon grease container on the back of the stove…we always popped in with the heavy pan shaking method, with a dollop of Crisco shortening. My mom and two sisters made a Crisco commercial in 1965 in our house in Western Kansas and indeed, I still use only Crisco. Now I use Crisco oil in my whirlypop.

  66. mayr says:

    Bragg’s Liquid Aminos, Udo’s Choice 3-6-9 oil, Brewers yeast, and if yer feeling fancy-kelp powder.

  67. Bonnie says:

    Lee Valley sells the Whirly Pop popper. I highly recommend it to everyone. Use a teaspoon of coconut oil and it tastes just like movie theater popcorn. Yum!

  68. Ben says:

    Oh honey, just fix yourself a big plate of buttery Brussel sprouts to snack on and an apple…
    Just kidding, I saw your face contort into a YUCK face mess… LOL

  69. Manisha says:

    My hubby is a popcorn aficionado. He only uses Orville Redenbacher. I’ve tried to buy him fancier stuff but ended up throwing it away after one try. I don’t mess with his preferred popcorn any more. The lastest favorite topping is dill and parmesan cheese (and butter, of course) which I also like but I can’t really eat popcorn. It gets stuck in my teeth and can be pretty painful. The dill and parmesan is really hard to resist! I hope you try it.

  70. Dale says:

    Want the long version of getting a nice, buttery warm bowl of popcorn?
    Karen, the “do-it-yourself” in you will love this.

    As a child growing up on a farm in Iowa, I would help Grandpa plow the rows in the garden to plant the popcorn seed in the spring. After a summer of weeding, hilling the rows, irrigating if needed, we would harvest the ears of popcorn to be stored in our basement. On a chilly winter evening watching one of the 3 (yes, 3) channels on our television, Dad would hand one of us kids an ear of popcorn to shell by hand. He then put those kernels with 2 tablespoons of lard (yes, lard) into a frying pan with a lid. As the first kernels started to pop he would shake it until they stopped popping and toss them into a large bowl. It took two batches for our family of 8. We loved every kernel especially knowing the work it took to get it to our mouth.

  71. Nancy says:

    I am so fortunate…I have a commercial popper, yes, like the theater! I use ONLY WHITE popcorn. Use 1/4 Orville Redenbachers oil to 3/4 grape seed oil and 1 teaspoon popcorn salt. I think this would work in Whirlygig and microwave.

    • Karen says:

      The kind that’s all encased in glass? Funny story. I have a commercial popper too, lol. I forgot all about it. It’s in my basement. I got it as a promotional gift from an entertainment show when I was a host. It’s HUGE. I haven’t used it for years but I remember that you were supposed to put the popcorn in it and also some sort of fake butter stuff. I guess you could put real butter in the well as well, I’m not sure. ~ karen!

  72. Deb says:

    Back in 2009, while looking for treasures in a thrift shop, I came across an “Atom Pop” from the 1950’s (still in its original box with the cartoon drawings of 50’s kids looking in wonder at the miracle of popped corn–at least I think that was what was on the box). It was $2.00, so what the heck. I’ve been using it to make popcorn ever since. A little oil of your choice, some popcorn (1/4 to 1/2 cup), low to medium heat, no shaking. You just have to get used to waiting until there are very few “pops” left….the inclination at first is to remove the pan from the heat too soon. I’ve use it on both gas and electric stoves. You can add butter if you want; I find the oil I use is fine for tasty popcorn. I’ve recently experimented with a version of “kettle corn” that is not too sweet…I add some sugar when I can hear the oil sizzling, but before popping begins. After the popcorn is done, I had some salt. A nice balance between sweet and salty.

    You can still find the Atom Pop online. Still made in the USA, but a different company than the one who made mine back in 50’s, but the same design. I bought one as a gift for friend because I think it is the best popcorn maker.

  73. dee says:

    Browned butter, lots of it. Maybe some parm reggiano, or finely grated old white cheddar. And Karen, have you ever considered doing a column or two on the treasures in your basement

  74. dee says:

    Oops, messed that one up….so how about a post or two on the glories of your basement. Prosthetic legs, commercial corn poppers? Inquiring(nosey?) minds are so curious.

  75. Diane says:

    I make popcorn on the stove on medium with a little vegetable oil. No shaking needed. Butter and truffle salt. Just follow the instructions on the label.

  76. Katrock says:

    ALDI sells the Whirley Pop in the fall every year. It’s only about $15US. I finally landed one two years ago. Put a little oil in it put as much popcorn or lasts in it. Crank the handle, it starts popping and keeps going and you better have a big bowl ready! Microwave the butter and add the salt to the popcorn with it, Yum Yum Yum! For micrwave popcorn we go for the Pop Secret Homestyle. Tastes delicious!

  77. Diana says:

    I bought a whirly pop, from a thrift store and i use coconut oil and let me tell you BEST POPCORN EVER! and i hardly have any unpopped kernels. You wont even miss the butter!

  78. Karen Moysi says:

    Try using Himalayan Pink Sea Salt. More minerals better for your health.

  79. Evelyn says:

    We generally squirt a bunch of sriracha sauce into the butter and then toss it with the popcorn, adding some salt. Our snack of choice this year.

  80. James Rowling says:

    this was most useless website i have ever gone to!!!!!!!

  81. James Rowling says:

    I expected more from this website and it should be put to the bottom of the search list or not on the search list at all

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