how to pop popcorn in a pan and what are the ingredients?

Question

for 1/2 cup popkernels how much oil should be used

Answer 1

enough oil to coat the bottom of the pot -- do not drown the kernals in the oil. Also, make sure you put a lid on the pot and keep it moving back and forth on your burner.

Answer 2

I am a huge lover of popcorn and I love the price of "do-it-yourself" popcorn rather than the microwave counterpart.

You want to use a pan like you would use for making pasta. Make sure it is big enough to hold the popped pop corn. You want to pour enough oil into the pan for it to just barely coat the bottom with about an 1/8th inch layer.

Add enough pop corn to cover the bottom with a layer. (I know you said 1/2 cup, but the amount of oil and popcorn depends on the pan size)

You heat the oil and corn together on the stove on high heat. You will hear the first kernels popping, then a bunch of popping, then a slowing down. Remove from heat when you hear 1-2 seconds of gap between pops.

You can salt to taste.

Kettle corn (the sweet corn you can buy at fairs) is a bit different as you would heat the oil slightly, add a tablespoon of sugar to it, then add the corn.

Enjoy.

Answer 3

Take a large pot (I use a dutch oven) and cover the bottom of it with oil (coconut oil preferably, but you can use any type of vegetable, corn, canola oil, etc.). Turn the heat to medium and let the pan heat for a few minutes. Pour in enough popcorn to almost cover the bottom of the pan, but not totally cover. Put a lid on the pot, but leave it slightly ajar to let steam escape, or your popcorn will be chewy. Pop on medium heat, shaking the pan occasionally, until the popping slows down considerably. When it's done, remove it from the heat and let sit for a minute or so to make sure all the kernels are finished popping. Melt butter (NOT margarine...margarine has a good bit of water in it and will immediately make your popped corn shrivel up when it's poured over it) and put salt on it. Voila!

Answer 4

You can just coat the bottom, I use grape-seed oil, it has a great taste and makes the popcorn really healthy. I'm not sure how to pop it in a pan, as I would think the kernels on the bottom would scorch easily. I have a popper called the Whirley Pop, it makes the popcorn fluffy and popped evenly because it has a crank that moves the kernels around. You can check it out here:

http://www.popcornpopper.com

Answer 5

Put in enough oil to cover the bottom of the pan.
Turn on the heat (and stove fan) to medium.
Put in 1 kernel of corn.
Put the lid on the pan.
When this pops, the oil and pan are ready, and you can add the rest of the corn.
Shake the pan while you cook the corn.
When the popping stops, stop shaking and pour into a large paper bag.
Add melted butter and/or salt to taste.
Shake the bag to coat the kernels, pour into a bowl and enjoy.

Answer 6

Use a large pot with a top loose enough to allow steam to escape. Set electric stoves to medium to medium high. Set gas stoves on low. Add a cooking oil o fyour choice. Corn oil or olive oil, but canola, peanut, vegetable and "blends" are fine. Use 1 tablespoon to 1/4 cup of oil. Place 4 kernals in the oil and heat. Once they pop add 1/2 cup popcorn to cover the bottom of the pot one kernal thick, shake to coat the popcorn with oil. When popping stops, or are 4 seconds apart, remove from stove and pour into serving bowl to prevent burning.

Answer 7

I use 1- 2 tbsp of coconut oil, it is what they use in theaters and does not leave an oily taste on the popcorn. Heat in a pan under med-high heat. Do not leave unattended as the oil is quick to burn. Add 3 kernels, cover with loose lid and when they pop, add remaining kernels. Shakes continually so popcorn is coated with oil and does not burn when popped. To top: 1/4 stick of butter, 1/4 stick of margarine and popcorn salt to taste. A cheap way to make popcorn salt is to take kosher salt and food proccess it until fine.

Instead of the butter mixture, I top with a cayenne seasoning mixture and popcorn salt. A lot healthier and tastes great. For the mix I use: 1 tbsp each of garlic powder, onion powder, paprika. 1/2 tbsp of fine black peper and thyme, 1 tsp of caynne pepper.

Answer 8

I typically don't measure, but just make sure there is a thin layer of oil (approx. 2 mm thick?) in the bottom of the pan. This allows for enough flavor without making the popcorn too greasy. I will occassionally add a Tbsp of butter just to add a little more flavor (when not dieting:))
*TIP* for best results, I put one kernal in when the oil is heating (medium heat). Once it pops, I add the rest of the popcorn. Hope this helps! Enjoy.

Answer 9

Just a small amount in the bottom of the pan.Pour oil till it just covers the bottom of the pan. If you use too much, the popcorn will be "chewey" because it is saturated with the oil. My Hubby and I do this all the time it will work fpr you. REAL popcorn is an art form!

Answer 10

use 1/2 cup of oil

Answer 11

Just enough to cover about half way up the side of the kernels and the whole bottom of the pan so that the cooked corn does not stick to it.