popcorn

Keto Cheese Meringue "Popcorn"

tsp cream of tartar

salt (up

cheddar cheese, shredded

You could have microwave popcorn at the press of a button, but stovetop popcorn is a lot more fun to make—and endlessly customizable.

Buttery Stovetop Popcorn

vegetable oil

popcorn kernels

butter

Salt

How to make a perfect batch of popcorn, with no burnt kernels! Easy stove-top popcorn recipe.

Perfect Popcorn

coconut oil olive oil

oil: Heat the oil in a 3-quart thick-bottomed 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. Wait for the popcorn kernels to pop.

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.

Cover the pot, 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.
Tip: As the popcorn pops, 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.

Melt butter in the empty hot pan: If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

Tip: 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.
Just drizzle the melted butter over the popcorn and toss to distribute.

the popcorn with salt to taste.
Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

"made perfect popcorn with this recept. thanks"

"So easy to make. I'll never reach for the microwave popcorn again!"

"I'm stunned by how successful this was! I've never tried making my own popcorn before but found your recipe and tried it. Voila! My granddaughter stole the bowl!"

"So easy, so much fun and impressed the kids and my partner! Had it with toffee as a sweet homemade treat"

https://www.simplyrecipes.com/video_src?vid=5737406525001

Making homemade popcorn seasoning is so much easier than you would think. Today I’m showing you how to make 7 of my favorite flavors, from herby ranch to gingerbread!

Easy Homemade Popcorn Seasoning

Cinnamon Sugar: 2 Tbsp powdered sugar, 1 tsp cinnamon, ¼ tsp salt

Coconut Curry: 1 Tbsp unsweetened shredded coconut, ½ tsp curry powder, ¼ tsp salt

salt

Tbsp taco seasoning, 1 Tbsp nutritional yeast

tsp oil (5 mL)

Mix: In a small bowl, combine the ingredients to your seasoning of choice.

Pop: Prepare popcorn in either the microwave or traditionally on the stove.&nbsp;Spray or drizzle oil onto popcorn, tossing to evenly coat.

Serve:&nbsp;Sprinkle seasoning over popcorn and toss to coat once more. Serve warm.

Making your own popcorn seasonings is so much easier than you would think. Today I’m showing you how to make 7 of my favorites, from Dorito to Mexican Hot Chocolate!

Diy Popcorn Seasonings

tsp oil

Cinnamon Sugar: 2 Tbsp powdered sugar, 1 tsp cinnamon. ¼ tsp salt

DIY Popcorn Seasonings

In a small bowl, combine the ingredients to your seasoning of choice.

Prepare popcorn in either the microwave or traditionally on the stove.

Spray or drizzle oil onto popcorn, tossing to evenly coat.

Sprinkle seasoning over popcorn and toss to coat once more. Serve warm.

Air-popped popcorn makes a filling, whole grain snack, but it doesn't have to be plain to be healthy. This version is dressed up with the rich flavors of garlic, rosemary, and a light sprinkle of salt.

Rosemary Garlic Popcorn Recipe

olive oil

garlic,

1, 4-inch long sprig of fresh rosemary

popcorn kernels, air-popped

tsp fine ground sea salt

black ground pepper (optional)

Butter Toffee Popcorn

brown sugar

corn syrup

vanilla extract

baking soda

peanuts

Preheat the oven to 250 degrees. Grease two...

Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.

Pop the popcorn kernels, in shifts if needed...

Pop the popcorn kernels, in shifts if needed to ensure your popcorn popper doesn’t burn the popcorn, and place the popcorn in a large bowl, sifting through to remove the unpopped kernels.

In a large saucepan over medium heat, melt...

In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful. Pour the caramel over the popcorn and mix slightly. Add the peanuts and mix well but gently (so you don’t break apart the popcorn) until the popcorn is evenly coated and the peanuts are distributed through the mixture.

Turn the popcorn out onto the baking sheets,...

Turn the popcorn out onto the baking sheets, spreading into an even layer. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container. I’ve found the popcorn will keep, stored tightly, for 1-2 weeks.

https://mediavine-res.cloudinary.com/video/upload/vlpgw1lnvlbwfomjizms.mp4

A little sweet and a little salty, Nigella Lawson's party popcorn is downright habit-forming.

Nigella'S Party Popcorn

popcorn kernels (I like Pop Secret Jumbo Popping Corn)

unsalted butter

cinnamon

paprika

cumin

sugar

Nigella's Party Popcorn

Pour the vegetable oil into a very large pan over medium-high heat. Add the kernels, then set the lid on top. 

Wait for the kernels to start popping, then shake the pan gently now and then to keep the kernels moving. When the popping slows to 2-3 seconds apart, remove the pan from the heat. 

In a small bowl, melt the butter in the microwave. Stir in the cinnamon, paprika, cumin, sugar and salt. Use a spoon to drizzle the mixture over the popcorn, stirring as you go so that it coats the everything evenly. Pour into bowls or popcorn bags and serve.

Chocolate peanut butter coating freshly popped popcorn. Protein packed and ah-mazing!

Chocolate Protein Popcorn

white popcorn kernels

½ tbs. coconut oil

tbs. coconut oil

chocolate protein powder

peanut butter (natural)

tbps dairy free dark chocolate chips

peanuts (optional)

To make popcorn, preheat a large pot (that has a lid) over medium heat. After preheated, add coconut oil and allow it to melt. Add popcorn kernels, cover and shake to ensure all popcorn is covered with oil.

Let sit for 1-2 minutes, then shake and stay by the pan, continuing to shake the pan. You will hear the first kernel popping. Set a timer for 2 minutes.

Shake the pan for the entire two minutes, DON”T TOUCH THE LID!!

IF you don’t hear any more popcorn kernels popping, take off heat, otherwise after 2 minutes is up, take this off the heat. Keep covered 1-2 more minutes.

All popcorn kernels should have popped yay!

Make the chocolate sauce:

In a bowl, melt the coconut oil and the peanut butter, either over double boiler or in the microwave. Add protein powder and stir to combine. Add chocolate chip or chocolate square. Allow this to melt into the chocolate sauce, stirring to incorporate.

Drizzle chocolate protein sauce over popcorn, and stir.

Add peanuts, stir again.

Place in freezer for 10 minutes.

Enjoy!

For best results and to make the real deal caramel popcorn, use mushroom popcorn. If you don't have mushroom popcorn, butterfly popcorn will also work with very good results. You can use prepared popcorn, or make your own following the instructions provided below.

Homemade Caramel Popcorn

mushroom popcorn kernels (this equates to about 4 quarts of popped mushroom popcorn)

tsp kosher salt

tsp baking soda

tsp vanilla extract

Preheat oven to 250F.

Heat 3 tablespoons of grapeseed oil in the stovetop popcorn popper to 400F.  If you don't have an IR thermometer, just throw in three kernels together with the oil and wait for all three to pop. Once they do, the popper is ready for popping.

Throw in 1/2 a cup of mushroom popcorn kernels, close the lid and start agitation.

Once the popping sounds stop, remove the popcorn popper from heat and dump the popped popcorn into a large bowl.

Make sure to put the popcorn in a fairly large bowl. You want the popcorn to not fill more than 2/3 of the bowl. Half way is ideal. Otherwise it will be very hard to stir it without some popcorn spilling out. If you don't have one of the required size, do it in two batches.

To prepare popcorn

In a medium saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat and stir in soda and vanilla.

Pour over popcorn in a thin stream, stirring to coat.

Place the coated popcorn in one large (12 x 18 inch) baking pan lined with parchment paper. If you don't have one, use two smaller pans.

Transfer to the oven and bake, stirring every 15 minutes, for 1 hour.

Remove from the oven and let cool for a few minutes until still very warm but manageable to handle. At this point start quickly separating the popcorn into individual pieces and spreading them out. It helps to do it on a large table so you have enough space. Don't let the popcorn cool completely before doing this otherwise the pieces will stick together and will break when you try to separate them.

Store in an airtight container for up to a couple of weeks.

To glaze popcorn with caramel

As soon as I saw the giant glob of mayonnaise go into the bowl, I (along with seemingly the entire internet) proceeded to scoff at Molly Yeh's Popcorn Salad, a

I Made Molly Yeh’s &quot;Gross&quot; Popcorn Salad, and the Internet Needs to Chill, TBH

Vegetable oil, as needed for popping

White Cheddar popcorn seasoning

mayonnaise

sour cream

apple cider vinegar

Dijon mustard

shallot, thinly sliced

Kosher salt and black pepper

carrot

celery celery leaves

watercress, trimmed and torn into bite-size pieces

Molly Yeh&#039;s Popcorn Salad Recipe with Photos | POPSUGAR Food

Pop the popcorn in a popcorn popper according to the manufacturer's instructions. While still hot, sprinkle with the white cheddar popcorn seasoning to taste. Let cool completely.

Whisk the mayonnaise, sour cream, cider vinegar, sugar, and Dijon together in a large serving bowl. Stir in the shallot. Season with salt and pepper.

Add the snap peas, carrot, and chopped celery and toss to coat. Add the popcorn and toss to coat the kernels in the dressing.

Pile the watercress on top and sprinkle with the celery leaves. Serve immediately and enjoy!

Canchita (Peruvian Popcorn)

canola oil

maiz cancha chulpe

Pour a thin film of oil in the bottom of the pot. Heat the oil over medium to medium-high heat, and pour in enough cancha to fill the bottom in one layer. Cover and cook until all the kernels have popped, about 7 minutes. Shake the pot during popping to evenly distribute the kernels and prevent burning. Strain the popped kernels and drain on paper towels. Sprinkle with salt and enjoy warm.

Using more oil than popcorn kernels — a technique developed by Jessica Koslow, the chef and owner of Sqirl in Los Angeles — gives you an ultracrunchy popcorn with rich flavor. Ms. Koslow prefers grapeseed oil for its high smoke point and clean taste. But to mix things up, you can combine grapeseed oil with a more flavorful oil such as virgin coconut, olive oil, butter, duck fat, or bacon grease. Use 1/4 cup of each. After popping, you can toss the kernels with just salt (they won't need any more fat by way of butter) or a flavorful spice mix. Here, they're tossed with nutritional yeast, which gives them a Parmesan-like umami flavor, along with a little rosemary or kelp powder for depth. 

Vegan ‘Cheesy’ Popcorn

grapeseed oil

fine sea salt

yeast

black pepper

rosemary

red-pepper flakes (optional)

In a large Dutch oven or heavy-bottomed pot set over medium-high heat, heat oil and 3 popcorn kernels. When kernels pop, add remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack open for steam to escape (face the crack away from where you are standing).

Cook, shaking occasionally, until popping stops.

Transfer popcorn to a bowl, and immediately toss with salt, nutritional yeast, black pepper, dried rosemary and red-pepper flakes. For maximum crunch, let popcorn settle for 5 to 7 minutes before eating.

Cheddar Ale Soup with Chili Cheese Popcorn.

sweet onion (finely chopped)

jalapeno

rib celery (chopped)

garlic (minced

thyme

pale ale (divided)

chicken broth

flour

heavy cream

cheddar cheese (shredded)

smoked gruyere cheese (shredded)

pepper

green onions (chopped, for serving)

crushed tortilla chips (lightly crushed)

butter (melted)

chili powder

salt and pepper (to taste)

In a large soup pot, cook the bacon over medium heat until the bacon is crisp, 5-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Add the onions and a pinch of brown sugar into the pot used to cook the bacon. Cook about 10 minutes, stirring frequently, until softened. At this point, slowly add in some of the beer, let it cook into the onions, add more and continue to cook. Do this until you have used 1/2 cup of beer or until the onions are caramelized to your liking and the beer has evaporated. Add the celery, jalapeño, garlic and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add the other half of the remaining beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.

In a small skillet, melt the butter. Add the flour and cook over medium heat, stirring, until lightly browned, about 3 minutes. Slowly and carefully whisk this roux into the soup until incorporated and bring to a simmer. Cook the soup until thickened, about 8-10 minutes. Add the heavy cream, cheddar cheese + gruyere cheese and the remaining beer. Simmer, stirring occasionally, until thick and creamy, about 15 minutes. Stir in half of the bacon and season with salt and pepper. Ladle the soup into bowls and serve with the chili cheese popcorn, the remaining crumbled bacon and green onions.

To make the chili cheese popcorn whisk together the butter, chili powder, cumin and a good pinch of salt and pepper. Place the popcorn and crushed tortilla chips on a baking sheet and pour the butter mixture over the popcorn. Toss well. Sprinkle the popcorn with cheese and bake five minutes. Remove from the oven and serve warm with the soup.

These crispy panko crusted bites of Fetta cheese are served with a spicy BBQ sauce and are perfect for your Meat-free Mondays.

Air fryer fetta nuggets

plain flour

onion powder

tsp dried chilli flakes

panko breadcrumbs

sesame seeds

packet Lemnos Traditional Fetta Cheese, cut into 2cm cubes

chives,

barbecue sauce

tsp apple cider vinegar

This joyful, crunchy snack to share with friends (and enjoy with cocktails) relies on corn syrup, sugar and soy sauce for a balance of sweet and savory. The glaze in this recipe is a riff on the sweet-and-salty coating used in cereal-seaweed snack mixes found in Hawaii that bakes into an irresistible, super-crisp shell. A bit of Worcestershire sauce lend some tang, and cayenne adds a surprising touch of heat. Use the mix-in amounts as a guide, and feel free to use whatever cereals, crackers and nuts speak to you.

Sweet-and-Salty Party Mix

vegetable oil,

salted butter (1 stick)

light corn syrup

granulated sugar

soy sauce

Worcestershire sauce

cayenne

salted mini pretzels

rice

store-bought or homemade salted popcorn

roasted, salted cashews (or your favorite nut)

35 grams hemp or sesame seeds

Heat oven to 250 degrees. Lightly grease two rimmed baking sheets with vegetable oil. In a small saucepan, combine 3 tablespoons vegetable oil with the butter, corn syrup, sugar, soy sauce, Worcestershire, salt and cayenne. Cook, stirring occasionally, over medium heat until the mixture is smooth and syrupy, about 5 minutes. Set aside.

In a large bowl, combine all the ingredients for the snack mix, except the hemp seeds. Pour the syrup over the mix and toss with a wooden spoon to evenly coat all the pieces.

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