For your simple, classic popcorn, check out our video tutorial on Facebook.
Homemade Kettle Corn
- Heat 1/4 cup butter or oil of choice in a large pot over medium-high heat. Add the 1/2 cup popcorn kernels and 1/3 cup sugar. Give the kernels a quick stir and then cover with a lid.
- Once the popcorn starts popping, carefully pick the pot up and give it a quick shake every few seconds until the popping slows down, between 3-4 minutes. Remove immediately from the heat and pour the kettle corn into a large bowl.
- Sprinkle with salt and serve immediately. Do not make the mistake of removing the pot from heat without transferring to a bowl. Due to the high heat of the pot, if you don’t transfer the popcorn it will caramelize and perhaps burn.
Parmesan and Rosemary Popcorn
- Prepare about 4 quarts popped popcorn.
- Heat 3 tablespoons extra-virgin olive oil and 1 sprig fresh rosemary in a small saucepan over medium heat until fragrant, about 5 minutes.
- Discard the rosemary and drizzle the olive oil over warm popcorn.
- Add the 1/2 cup grated parmesan, 1/2 teaspoon salt, and 1/2 teaspoon black pepper and toss to combine.
- (Minced garlic would make a great non-dairy substitute)
Apple Pie Popcorn
- Prepare about 4 quarts popped popcorn.
- Melt 3 tablespoons unsalted butter (or coconut oil) and drizzle over the warm popcorn.
- Add 2 tablespoons granulated sugar, 1 teaspoon apple pie spice (or pumpkin pie spice), and 3/4 tablespoon salt, and toss to combine
- Enjoy!
Recipes adapted from PBS – find more on their website.
