The Secrets to Great Popcorn:\u00a0 Recipes and Ideas for Popcorn Enjoyment<\/p>\n
IMPORTANT!!!\u00a0 READ THESE SAFETLY PROCEDURES FIRST!
\nNEVER use your popper without oil.
\nNEVER put an empty popper on the stove.\u00a0 Aluminum melts at high temperatures.\u00a0 Electric stove elements can generate the temperature to melt any aluminum pan.\u00a0 Always add oil and popcorn before placing on the stove.\u00a0 Stir immediately when popper is on the heating unit.
\nNEVER put your face near a pan that contains hot oil.\u00a0 Moisture or food might cause the hot oil to pop out of the pan.\u00a0 After washing, dry all parts carefully.\u00a0 Allow adequate time for the popper to air-dry before using.
\nHOT OIL might burn or catch fire if left too long on the heated element.\u00a0 Always attend to heating oil.
\nNEVER use water or liquid to extinguish an oil fire.\u00a0 The safest and most effective way to put out an oil fire is with a fire extinguicher approved for oil fires.
\nNEVER let children make popcorn without close, careful adult supervision.<\/p>\n
How to pop step by step:
\n1.\u00a0\u00a0\u00a0 Preheat electric stove just above Medium setting.\u00a0 Gas stoves should be set on Low (preheating is unnecessary).\u00a0 Next, measure the popcorn (1\/2 cup for the six quart popper and 1\/3 cup for the four quart.)
\nIMPORTANT:\u00a0 Don’t forget, if you use a gas stove, always set it on Low. Never higher.\u00a0 Gas is much hotter than electric!\u00a0 On an electric stove, start just above Medium.\u00a0 Experience will tell you when it’s right.\u00a0 Best rule of thumb is to look for a partially red, partially black electric element.\u00a0 Never use it on a redhot element.\u00a0 REMEMBER!:\u00a0 Never leave your popper on aheated unit.\u00a0 NEVER LEAVE POPPING POPCORN UNATTENDED.\u00a0 OUR POPPER IS NOT RECOMMENDED FOR USE ON GLASS TOP UNITS.
\n2.\u00a0\u00a0\u00a0 When stove is ready, put the popcorn in the popper.\u00a0 Add the oil.\u00a0 For first time users, begin with one or two tablespoons.\u00a0 As you bocome familiar with the popper, you can reduce the amount of oil to as little as one teaspoon.\u00a0 Start stirring slowly and evenly.
\n3.\u00a0\u00a0\u00a0 The popcorn will start popping in about two minutes, finishing in about three to four minutes.\u00a0 CONTINUE stirring until you hear the last “pop, pop, pop”.\u00a0 Remove the poper from the heat and quickly pour into a cool serving bowl.\u00a0 Additional heat will damage the popcorn.
\nHERE”S THE TEST!\u00a0 All popcorn should pop into a general “butterfly shape.”\u00a0 If your popcorn pops into a round ball (mushroom shape), you’ve popped it too hot.\u00a0 It will be tough and chewy
\nYour popper eliminates the steam (moisture that makes the popcorn soggy).\u00a0 Result!\u00a0 The most crispy, tender and the lightest popcorn you’ve ever eaten.
\nWHAT KIND OF OIL SHOULD I USE?\u00a0 Although any oil will do, we recommend a monounsaturated oil such as Canola, rice bran or olive.\u00a0 Carn or peanut oil will also work well.\u00a0 Macadamia nut oil gives you aheavenly popcorn.\u00a0 Use coconut oil or palm oil very sparingly.\u00a0 They are high in saturated fats.
\nEASY CLEAN UP!
\nIf you use your popper every week, washing is not necessary.\u00a0 Just wipe out with a paper towel.\u00a0 If used infrequently, wash in warm soapy water (use grease-cutting detergent).\u00a0 Air-dry carefully.\u00a0 Your popper can be washed in the dishwasher but we recommend the wooden handles not run through the hot drying cycle.
\nTHINGS TO AVOID!
\nNEVER use melted butter instead of oil.\u00a0 Butter burns and ruins your popcorn.\u00a0 Only add after popped corn is in a bowl.
\nNEVER add butter or salt in large amounts!\u00a0 Add just a little at a time.\u00a0 You can’t remove too much, but it’s easy to add more.\u00a0 Pouring popcorn back and forth between two bowls is an effective way to apply butter and salt evenly.<\/p>\n
TROUBLESHOOTING!
\nHere’s help if your popper is not performing well.
\nThe stirring system jams.\u00a0 Stir in the opposite direction for one turn-then continue turning in hte proper direction.\u00a0 Also, too much popvorn can overfill the pan and jam the stirring wire.\u00a0 Stirring wires may need occasional adjusting to keep them even across the bottom of the popper pan.
\nYour popcorn is burning.\u00a0 1.\u00a0 Chances are you’ve got your stove too high.\u00a0 Reduce heat until you achieve perfect popcorn.\u00a0 Remove the popper from the heat quickly.\u00a0 Most burning takes place at the end of the popping cycle.\u00a0 2.\u00a0 Popcorn is old and dry.\u00a0 Replace with new.
\nThe top is difficult to attach to the pan.\u00a0 Lubricate bottom of both clips with cooking oil (use fingertip).\u00a0 Put clip closeat to handle on first, then opposite side.\u00a0 Press firmly down.\u00a0 (Clips will loosen as popper is used.)<\/p>\n
Sweet Touch Crispy, Lightly Glazed Popcorn
\n\u2022\u00a0\u00a0\u00a0 1\/3 cup of unpopped popcorn
\n\u2022\u00a0\u00a0\u00a0 4 tablespoons sugar
\n\u2022\u00a0\u00a0\u00a0 4 tablespoons canola oil (any oil will do)
\nFlavor to taste, if desired. (Choose from coconut, rum, or other flavorings. Try 1\/2 teaspoon in the first batch and increase with each batch to suit your taste.)
\nPreheat electric stove (just above Medium setting).\u00a0 For gas stoves, set Low-never higher (preheating is unnecessary with a gas stove).\u00a0 Pour all ingredients into popper.\u00a0 Stir constantly until popcorn is just finished popping.\u00a0 quicly empty pan onto metal cookie sheet.\u00a0 Shake to get the corn out of hot pan!\u00a0 While the corn cools, take popper immediately to sink, run hot water into it with liquid detergent.\u00a0 Close lid on suds and let soak for easy clean-up.\u00a0 When glazed popcorn is cool, break into pieces.\u00a0 Pick out any unpopped kernals.\u00a0 Makes approximately four quarts glazed popcorn.
\nTo add color: Add a few drops of food coloring on the unmelted sugar when ingredients are put in the popper.\u00a0 Don’t squirt in one spot; it will lump.\u00a0 Dot small amounts in 6 or 8 places.
\nStore finished glazed corn in an airtight canister or jar.\u00a0 It keeps for weeks and just gets better and better.<\/p>\n
Cheddar Bacon Popcorn
\n\u2022\u00a0\u00a0\u00a0 5 slices bacon, cooked crisp and crumbled
\n\u2022\u00a0\u00a0\u00a0 10 cups popped corn
\n\u2022\u00a0\u00a0\u00a0 1\/4 pound sharp cheddar cheese, finely grated
\nPreheat oven to 250 degrees.\u00a0 In a large baking pan, combine bacon, popcorn and cheese.\u00a0 Bake for 3 to 5 minutes, or until cheese is just melted.\u00a0 serve at once.\u00a0 Makes about 10 cups.<\/p>\n
Maple Popcorn
\n\u2022\u00a0\u00a0\u00a0 1 cup firmly packed brown sugar
\n\u2022\u00a0\u00a0\u00a0 1 teaspoon vanilla extract
\n\u2022\u00a0\u00a0\u00a0 3 tablespoons butter
\n\u2022\u00a0\u00a0\u00a0 8 cups popped corn
\nLightly butter a 9″x13″ baking pan.\u00a0 Set aside.\u00a0 In a heavy saucepan, combine maple syrup and butter.\u00a0 Bring mixture to a boil.\u00a0 Cook, stirring occasionally, until a candy thermometer reaches 275 degrees (syrup separates into hard, but not brittle, threads when dropped into very cold water).\u00a0 Remove from heat, add vanilla extract.\u00a0 Pour over popcorn.\u00a0 Pack the mixture lightly into the prepared pan; let cool completely.\u00a0 Cut into small squares.\u00a0 Makes about 16 pieces.<\/p>\n
Tennessee Barbecue Popcorn Mix
\n\u2022\u00a0\u00a0\u00a0 12 cups popped corn
\n\u2022\u00a0\u00a0\u00a0 1 teaspoon lemon pepper
\n\u2022\u00a0\u00a0\u00a0 3 cups bite-size shredded wheat squares
\n\u2022\u00a0\u00a0\u00a0 1\/2 teaspoon garlic powder
\n\u2022\u00a0\u00a0\u00a0 1\/4 teaspoon dry mustard
\n\u2022\u00a0\u00a0\u00a0 3 tablespoons butter
\n\u2022\u00a0\u00a0\u00a0 1\/4 dried oregano
\n\u2022\u00a0\u00a0\u00a0 1 teaspoon chili powder
\n\u2022\u00a0\u00a0\u00a0 1 teaspoon paprika
\nCombine popcorn and shredded wheat squares.\u00a0 Drizzle with melted butter; toss lightly to coat evenly.\u00a0 In a small bowl, combine remaining ingredients.\u00a0 Sprinkle evenly over popcorn mixture.\u00a0 Mix well.\u00a0 Serve at once.\u00a0 Makes 15 cups.<\/p>\n
Maple\/Peanut Caramel Popcorn
\n\u2022\u00a0\u00a0\u00a0 3 tablespoons oil
\n\u2022\u00a0\u00a0\u00a0 1\/3 cup white granulated sugar
\n\u2022\u00a0\u00a0\u00a0 1\/3 cup peanuts
\n\u2022\u00a0\u00a0\u00a0 1 tablespoon brown sugar
\n\u2022\u00a0\u00a0\u00a0 1\/3 cup unpopped corn
\n\u2022\u00a0\u00a0\u00a0 1 teaspoon maple flavoring
\nHeat oil over medium heat.\u00a0 Add peanuts to the hot oil.\u00a0 Then immediately dump popcorn in, followed by white sugar, brown sugar, and maple flavoring.\u00a0 Stir continuously until corn just stops popping, then remove quicly from heat.\u00a0 Dump immediately into waiting bowl.<\/p>\n
Pink Elephant Popcorn
\n\u2022\u00a0\u00a0\u00a0 3 tablespoons butter
\n\u2022\u00a0\u00a0\u00a0 4 tablespoons dry strawberry flavored gelatin
\n\u2022\u00a0\u00a0\u00a0 1 1\/2 cups miniature marshmallows
\n\u2022\u00a0\u00a0\u00a0 2 quarts popped popcorn
\nMelt butter over low heat.\u00a0 Stir in marshmallows until they are soft but not melted.\u00a0 Add flavored gelatin mix.\u00a0 Stir until everything is a nice\u00a0 pink color throughout.\u00a0 The gelatin may not dissolve completely, but that’s all right.\u00a0 Pour evenly over popcorn and stir until all flakes are evenly coated.<\/p>\n
Marshmallow Popcorn Balls
\n\u2022\u00a0\u00a0\u00a0 6 tablespoons butter or margarine
\n\u2022\u00a0\u00a0\u00a0 1\/2 3 ounce pkg. raspberry gelatin (3 tablespoons)
\n\u2022\u00a0\u00a0\u00a0 3 cups tiny marshmallows
\n\u2022\u00a0\u00a0\u00a0 3 quarts unsalted popped corn
\nIn medium saucepan, melt butter or margarine over medium low heat.\u00a0 Add marshmallows; stir until melted.\u00a0 Blend in dry ingredients.\u00a0 Pour over popcorn, mixing well.\u00a0 With buttered hands, forn into balls.\u00a0 Makes 12 medium balls.<\/p>\n
Cheese Popcorn
\nCheese and popcorn go together beautifully and deliciously!\u00a0 One of the best way is to obtain some Kraft Powdered Cheddar.\u00a0 Because it is powdered so finely, it sticks to the popcorn wonderfully.\u00a0 It is usually available from restaurant supply houses.\u00a0\u00a0 You can add regular cheese (of many types) directly to popcorn.\u00a0 Grate the cheese of your choice finely.\u00a0 Some excellent tasting cheeses include Monterey Jack, Gouda, sharp cheddar, and other cheddars.
\nPop your corn and carefully sprinkle cheese over a half bowlful.\u00a0 Finish filling the bowl with the rest of the popcorn, then sprinkle the rest of the cheese over it.\u00a0 Place the heat-proof bowl into a 325 degree oven for about five minutes or until cheese is melted.
\nExperiment by adding small amounts of onion salt, garlic salt and melted butter or margarine, in with the cheese.\u00a0 Toss all in with the popcorn and heat in a 325 degree oven for about 5 minutes.\u00a0 Stir occasionally.\u00a0 If you’re a cheese lover, this could become a way of life.<\/p>\n
The 10 Golden Rules of Poppery
\n1.\u00a0\u00a0\u00a0 Use good popping corn to start.\u00a0 Moisture content about 14%.\u00a0 Store unused popping corn in a glass jar with a tight lid.\u00a0 If it pops poorly, add one teaspoon of water and shake a couple times per day for 3 days.\u00a0 A damp paper towel can be used instead of water and no shaking is necessary.\u00a0 If you buy a plastic bag, transfer the popping corn to a glass jar right away.
\n2.\u00a0\u00a0\u00a0 Use correct temperature to pop.\u00a0 At least 475 degrees (a medium high, slightly red stove eye is perfect).\u00a0 Popping corn will pop as low as 250 degrees, but it only puffs, leaving hard centers for you to bite into.\u00a0 At 475 defrees the popping corn literally explodes into full fluffy, tender flakes.\u00a0 Use a flat bottom pan with popping corn one layer deep.
\n3.\u00a0\u00a0\u00a0 Stir the popping corn continuously.\u00a0 It is essential to keep popping corn kernels evenly heated by moving, tossing and coating with oil.\u00a0 The result?\u00a0 Perfect popping corn and nearly 100% popped kernels.\u00a0 A few cracked hull kernels where the moisture has escaped won’t pop in any popper.
\n4.\u00a0\u00a0\u00a0 Use the proper amount of oil.\u00a0 It takes 1\/2 cup popping corn (slightly less if gourmet brands) to pop a 4 quart pan full.\u00a0 Use exactly 3 tablespoons of oil (measure!).\u00a0 This works out to be about 1\/3 as much oil as popping corn.\u00a0 Use this formulas without fail on any amount you choose to pop.
\n5.\u00a0\u00a0\u00a0 Preheat your oil.\u00a0 This is essential!\u00a0 Popping corn will not pop well unti lthe oil reaches its peak temperature of 475 degrees.\u00a0 This is just at the smoking point.\u00a0 Watch the oil carelfully.\u00a0 When you see the first, slightest wisp of smoke, add the corn immediately and stir or shake.\u00a0 another way is to add 2 or 3 kernels and when they pop, add the corn.
\n6.\u00a0\u00a0\u00a0 Be sure steam can escape.\u00a0 If you use a popper where steam is held inside, just expect tough and chewy popcorn.\u00a0 For light and fluffy popcorn, vent pan.
\n7.\u00a0\u00a0\u00a0 REmove the popper from heat promptly.\u00a0 This is critical if you expect tender popcorn.\u00a0 When the main popping surge is over and you’re down to an occasional “pop…pop…pop…” get it off the heat!\u00a0 Dump the popcorn fast.\u00a0 Get is out of the super-hot popper.\u00a0 The result … delicious tender popcorn.
\n8.\u00a0\u00a0\u00a0 Never use melted butter as your popping oil.\u00a0 Butter burns quickly and will ruin your popcorn.\u00a0 Use instead oils such as vegetable oil, corn oil, peanut oil, etc.
\n9.\u00a0\u00a0\u00a0 Never add salt until after corn is popped.\u00a0 Salt makes the popcorn tough if added to the oil before popping.\u00a0 Wait until after!\u00a0 Also, a finely ground popcorn salt sticks on better, although regular salt is just fine.
\n10.\u00a0\u00a0\u00a0 Add butter and salt methodically and intelligently.\u00a0 It’s easy to take great popcorn and ruin it by being careless here.\u00a0 Remember, it’s no problem to add more salt and butter, but impossible to remove “too much”.\u00a0 Be conservative the first time around.\u00a0 Taste it!\u00a0 We recommend adding both via the “spin the bowl” method.\u00a0 Put the popped corn into a bowl and “spin” slowly; add butter and salt while the bowl is spinning.\u00a0 Don’t start with a full bowl.\u00a0 Do half a bowl, then add the rest and repeat.<\/p>\n","protected":false},"excerpt":{"rendered":"
The Secrets to Great Popcorn:\u00a0 Recipes and Ideas for Popcorn Enjoyment IMPORTANT!!!\u00a0 READ THESE SAFETLY PROCEDURES FIRST! NEVER use your popper without oil. NEVER put an empty popper on the stove.\u00a0 Aluminum melts at high temperatures.\u00a0 Electric stove elements can generate the temperature to melt any aluminum pan.\u00a0 Always add oil and popcorn before placing […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[37],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/313"}],"collection":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=313"}],"version-history":[{"count":1,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/313\/revisions"}],"predecessor-version":[{"id":314,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/313\/revisions\/314"}],"wp:attachment":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}