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The recipe has you place 2 tablespoons of oil and a few test kernels in a 14-inch wok, then cover the pan and heat over medium. As soon as you hear a kernel pop, you pour in 6 tablespoons of kernels, cover the pan, reduce the heat to medium-low, and cook — shaking the wok constantly — until the kernels stop popping.
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Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Then boil without stirring for 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over the popcorn, stirring to coat.
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Shutterstock. Once you've chosen the correct popcorn pot, you need to make sure you use it well. That means heating it to the right temperature. Food blog House of Nash Eats recommends using the "two-kernel temperature test," or placing just two popcorn kernels into your oiled pot of choice and waiting for them to pop.
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Once the pot is hot (test by sprinkling in some water — it should sizzle), reduce the heat slightly to medium-high and add 1 Tbsp (15 ml) oil. Immediately add 1/2 cup (120 g) popcorn kernels and a healthy pinch of salt. Using oven mitts, shake the pan back and forth to coat.
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Step 3: Cook the Kernels, Shaking Every So Often. Return the pot to medium heat and place the lid just slightly ajar so steam can escape. Once the popping starts, carefully grasp the sides of the.
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Heat the oil. In a large saucepan or Dutch oven, add 3 to 4 tablespoons extra virgin olive oil and a few unpopped kernels (3 or so). Heat the oil until shimmering over medium-high heat. As soon as the kernels pop, remove them from the pan. Cook the popcorn on the stovetop.
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The oil should generously cover the bottom of the pan. Heat the pan over Medium/High heat. Step 2: Put 3 test popcorn kernels in the pan and put on the cover on the pan. Step 3: After you hear the test kernels pop, take off the lid. Step 4: Add 1/2 cup of popcorn kernels to the pan and put the lid back on. Step 5: Allow the popcorn to pop.
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Cover the pot, remove from heat and count 30 seconds: (Count out loud! It's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
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Flint corn is the best type of corn for popping because it has a hard kernel that pops easily. Dent corn is the second best type of corn for popping because it has a softer kernel that pops less easily. Another factor to consider is the amount of water in the kernels. The more water, the more steam is produced, and the more popcorn pops.
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Instructions. In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it's ready when you need it.
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Directions. Place a large (8-quart) pot over high heat and add the oil. The oil should just cover the bottom of the pan. Heat the oil until it's rippling but not smoking, then add the popcorn kernels and shake the pot so the kernels form a single layer on the bottom. Place the lid on the pan and immediately reduce the heat to medium.
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Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large bowl near the stove so it's ready when you need it. Once the kernels pop, remove the pot from the heat and pour in the remaining half cup popcorn kernels. Cover the pot again, and shake the pot to distribute the kernels evenly.
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Southern Popped, Port Charlotte, Florida. 590 likes · 60 were here. Southern Popped! specializes in fresh-popped popcorn in a variety of flavors. Our gourmet popcorn a