Plain Popcorn Recipes

PERFECT POPCORN

Perfect Popcorn image

Provided by Alton Brown

Categories dessert

Time 8m

Yield 3 1/2 to 4 quarts

Number Of Ingredients 4

Ingredients

3 tablespoons peanut oil
3 ounces popcorn kernels, approximately 1/2 cup
1/2 teaspoon popcorn salt
3 tablespoons unsalted butter

Steps:

Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.
Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.
Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

PLAIN POPCORN

Plain Popcorn image

Simple recipe for stovetop popcorn.

Categories Super Bowl Vegetarian Kid-Friendly Quick & Easy Fall Poker/Game Night Vegan Party Gourmet Small Plates

Yield Makes about 8 cups

Number Of Ingredients 2

Ingredients

2 tablespoons vegetable oil
1/3 cup popcorn kernels

Steps:

Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.

PERFECT POPCORN

Perfect Popcorn image

How to make perfect, home-made popcorn for those cosy nights.

Provided by EOBG

Time 10m

Yield Makes 1 big bowl

Number Of Ingredients 4

Ingredients

3 Tbsp Coconut Oil
1/3 Cup of high quality popcorn kernels
1 Tbsp of butter
Salt to taste

Steps:

Heat the oil in a 3-quart saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.
Put 3 or 4 popcorn kernels into the oil and cover the pan.
When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop, and nothing burns.
If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn. (Here's more info on how to brown butter.) Just drizzle the melted butter over the popcorn and toss to distribute.
Add salt to taste

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