STOVE TOP POPCORN POPPER RECIPES

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PERFECT POPCORN RECIPE | ALTON BROWN | FOOD NETWORK



Perfect Popcorn Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 8 minutes

Prep Time 5 minutes

Cook Time 3 minutes

Yield 3 1/2 to 4 quarts

Number Of Ingredients 4

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.

KETTLE CORN IN A WHIRLEY POP RECIPE - FOOD.COM



Kettle Corn in a Whirley Pop Recipe - Food.com image

This version is light and airy, with just a touch of ethereal sweetness and saltiness. By playing with the proportions, I hit upon this recipe that rivals the addictive Kettle Corn we paid a fortune for at fairs and such! It was created after I tried the recipe in the Whirley-pop instruction booklet, and found it tough, gloppy, and also a very small batch. See also my Whirley Pop Notes below the recipe.

Total Time 7 minutes

Prep Time 2 minutes

Cook Time 5 minutes

Yield 6 quarts, 8 serving(s)

Number Of Ingredients 4

2 tablespoons oil
1/2 cup popcorn
3 tablespoons sugar
1 teaspoon salt, scant

Steps:

  • Note that this recipe's cooking method is for a gas stove. You might have to monkey with the heat a bit on an electric one.
  • Add all ingredients to the Whirley pop, and pop, using, on average, a medium heat: alternate between a lower flame and a high one. This is in order to send the heat to the outside edges, which is where the popper sends the popcorn!
  • Be sure to remove from the heat quickly when the popping slows. Empty immediately into a big bowl, and stir around with a big spoon and/or your hands to break apart the kernals. (Careful - it's hot!).
  • For an easier cleanup, put some water and a squirt of soap immediately into the popper to soak.
  • After it has cooled thoroughly, keep in an air-tight container to prevent sogginess.
  • Whirley Pop Notes:.
  • I actually purchased mine because, try as I might, I just couldn’t make great Kettle Corn in a pot on top of the stove. I tried a number of recipes. They all came out tough, and never fully popped, and the sugar always burned. And I am a pretty patient cook! To make matters worse, the cleanup of burnt sugar on my stainless pots was a significant chore!
  • So, I bought a Whirley-pop. With all the great reviews on-line, I knew I would come to love it. I was right! It makes great popcorn, all kinds! Bonus is that you can use less oil than cooking in a pot, like only 2 teaspoons per 1/2 cup batch.
  • So, this recipe is for a Whirley Pop, as I haven't personally had any success in a regular pot. If you don't have one yet, and you make popcorn a lot, I highly recommend one! Although they are mostly a "single-use" item, they are only about $23. And, personally, I recommend this Kettle Corn recipe over the one in the book.

Nutrition Facts : Calories 48.3, FatContent 3.4, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 290.7, CarbohydrateContent 4.7, FiberContent 0, SugarContent 4.7, ProteinContent 0

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