Micro Popcorn

Stove Top Popcorn House

Ingredients / Directions
A heavy saucepan or deep skillet with a lid
1 / 4 cup cooking oil
1 / 3-1 / 2 cup regular corn

Reheat the skillet. Add oil and allow it to heat to 400-460 degrees. (Burning oil to 500 degrees if the oil begins to smoke, it's too hot.) Analysis of oil by dropping one or two nuclei in the pot. When the core rotates in oil, add the remaining popcorn. Pour in just enough kernels to cover the bottom of the pan. Cover and shake the pan to be sure the oil coats each kernel. When you hear the last few pops, remove pan from heat, remove lid and empty the corn in a large bowl. Because of residual oil, salt stick even if you choose not to add the melted butter or margarine.

Good Luck
SBG

instructions less accurate than Shay G but basically I am his (my apologies to you Shay) are dead on. I would just add that how you know the popcorn is done is that generally when you do not hear any break for 3 seconds, it's time to turn off the stove. If you wait for the latest kernel of pop you end up burning the rest.

hehehe .... great question! put some oil in the bottom of a deep saucepan that has a lid. Add a few grains maybe 2 tablespoons. start small, you can always pop over rather than have more pop. During heating, simply hold the lid and shake pot constantly back if the grain layer with oil and corn bits sticking to the bottom.

Use a large saucepan, add 2 tablespoons (I use a little less to reduce fat) oil and 1 / 2 c. popcorn. Turn burner to medium term. Swish the pot in every now and then once you hear the first POPs. Remove from burner when the POP take more than 3-4 seconds between the two.

Put a little butter or margarine in a skillet and let melt. Pour into kernals and shake. When kernals start popping, shake up vigoursly burst ceases (by the way, the bin should have a lid on all the time).

take a pot that has a good handle and a lid proper installation. Coat the bottom of the pan with canola oil or vegetable oil (which is available that is not olive oil). nuclei put enough in the bottom of the pot to coat ... should be just one layer. Cover and supervise. every now and then just shake the pot while holding the lid ... to keep grain moving and avoid burning. continue until the seeds begin to pop ... Once the pot is about 1.2 to 2.3 full ... Reduce heat and leave the rest pop. remove the burner ... Popcorn may partially lift the lid off, but it's ok. have ready a bowl and empty contents into bowl. usually oil makes tasty popcorn ... with just a little salt. However, it is sometimes a bit cardboard-y (hey, I'm not lying), but you can use some spray Pam butter then add salt. I put taco seasoning with Mac and cheese powder to make popcorn, taco ... I used parmesean cheese ... I seasoned with garlic and onion salt / powder ... you can really go hog wild with seasonings using this type of cooking. microwave is it to take-or-leave it.

It's really the only way I cook popcorn ... this is obviously not as easy, but it tasted better than I think. I have a "pop-whirley" Popper is a pot, but with a handle which delivers the popcorn coating for even more oil. * makes popcorn * excellent!

Good luck and have fun!

Everything you need to do is get a deep pan / pot, line the bottom with oil / butter, layer with grains of popcorn ... attention to the heat, do not want blown burned. Top the pot / pan with a lid ... when seeds begin to pop, to keep the lid tightly grasp the handle and shake the pan / pot to keep the grain moving (do not stick to bottom).