Basic popcorn without a popcorn maker:
What you will need:
Popcorn kernels
Olive oil
Butter (optional)
Salt (optional)
Medium/large pot
What you do:
1) Coat the bottom of the pot with olive oil and pour kernels over it until they coat the bottom (only 1 layer, you don't want the bottom kernels to burn once they pop of the pot is over crowded).
2) Cover the pot with the lid and heat on medium high heat until the kernels start to pop.
3) Shake the pot occasionally so that the popcorn doesn't burn and the kernels get evenly coated with the olive oil.
4) When pot fills with popped popcorn (or there are several seconds between pops), pour into bowl, top with butter and salt (optional) and serve hot!
Variations:
Oil (just replace olive oil with either of these):
Coconut (tastes sweet)
Bacon fat (recycle bacon fat by using about 1/5-2 tbsp)
Toppings:
Sugar (if you add 2 tbsp of sugar right when the first kernel pops you will have kettle corn...it is absolutely delicious)
Cheese (grate VERY finely if you sprinkle it over the hot popcorn and mix in completely)
Garlic salt (especially the one from trader joes)
Herbs (rosemary and salt make a good combo)
A little melted chocolate (messy, but delicious)
Here are a few more complex recipes:
Maple bacon popcorn:
1/2 lb bacon
2 tbsp bacon fat
1/2 cup unpopped popcorn kernels
3 tbsp brown sugar
2/3 cup maple syrup (good syrup)
3 tbsp butter
1/2 tsp vanilla extract
1/2 tsp baking soda
What you do:
1) Cook bacon crispy, set aside and save 2 tbsp bacon grease.
2) Put the 2 tbsp bacon grease into a pot with 1/2 cup unpopped kernels and heat on medium high heat until they are fully popped.
3) When popcorn is fully popped, put into bowl and set aside.
4) Crumble bacon and set aside.
5) Pre-heat oven to 250 degrees.
6) In a separate pot, combine 3 tbsp brown sugar, 2/3 cup maple syrup, and 3 tbsp butter and cook over medium heat stirring infrequently until it comes to a boil.
7) Let boil undisturbed for about 7 minutes or until mixture has thickened.
8) Once thickened, remove from heat and add 1/2 tsp vanilla extract and 1/2 tsp baking soda and stir completely.
9) Add bacon bits to the maple sugar mixture, stir and immediately pour over popcorn.
10) Use spatula to mix the popcorn.
11) Pour popcorn onto baking sheet lined with aluminum foil and put in pre-heated oven.
12) Bake for 30 minutes stirring every 10 minutes.
13) Let cool and break into smaller pieces.
14) Store in airtight containers.
There is always the recipe that we used for the Christmas jars. There is also this one that I tried last night:
What you need:
1 1/2 tbsp bacon grease (or olive oil or coconut oil)
1/2 cup unpopped popcorn kernels
1 cup butter
2 cups brown sugar
1/2 cup corn syrup (light)
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
What you do:
1) Melt 1 1/2 tbsp bacon grease or oil in a pot over medium high heat
2) Add popcorn kernels and pop shaking pot occasionally until all kernels are popped (there should be a few seconds between pops when it is done).
3) Pour into a bowl and set aside.
4) Pre-heat oven to 250.
5) In a separate pot melt 1 cup butter.
6) When butter is melted, add 2 cups brown sugar, 1/2 cup light corn syrup, and 1 tsp salt. Mix completely.
7) Let boil, and boil untouched for 4-5 minutes or until mixture has thickened (use a spoon to see how thick the mixture is).
8) When it has thickened remove from heat and stir in 1/2 tsp baking soda and 1 tsp vanilla. Stir completely (mixture will change color).
9) Pour over popcorn, mix completely and pour onto baking sheet covered with aluminum foil.
10) Bake in oven for 30 minutes stirring every 10.
11) Let cool and break into smaller pieces,
12) Store in airtight container (if there is any leftover!)
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