I made this tonight for an "Oldest Recipe in your Recipe Box" challenge. I used exact ingredients called for, including cheap bagged popcorn, not a premium brand, that I've had for about 3 months, and tonight it came out better than when I used my old stovetop recipe when it was fresh. I let the oil come to almost smoking before adding the other ingredients and had no problems with burning butter as some others did. The finished corn had a slightly darker golden color than if the butter is added after popping, but the taste was perfect. I did follow one reviewer's advice and vented the steam 3 times while popping. I think this helped keep the corn tender. I used a 5-qt. stockpot as 1/2 cup seemed like a lot of corn for a 3 qt. pan. I think the larger bottom surface was a good thing, too. I only had 24 (I counted them) un-popped kernels. That measured out to 1 teaspoon, better than any other method I've ever tried. This recipe gave me much better results than the microwave popcorn recipe I tried. Hubs and I both really liked it, and this is going right into my "Easy Favorites" folder to be my standard popcorn recipe from now on. Thanks for sharing this easy, delicious recipe.
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I made this tonight for an "Oldest Recipe in your Recipe Box" challenge. I used exact...