<p>I am curious how you all make your popcorn and what topping do you use?</p>
<p>I am trying to break the habit of microwave popcorn so yesterday at Target I purchased a Nordic ware popping bowl. It is a very hard material (assuming some form of plastic) and has a cover with side vents. All I do is put a tablespoon of oil in the bottom (I am experimenting with different oils - Olive oil is not too bad) and then 1/3 cup of popcorn kernels. Microwave for 2 minutes and then I sprinkle on Lawry’s seasoning salt. So far I am impressed with my purchase.</p>
<p>We love it. We’ve had it a couple of years now. I put a little bit of coconut oil in the bottom, heat that on med-hi for about two minutes, and add about 1/3 cup of kernels. Once it starts to pop, I just crank the lever until the popping stops. Add a little melted butter and salt… YUM!</p>
<p>I have a whirley pop too! I’ve had it for several years. Sometimes I use Old Bay seasoning but usually just a little salt. My favorite snack is popcorn. Trader Joe’s has really good organic white popcorn kernels. I used to order red popcorn grown in Indiana from Amazon, but TJ’s is almost as good and well priced.</p>
<p>Microwave popcorn has hydrogenated fat in it, so it is great that you are kicking that habit.
I just use a pot on the stove. Add some oil (olive or coconut) and a few kernels. When those kernels pop, then I know that it is time to add the rest of the kernels. </p>
<p>We only put salt on our popcorn. It is a favorite snack over here.</p>
<p>I also make it in a pan, but with vegetable oil. I have a nice heavy pan that makes perfect popcorn every time. I use a little salt, and no butter.</p>
<p>I also like popcorn made in a heavy pan best. I did learn a new trick a few years ago to get all the kernels to pop, after you put the popcorn in the heated oil you take it off the heat for about two minutes then put it back on to pop.</p>
<p>I use a 3 quart pot, add 2 tablespoons of olive oil and one popcorn kernel over medium high heat. After that pops I add 1/3 cup popcorn, cover the pot and lift the pot up moving it over the flame on the stove. When it stops popping I add garlic salt. Doing it this way I have almost no unpopped kernels. It is so much better than microwave popcorn!</p>
<p>Olive oil, good quality popcorn, regular pot with tight lid. Let the steam out by opening lid for a moment halfway through so popcorn doesn’t get soggy.</p>
<p>DH makes amazing popcorn by “salting” it with a mixture of sea salt, raw sugar, and a spice mix from Penzey’s called Spicy 4/S.</p>
<p>We use a whirlypop, pop in corn oil, and flavor with flavacol. Perfect movie theater popcorn every time. We make it a few nights a week and loooooove it, and I get that perfect butter flavor with no dairy. :)</p>
<p>My boyfriend made this for me once when we first started dating and I haven’t touched microwave popcorn since and I don’t think I ever could again.</p>
<p>OP, I just finished making a bowl in the NordicWare. I make mine with popcorn only, then dump it in another bowl, where I top it with extra virgin olive oil, sea salt, and cracked pepper!</p>
<p>Microwave popcorn used to employ diacetyl as a buttery flavoring, a compound known to cause pulmonary fibrosis in popcorn factory workers and suspected to cause disease in microwave popcorn sniffers.</p>
<p>“Inhaled fumes from microwave popcorn may have caused a man’s rare, deadly lung disease, a leading lung expert says.”</p>
<p>[Microwave</a> Popcorn Linked to Lung Harm<a href=“2007”>/url</a></p>
<p>Orville redenbacher popcorn–it really does give bigger kernals, butter flavored oil (or just vegetable oil), and a 40 year old corn popper that makes the best popcorn ever (hot coils on an aluminum pot). Letting the steam escape really is a secret to light and fluffy.</p>
<p>Homemade microwave popcorn—put about a tablespoon or so of kernels in a paper bag, drizzle a tiny bit of oil over the kernels and pop. You can go without the oil too but the popcorn sticks together some. You could put a bit of butter in there instead of oil if you prefer.</p>
<p>I like salt on my popcorn. Sometimes we use parmesan cheese too (the can stuff).</p>
<p>We have switched to an electric popcorn maker that I picked up a few years ago at Target. I buy the popcorn in bulk at Whole Foods. H and D use vegetable oil and lightly salt it. They like to add sour patch kids to it if they are watching a movie.
I am interested in what health benefits or flavor benefits we might get if we switched to Olive oil or Coconut Oil?
My D still prefers microwave popcorn, the flavor with lots of artificial butter and coloring.</p>
<p>I use an air popper, and sprinkle Spike (unsalted version) on it. Spike is like Mrs. Dash. Been eating popcorn this way for about 30 years. Love it!</p>
<p>A friend recommended sprinkling Parmesan cheese (not the can but quality grated) and fresh ground black pepper. Oh my. It was delish but very rich.</p>