My Favorite Way to Pop Popcorn, Our Favorite Kind of Popcorn and Recipes

I like popcorn.  But Jim loves popcorn.  He makes it at least 3 times a week.  And always on a Sunday night.

We’ve tried various kinds of poppers, from microwave to stove top.  But the kind that works best for us is this Stir Crazy Popcorn Popper.

You just add vegetable oil and popcorn kernels and plug it in.  A few minutes later, the popcorn is perfectly popped.  Just remember to put the cover on.  Jim forgot that step once and left the kitchen to do something.  When he came back, there was popcorn all over the kitchen!

We also have a favorite kind of popcorn.  White is best and the absolute best is Tiny Tender White.  And the best place to get it is Yoder’s, which is also available on Amazon.

I only have one recipe for popcorn and that’s for Caramel Corn.  But I can’t wait to see what you’ve got!  Link up as many recipes as you like.  Just be sure to include a link back to Eat at Home.


Disclosure: This post contains Amazon affiliate links.

Family Memories and Popcorn – and a Popcorn Giveaway

Flipping through family photos and munching popcorn together is almost as much fun as creating the memories.

Recently, I was contacted by KODAK Gallery asking if I would try out their new SMARTFIT technology for creating photobooks.

My first thought was to create a cookbook of family favorites.  I wasn’t able to figure out how to use SMARTFIT to insert that much text though, so I went with the traditional family photo book. [Read more…]

Caramel Corn

A few weeks ago, a friend brought this popcorn to our small group. She left some for us to munch after the group was over. I hadn’t tasted it, thinking it was just regular popcorn but then my son said something about how good the caramel corn tasted. Caramel corn? I wasted no time digging in once I realized it was a sweet treat.

The kernels were lightly coated and not real sticky like other caramel corn I’ve tried. It almost tastes like kettle corn.

I’ve made the recipe twice, altering it slightly each time. Here’s what you’ll need:

The original recipe calls for:
10 cups popcorn – I think that 12 or more is better, just a big popper full. When I used 10 cups, the kernels were too heavily coated.
1/2 cup honey
1 Tbs. molasses (My friend used corn syrup. I tried that once too and I liked it better that way. The molasses made it stickier.)
1/2 stick butter
1 tsp. vanilla
1/2 tsp. salt

Boil everything but the popcorn in a saucepan. Pour over the popcorn and stir to coat. Put it out on a rimmed baking sheet (2 if you have them, because it’s a lot of popcorn) and bake at 300 degrees to crisp it. Stir it every few minutes, baking for about 10-15 min. total. Watch it so it doesn’t burn. Cool completely, or at least until you won’t burn your fingers and tongue.


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