Air popper, spray a touch of olive oil (to help toppings stick), and then sprinkle with either nutritional yeast, Everything But the Bagel, or kettle corn topper.

Anonymous wrote:We make it a lot and during the pandemic went from stove top in a pan to a counter top popper. The popper is easier clean up.

I had been eating a lot of popcorn, so I told my DH to get me a microwavable popper someone on here recommended for xmas. Instead, DH got me a counter top one, and I find that one really annoying. The kernels fly out everywhere. I have to keep an eye on it, and then clean up the mess afterwards. Not worth it. So, I just started using a brown paperbag. I wish DH just got the one I wanted.

https://www.amazon.com/Ecolution-Micro-Pop-Microwave-Popcorn-Popper/dp/B019CXRMI8/ref=sr_1_3?crid=3VG5MAFIJD82U&keywords=microwave+popcorn+maker&qid=1645978829&sprefix=microwave+popc%2Caps%2C102&sr=8-3

Anonymous wrote:I used to do paper bag in the microwave. Easy and clean but not very good popcorn.

Then I just did a pot on the stove. Clean up was annoying from the pot and splatters but the popcorn was much better.

Now I use a whirley pop. Still have pot clean up, but NO splatters and absolutely perfect popcorn every time.

PP here.

Sure, but I just don't care enough about popcorn to deal with the cleanup or the hassle of storing and moving around a unitask appliance. It's just not worth it to me.

We probably have different priorities, and that's okay! Vive la difference and all that.

Anonymous wrote:

Anonymous wrote:I used to do paper bag in the microwave. Easy and clean but not very good popcorn.

Then I just did a pot on the stove. Clean up was annoying from the pot and splatters but the popcorn was much better.

Now I use a whirley pop. Still have pot clean up, but NO splatters and absolutely perfect popcorn every time.

I got a Whirly Pop after reading this article and I love it:
https://www.seriouseats.com/why-i-love-my-whirly-pop-popcorn-maker

But that has to be hand washed, right? We eat popcorn all the time but my dislike of both hand washing and unitaskers has made me stick to the pot. I’m tempted by the speed of the whirly pop though!

Anonymous wrote:I used to do paper bag in the microwave. Easy and clean but not very good popcorn.

Then I just did a pot on the stove. Clean up was annoying from the pot and splatters but the popcorn was much better.

Now I use a whirley pop. Still have pot clean up, but NO splatters and absolutely perfect popcorn every time.

I got a Whirly Pop after reading this article and I love it:
https://www.seriouseats.com/why-i-love-my-whirly-pop-popcorn-maker

I put some oil in my dutch oven, drop two kernels in and turn the heat on, when the two kernels pop I move the dutch oven off the heat, add 1/3 c kernels, count 30 seconds, cover but vent and move back to the heat. It all pops uniformly, no burnt kernels. I got this method from Martha Stewart or someone online.

I use the white kernels in a pot with oil and a little butter and keep the pot lid slightly cracked to vent a little. I pull the pot off the heat when the popping starts to really slow, but I actually don't mind the pieces that are slightly browned at the bottom.

I used to do paper bag in the microwave. Easy and clean but not very good popcorn.

Then I just did a pot on the stove. Clean up was annoying from the pot and splatters but the popcorn was much better.

Now I use a whirley pop. Still have pot clean up, but NO splatters and absolutely perfect popcorn every time.

Microwave kernels with a spot of oil and a dash of salt in a brown paper bag. Sometimes top with black pepper and melted butter, but usually just like that.

We make it a lot and during the pandemic went from stove top in a pan to a counter top popper. The popper is easier clean up.

https://www.simplyrecipes.com/recipes/perfect_popcorn/

The 30 seconds off the cooktop is the magic.

I use an old fashioned air popper machine that plugs into the wall. One batch makes a huge bowlful of popcorn, which I liberally drizzle with extra virgin olive oil and sprinkle with sea salt. I eat a whole bowl of it by myself many nights and consider it a great way to get complex carbs and some nutritious fats, which seem to be great for my training as I prepare for a big race coming up next month.

My family likes air popped popcorn too, but with melted butter.

Pan on the stovetop. Heat oil, add kernels, keep on medium high until popping begins to slow, then turn off heat and allow to finish popping. I don’t even shake the pan anymore - I’ve found that if I use my nose to tell if it is starting to burn I can just take it off the heat. The popping corn moves the already popped corn around.

I prefer on the stove; use about 1/4 c oil (or enough to cover your pan) to 3/4 c corns. Let the oil get got enough then dump the corns and cover with a lid. Keep the pan moving as the corn is popping and turn the burner off once it slows down (to avoid burning the corn). Add this point you can add seasoning and / or more butter. Enjoy! ; )

If you make popcorn at home, what is your method? Air popper? Stovetop? Do you a specific gadget you’d recommend?