Popcorn

[boxerboxer]

How do you do yours? I'm always looking for something new.

Popping:
I do enjoy popping kernels in a pan with oil but typically don't do it because it gets heavy due to all the oil so it's almost always air popping for me.

Seasoning:
Almost everything is some variant of sea salt and melted butter. A few favorites:
* Cooked steak tonight by searing in cast iron and finishing in the oven. Put the pan back on low heat and used a couple tablespoons of butter to deglaze. That mix for drizzled on the popcorn.

* We had a bunch of fresh herbs the other day so I chopped up a bunch of rosemary, thyme and chives and mixed that with the butter.

* I don't do this often because of all the sugar but I sometimes mix up butter, maple syrup, and Sriracha 3:1:1.

[maunahaole]

I cook popcorn in a pan and use peanut oil. I only use enough oil to cover the bottom of the pan to a depth of about 3/4 to a whole I popped kernel deep. No butter, the peanut oil gives a nice flavor and ground sea salt.

[Too Tall]

Air pop only.
If i want to wow the crowd i use too old parm reggiano powdered in a spice grinder (electric) and a dash of cayenne.

[Shoogs]

Whirley Pop. You'll never go back... Based on the unscientific polling of people who've had popcorn at the house and then purchased them.

[Matthew Strongin]

Air pop only.
If i want to wow the crowd i use too old parm reggiano powdered in a spice grinder (electric) and a dash of cayenne.

Baller's snack? That sounds awesome, Josh.

[Shinomaster]

Amish corn in light oil, then butter and then salt.

[Derek Raymond]

Whirley Pop. You'll never go back... Based on the unscientific polling of people who've had popcorn at the house and then purchased them.

Furreal dough! Whirly pop using grana oil, nutritional yeast (can't believe no-one has mentioned that yet), butter and your favorite hot sauce (Matouk's if you want to shit fire... I DO!! ) is unbeatable.
If it involves the ladies i do cinnamon, sugar and kerrygold.
If it involves the bro-skies i do butter with minced pepperoni and garlic.

Garret's has a thing going with their cheddar and caramel mix. I keep trying to replicate it, but it comes out like crap every time.

[Nierman]

My Whirly Pop is seasoned like a good iron skillet.

[rowdyhillrambler]

coconut oil for just a hint of sweet, followed by salt and butter.. A little like kettle corn, but not nearly as sweet. really not sweet at all, just a touch.

[slowSSer]

popped in a pan on the stove, like my grandmother taught me.

toppings:
clarified butter and good salt. occasionally, a blend of cinnamon and sugar as well as the salt.

[ineff]

I pop corn in a pot on the stove. Table spoon or so of canola oil. Melted butter and pop corn salt.
I tend to use pretty large yellow pop corn, which doesn't get as heavy.

[Peter Polack]

What's with all the healthy popcorn?! Add crumbled bacon, feta or fresh grated parmesan cheese, and go hide so you don't have to share any.

[boxerboxer]

What's with all the healthy popcorn?! Add crumbled bacon, feta or fresh grated parmesan cheese, and go hide so you don't have to share any.

I like the idea of this but I'm always frustrated by the inability to get stuff like this to not wind up in a lump at the bottom after the popcorn is gone. What's your secret?

[Will Neide]

I pop in a pan on the stove in olive oil. When finished I pour some melted coconut oil on. Then salt and sugar. Mix well. Enjoy.

by Wilco Cycleworks, on Flickr

[Peter Polack]

I like the idea of this but I'm always frustrated by the inability to get stuff like this to not wind up in a lump at the bottom after the popcorn is gone. What's your secret?

I suppose this is pretty obvious; sprinkle the cheese on just prior to serving; not while the corn is popping. Think of it like sprinkling bread crumb topping on your mac and cheese before baking.

Otherwise, you've got to sprinkle the cheese on and let it melt onto the popcorn before serving. Let it sit undisturbed for a few minutes, covered if necessary, to promote the cheese melting. Add the bacon prior to covering so the bacon will stick to the cheese and not fall to the bottom. If you try mixing the cheese in, it will find its way to the bottom and lumpificate. You can also microwave the cooked popcorn with the cheese on top to melt the cheese properly if standalone heat is insufficient.

[dhoff]

I only air pop, as cooking in oil will always happen past the smoke point of oils. And then sometimes keep it simple, Coconut oil+Cayenne+Turmeric+nutritional yeast, sometimes more italian, Olive oil+sautéed garlic+oregano, Olive oil and Rosemarie is always a winner, and of course, there's Coconut oil+raw cacao+a little maple syrup. All of them get Himalayan Crystal Salt as needed and finally, just butter+salt is always a winner.

I've done, (that means "eaten") a lot of popcorn. I was even a tester for Doc Popcorn, Inc., in the early days.

[holliscx]

I cover mine with a light dusting of Nesquik® chocolate powder. At theaters I go Milk Duds.

[Peter Polack]

Here's a good link to CT Public Radio's food show all about popcorn, which originally aired this past Wednesday. You can listen to the podcast, or buy the book mentioned.