From: snoopy@vax1.mankato.msus.edu Date: 4 Mar 93 12:47:32 GMT In article , so0o+@andrew.cmu.edu (Sean Patrick O'Brien) writes: > Lately I've been having a serious craving for popcorn. So I'm hoping > people out in net land can give me some advice/ideas/recipes. > > I would like more info on what people belive the best popcorn popper is, > and as many ideas/recipes for cooking popcorn. > > I'm really interested in getting a stove popper rather than a hot air, > and am also interested in some recipes to add some more flavor to the > popcorn (getting tired of just butter) > > Thanxz > > Sean > so0o@andrew.cmu.edu Sean, hear is some ideas for the popcorn idea as far as recipes goes: popcorn- (1/2 c. = about 1 quart when popped) for best results do small amounts at a time For using in a pan, use 1 tbsp. vegetable oil. Keep pan moring constantly. When corn stops popping, discard all imperfect kernels. For each 4 cups of hot popcorn, sprinkle with 1/4 to 1/2 tsp. salt, 2 tblsp or more melted butter or grated cheese. If you would like more- for instance, decoration or for eating you can use any one of the following syrups. ------------------------------------------------------------------------------- using 6 c. popcorn prepare the one of the syrups below. When the liquid has been taken from the heat, pour it over the corn. Stir over gently with spoon until well coated. Then, when you are sure the corn is cooled enough to handle with, lightly butter fingers, press it into balls or lollipops with an embedded loop of string or wooden stick. You can also use molds if such desired (i.e.- cake molds). White sugar syrup ----------------- Stir until the sugar is dissolved: 2/3 c. sugar 1/2 c. water 2 1/2 tbsp. light corn syrup 1/8 tsp. salt 1/3 tsp. vinegar Bring to a boil. Cook covered for about 3 minutes until steam washes down sides of pan. Uncover and cook, without stiring, nearly to the hard-crack stage, about 290 degrees. Molasses syrup -------------- Melt: 1 tbsp butter add: 1/2 c. molasses 1/4 c. sugar Stir these ingredients until sugar is dissolved. Bring to a boil. Cover and cook for about 3 minutes until the steam has washed down the sides of the pan. Uncover and cook without stiring, nearly to the hard-crack stage, about 290 degrees. Caramel syrup ------------- Melt: 1 1/2 tbsp butter add: 1 1/2 c. brown sugar 6 tbsp. water Stir these ingredients until sugar is dissolved. Bring to a boil. Cover and cook for about 3 minutes until the steam has washed down the sides of the pan. Uncover and cook without stiring, nearly to the hart-crack stage, about 290 degrees. Hope this is what you were looking for. As far as a pop corn popper, I prefer a stove cooker designed for popping corn. other wise I would suggest an air popper.