Reviewed: Oct. 4, 2008

Good stuff! I don't think we will go back to microwave popcorn ever again :)

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thesweetestlove

Cooking Level: Expert

Home Town: Allendale, Michigan, USA

Living In: Sault Sainte Marie, Michigan, USA

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Reviewed: Sep. 19, 2008

I had to use vegetable oil the first time I made this as we didn't have peanut oil, but it still turned out great. I have made it several times now. Our whole family loves it. I am even able to use locally grown Iowa popcorn. I'll never microwave again!

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Veggiemom

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

Yummmmmy! just got a request from my nephew to make it again tonight before we started a movie. Thanks for sharing.

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LUTEGRL

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Reviewed: Jul. 25, 2008

absolutely SUPER yummy!!!

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LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 2, 2008

I have a stove top popper I use with vegetable oil and instead of adding butter i add johnny's seasoning salt to it! It's delicious and healthy and it even tastes good cold as a next day lunch snack!

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kali23

Cooking Level: Beginning

Home Town: Sandpoint, Idaho, USA

Living In: Monroe, Washington, USA

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Reviewed: Jun. 19, 2008

This is a great recipe. It really evenly coats the popcorn with the butter. I use 1 tbsp coconut oil and 3 tbsp butter. It's a wonderful and cheap snack my kids and I eat nearly every day.

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yummy!

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Reviewed: Jun. 11, 2008

Good taste, but I added more butter at the end! Thanks for the recipe!

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Nicole

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Reviewed: May 16, 2008

I don't know why anyone makes microwave popcorn, when the stove top method is easy and so much better. I make it like Lisa Douglas (review below) - canola oil, throw in a couple of kernels and wait until they pop and then throw in the remainder. Because the oil is at the popping temperature, there is little need to shake it - just a couple times and within a minute or two your popcorn is ready. I also keep flavored salts on hand - like cheddar cheese, to shake on top once it's done. Cheap and way better than the micro. If you find your popcorn doesn't pop well, try this: add a tablespoon or two of water to your container of popcorn, shake it up and let it absorb for a day or two. The moisture in the kernels is what makes it pop.

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kadwell

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2008

This was perfect! Tasted just like movie theater popcorn. I took the advice of a another review and used 1 Tbsp oil/4 Tbsp butter, and it was great. I also used vegetable oil because I had nothing else, and it turned out just fine. Thanks for the sharing!

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erinkay

Cooking Level: Intermediate

Home Town: Elkland, Pennsylvania, USA

Living In: Buffalo, New York, USA

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Reviewed: Feb. 21, 2008

I make stove-top popcorn all the time, but this recipe perfects the process! I do use olive oil, even with the risk of it burning. I love the idea of adding salt and butter (I used Smart Balance, though)while it cooks. I always throw in a kernel while the oil heats and when it pops I know to add the popcorn. The butter and salt must have some effect because the popcorn didn't start popping for awhile, whereas it always has done so when I just used oil. This is the most evenly salted and flavored popcorn ever! Thanks for the great idea!

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 29, 2008

We eat popcorn all the time...great CHEAP snack food that our grandchildren love! You may want to check into a whirly whirl popcorn cooker. It has a wire spinner that you turn as the popcorn cooks. It is GREAT!!

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JUDILUTZWOODS

Home Town: Fredonia, New York, USA

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Reviewed: Jan. 27, 2008

Man! That's good stuff!!!

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PEACNHIM

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Reviewed: Jan. 20, 2008

This is by far the best popcorn recipe I've come across! It has lots of flavor without being too greasy and stays nice and crisp. I followed the ingredients list, but divided the recipe in half, which was just enough for two. This is a keeper and I will make it again.

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Deidrea

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Brussels, Brussels, Belgium

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Reviewed: Jan. 19, 2008

Perfect blend of salt & butter! Best stovetop popcorn I've had yet. We make this recipe over and again.

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Amanda M.

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Reviewed: Jan. 13, 2008

This way of making popcorn was great! After making three batches of popcorn, we ended up changing/doing the following: The total amount of oil/butter in the recipe is 5 Tbs. Our boys like extra butter flavor, so we used only 1 Tbs. of oil and then used 4 Tbs. butter (we use Earth’s Balance non-hydrogenated vegan ‘butter’). The larger amount of butter to oil gave us the stronger buttery taste we wanted. Since I have always used ½ tsp. of salt for every ½ cup of corn, I added all salt at once, along with the corn and 4 Tbs. (1/4 cup) butter. Melting and cooking the butter right in the pot was great. Having the extra oil in the pot - instead of pouring it over the finished popcorn - prevented the corn from burning – a great tip! As the recipe said, I took the pot off the stove when the kernel pops were about 2 seconds apart - no burning or sticking! Another great tip! We like to stir in nutritional yeast flakes (available at health-food stores) before eating. It gives a nice ‘cheesy’ flavor and is very nutritional. I now have a new way to make popcorn! Thanks for sharing!

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pkunzie

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

My family loves this. It is better than the movies.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jan. 9, 2008

I could live off of this popcorn. I like canola oil best and omit the butter. I let the pot heat, add the oil and three kernals of corn, add the remaining corn after the first three pop, and shake, shake, shake. I only use 2 T of oil; I have non-stick pots, don't know if that makes a difference.

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 7, 2008

This is okay, but using coconut oil is way better tasting! That's exactly how movie theaters used to make it. You can find coconut oil in the Asian section of the grocery store, and sometimes in health food stores. It's white and firm at room temp, but it melts very easily and the second you smell it you'll be time-warped back to your childhood, and your friends will pledge their loyalty forever. The brand of popping corn you use is key too - definitely go with the higher quality brand in a jar. (you know, from the guy with the funny name)

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PATRINCIA

Cooking Level: Expert

Home Town: Queens, New York, USA

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Reviewed: Dec. 26, 2007

All I can say is YUMMY! I will never do micro popcorn again!

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redstapler

Cooking Level: Intermediate

Home Town: Dinuba, California, USA

Living In: Visalia, California, USA

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Reviewed: Dec. 21, 2007

I really like the flavor of the peanut oil. Also, I use unsalted butter. I am not big on salty things. My batch started burning so I will have to practice. The top was still good! Thanks!

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