Popcorn is one of my families' favorite snacks. We love this simple treat. I think we started with popcorn like most people -- microwave popcorn. The final product was good, but you don't realize how good it can be until you've made popcorn at home on your stove.With a little care and the right equipment, we have moved popcorn to a top-notch favorite.
We prefer white popcorn, but it is not easy to find. Albertsons and Wal-Mart are the main stores selling it, so we will usually pick up several bags and pour them into a zip-top freezer bag to keep frozen away in the freezer. It stays there until time to cook. A fun mistake was mixing the white & yellow kernels together. The final popcorn was mix of yellow & white where the yellow popcorn was in a bed of white making it look like it was dripping with butter.
Clarified butter is probably the key to really good popcorn. Butter would normally smoke and burn at the high temperature needed to pop the kernels. To get around this, I clarify the butter, but that is for another posting. The final product is a frozen puck of clarified butter ready for you use in my next batch of popcorn. By following portion control techniques, I create (and freeze) the right amount of clarified butter.
Back to Basics model. A feature I really like is the dense bottom to conduct the heat and hold it for the corn to pop.
Once you feel comfortable making popcorn at home, you can use this ability to create a huge variety of popcorn snacks. I'll write up posts about this individually later like the very popular kettle corn. I really like (and Leslie really does not like) chile popcorn made with chile powder & garlic.