How to Pop Popcorn
On the Stove:
3 Tablespoons of cooking oil (Any cooking oil, such as canola, coconut or olive oil may be used)
1/2 cup (4oz) of Popcorn
1 Stovetop Popper or Large Sauce Pan (with lid)
1 Large Serving Bowl
Preheat oil on high heat in the bottom of the popcorn popper for approximately 1 minute. Add a few kernels to the popper. Once they pop, add the remainder of the kernels and cover. Lower heat slightly. Agitate popper until the popcorn ceases to pop. Pour popcorn into a serving bowl. Salt to taste.
In the Microwave:
1 Microwave Popcorn Popping Bowl (can be found online or at many home goods stores)
**OPTIONAL** - 3 Tablespoons oil (canola oil, coconut oil, peanut oil or olive oil may be used)
1/2 cup (4oz) of Popcorn
Place 1/2 cup (4 oz.) of popcorn into the bottom of the bowl. Add 3 tablespoons of oil to popcorn (optional). Put the lid on the popper and place it into the microwave. Cook on high for 3 – 5 minutes. Cooking times will vary depending on the microwave. When popping slows to 1 or 2 seconds between pops, cooking is complete. DO NOT OVERCOOK OR POPCORN WILL BURN! Remove popper from microwave. Season popcorn to taste with Poppington’s butter salt or white salt.
In an Air Popper:
Most of our popcorn will pop up very well in an air popper. Any of the following varieties will work well:
- Extra Large
- Medium White
- Medium Yellow
ATTN: Ladyfinger, Baby White, and Baby Yellow varieties have been known to simply blow through the fan and cause issues with certain brands of air poppers, so we would not recommend those for use in an air popper.
Pro Air Popping Tip: The best method we’ve learned for preventing popcorn kernels from blowing through the fan is using an oven mitt to cover the popping chamber. Once the kernels start to pop, there will be enough popped kernels to hold down the other unpopped kernels in the chamber so they don’t fly out.
How to Store Popcorn:
For long-term storage, we would recommend keeping the popcorn in a resealable plastic or glass container in a cool dry place. Many here locally keep their popcorn in large glass mason-style jars, with the popcorn remaining fresh for over 4 years in some cases. Popcorn pops best with moisture levels being between 12% - 14%. Any intense heat or high humidity can drastically shorten the shelf life of popcorn, as with all grains. Freezing the popcorn will work as well, as long as there is no compromise in regards to the moisture.
Hulless Popcorn Defined:
The term hulless popcorn can often mislead consumers into thinking that they are purchasing popcorn that contains absolutely no hulls. Every popcorn kernel has a hull, known as the seed coat, which is responsible for trapping the moisture and pressure inside the kernel during the heating process, resulting in the POP. The term hulless popcorn refers to varieties of popcorn that are significantly smaller in size. During the popping process, these smaller more fragile hulls, disintegrate into tiny pieces. These pieces are small enough that they are no longer an irritation, resulting in a bowl of white, fluffy, tender hulless popcorn.