Reviewed: May 20, 2012

very easy recipe. I burned mine the first time. hehe

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Reviewed: May 9, 2012

So delicious! You don't need to have many ingredients to make this so it's a great last minute treat. I halved the recipe, no problem. But when I was shaking- dropped the pot and lost another half of the popcorn... :(

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angelicsteph

Reviewed: May 2, 2012

So easy and good! Tried brown sugar too. My husband liked it the best, but I like the white.

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lsfgma

Cooking Level: Expert

Home Town: Westminster, Colorado, USA

Reviewed: Apr. 28, 2012

My family is addicted to this! We use our crank style stovetop popper, and it works amazing! Just as good or better than you can get at carnivals and street fairs, and it's CHEAP! Only thing we changed was sprinkling and tossing with a little salt at the end.

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Kimberly Harvey

Cooking Level: Expert

Living In: Quartz Hill, California, USA

Reviewed: Apr. 17, 2012

Very good! And easy. I burnt my first batch, but didn't give up. I use my large all-clad pot on my large burner set at 6/10. I dump the kernels and sugar (with a touch of kosher salt) all at once, throw the lid on, grab both handles with two ends of a kitchen towel (so the lid doesn't clang around and so I don't burn myself) and shake, shake, shake! I don't lift the pot or pause, but I do shut off the burner when I hear the explosion of popping and finish off with the residual heat. Then immediately pour the popcorn into a large bowl or cake pan. If you burn the first time- don't give up!

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Marie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Apr. 17, 2012

Thank you for the great recipe. Keep it up, great job!!!

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Marion

Cooking Level: Expert

Living In: Brampton, Ontario, Canada

Reviewed: Apr. 15, 2012

I did the 3 kernel test first as the oil was heating and I also mixed my brown and white sugar together before I poured it over the kernels delicious. Also instead of vegetable oil I used sesame oil..

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Tracey

Cooking Level: Expert

Home Town: Baker City, Oregon, USA

Reviewed: Mar. 31, 2012

Originally from the Dutch Amish are of Pennsylvania, this isn't quite as good as what I've bought from the fair...with that being said...this is an awesome recipe!! I've made this several times and have NEVER had it fail. I use Orville Reddenbacher, canola oil and a Whirly Pop popcorn maker on just a tick below medium heat on an electric flat-top stove. I use the 3 kernal test, add the rest of the corn, turn handle to coat the kernals, and then add the sugar. Might add a bit of salt next time and see what that does. All in all....huge success with everyone I serve it to. Thanks Sue.

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DiAnneEvans

Cooking Level: Expert

Home Town: West Middlesex, Pennsylvania, USA

Living In: Stella, North Carolina, USA

Reviewed: Mar. 20, 2012

This popcorn is so good it's the only kind we make now. Thanks for the recipe. It's so easy my 8 year old likes to help make it.

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Veronica08

Cooking Level: Expert

Living In: Akron, Ohio, USA

Reviewed: Mar. 14, 2012

This was terrific. I would suggest listening to everyone's suggestion about using three kernels and waiting for them to pop in the oil to know that you have reached optimal cooking temperature. As is, the recipe is terrific--though I added a bit of salt. Out of eight times, I only successfully made the popcorn twice. I only use a standard cooking pot. Each time the popcorn failed, a big mess was made with smoke everywhere and sticky, black, and rank popcorn. However, my suggestion is to use a wooden spoon directly after emptying the popcorn and sugar into the pot and keep stirring until it starts to pop. After that, shake the pot and hold the lid up a bit so that the air can enter. Popcorn won't pop without air due to the pressure within. But, with all the effort, it's very much worth it; it is absolutely delicious. I much prefer kettle corn to butter popcorn; it's just so nostalgic.

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