This is terrific stuff, we used to make a trip to the local farmers market to get it. Now whenever the wife's feeling glum I whip her up a batch and it bring a smile to her face. I use 3 tblspns of soy bean oil + 1 tblspn of butter for the popcorn (oil type does make a difference)
I've been buying Jolly Time's Kettle Mania microwave popcorn for awhile now and I love the stuff. This is equally good, not to mention much cheaper!
Hey, thanks for posting this, we found this popcorn last year and really love it!!!! Now we no longer have to buy it all the time, we can just make our own. My FIL is a midwest farmer and in the past has grown his own "popcorn".
I love homemade popcorn of any kind and enjoy experimenting with seasonings. I'm watching my caloric intake, so the fact that I can eat a high volume of low-cal popcorn and control the sugar (I reduced the quantity) is wonderful!
For those who have trouble with scorching/burning, consider this approach:
Heat the oil and one kernel of corn. Once that kernel pops, then add the sugar and the remaining kernels. This allows the sugar to caramelize as the popcorn is heating/popping reducing the amount of time it's on direct heat. The color of your final sugar-coating may be clear or light brown depending on the heat/timing - but it will be crunchy and sugary either way.
Other helpful tips:
*Use a Teflon-coated pan until you master the technique. It's much easier to clean burned sugar off Teflon than metal.
*Use a lid with a steam hole or keep the lid slightly ajar when not shaking, to allow steam to escape. Steam can hinder the popcorn's true crunch potential.
*Use an over-sized pot to allow the popcorn to circulate and promote even caramel coverage.
*If you prefer to use olive oil, look for one that is NOT labeled as "virgin" or "extra-virgin." Non-virgin olive oil can be heated at a higher temp without smoking. Many oils these days will indicate their heat factor on the label.
Happy Healthy Snacking!
So simple, and so delicious. I took it to a party and had everyone clamoring for the recipe (no one would believe it was that simple). I used about 2 Tbsp of canola oil in my Whirlypop machine, and managed to have no scorching. All I added was a few shakes of salt while it was still warm. Thanks!
This is yummy, a real treat! I've made it twice - the first time I didn't shake it constantly, so the sugar scorched some in the bottom of the pan. The second time I used Steve G's suggestion for the amount of oil and kept that pan in motion while the corn popped. Much much better than the bags of kettlecorn fixed in the microwave. Thanks for the recipe, James.
This was fantastic! I tried using a different, more complicaetd recipe for this before with disastrous results that ruined my cooking pot! This recipe was easy, and delicious! Just like the kind you buy at the zoo or the fair!
Good recipe that I will use again. I needed to add salt. Also, we did end up with the black gunk at the bottom of the pan. This is good stuff though, seriously. Made my kids' day! Thanks for sharing.
I'm clearly missing something because all I get is severely burned "sugar" that has turned jet black. I end up with charcoal popcorn. Tried this twice. Is there some trick the recipe is leaving out? I wish it was a little more specific so I could know what was going wrong.
Like Mystia,I like coconut oil because you can bring it to higher temp.without burning and get a complete pop(no old maids).Raw coconut oil isn't a promotor of free radials like many veg.oils.I have seen soybean oil go rancid in after a few months of storage.I use raw sugar and less sugar is ok because I don't care for clumps of carmelized corn.If you want cracker jacks then by all means increase the junk but it has to be added after the corn is popped.The idea is to have a light,sweet and salty treat and not kill your arteries.LOL