Because it doesn't require plugging anything in or using the stovetop, this is a good method for kids to pop corn on their own or for use in dorm kitchens. In the Whirley Pop, I included two tablespoons of oil, for a more traditional ratio. Which is best? That’s good news if you’re worried about the perfluorinated compounds (PFCs) in store-bought popcorn bags. We haven’t found a difference in flavor or texture by adding all the kernels to the cold pan, so save yourself some time and go all-in in the beginning. For both the stovetop and the Whirley-Popped corn, I first preheated the oil over medium-high heat with just a couple kernels. That amps up the flavor, but it also adds fat and calories. Look to heart-healthy oils like safflower oil, rice bran oil, avocado oil or pure olive oil. https://www.thespruceeats.com/step-by-step-colored-popcorn-recipe-305737 My personal popcorn intake has recently reached such an all-time high that I’ve had to cut myself off—cold turkey. Instead, speed up the process by skipping the preheating step. This Caramel Popcorn recipe is slightly adapted from allrecipes.com. But in my testing, I found that this provided an opening for hot fat to jet out, nearly taking out an eye in one instance. I didn’t realize that microwave popcorn wasn’t the only way to make it until I watched Drew Barrymore make stovetop popcorn in that iconic Scream scene! Toss the popcorn kernels in the oil to coat. The possibilities are endless, so have some fun with it! An air popper is another great tool to prevent burnt popcorn. Even right out of the popper, the corn failed to taste crisp and crunchy, likely because the internal starches weren’t heated enough to fully hydrate and swell. If you are using coconut oil, allow all of the solid oil to melt. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. The easiest way to make air popped popcorn is in the microwave with a paper bag. If you see something not so nice, please, report an inappropriate comment. Just be careful not to leave it so open that the popping kernels can escape! Also, make sure the bowl is large enough to contain the expanding kernels. The key to creating the best popcorn is heating the kernels evenly. After removing the tester kernels, I poured in the rest of the corn. You can do it on the stove in a pot (or even a wok!) It’s one of the best things to snack on all day long, and to finish off an evening in front of our favorite current Netflix binge! Try to pop them too fast, and the popped kernels may burn while others remain unpopped. Because the outer hull isn’t completely impermeable, timing is also of vital importance. Heating up the kernels too slowly can result in the moisture escaping, leaving behind a surplus of un-popped kernels; heating too quickly means the starch inside won't have a chance to hydrate, resulting in less fluffy popcorn. (Buttery-ish is the real winner here, because homemade buttered popcorn is never as buttery-tasting as the stuff from the concession stand.). Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. I’ve permanently put away my air popper and am now and forever a Whirley Pop believer. I also counted how many un-popped kernels remained in each batch. Although other varieties of corn, such as flint and dent, can pop into a crunchy puff, nothing becomes a fluffy snack quite like proper popping corn. You’ll want to add melted butter or oil to help the seasonings stick. As far as method goes, you have three choices: in an air popper, on the stovetop or in the microwave. Keep reading for all the crispy, crunchy, buttery deets. Too slow, and the kernels shrink and shrivel, resulting in lackluster popcorn. Taste of Home is America's #1 cooking magazine. I eventually uncovered the best way to make homemade popcorn in your microwave! Air popped popcorn is the type of popcorn you’ll get at the movie theater or a carnivals. It takes a little more effort than air popped or microwave popcorn, but this old-fashioned method produces some of our favorite popcorn because of its crunchy, rich-flavored kernels. I popped the corn in the air popper until the last kernels stopped popping, which took an average of six minutes per batch. Amylose is a molecule made up of a long and straight chain of sugars that easily pack into dense and tight configurations, while amylopectin molecules are branched and form weaker clusters. 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