In the summer things are always a little slower with work (Baruch Hashem for much needed breaks) and it gives me an opportunity to chill (whew)! This week I made a much easier Shabbat menu and decided to have a grand old time with Dear Son teaching him a valuable life and college student skill – making popcorn in a pot. To quote dear college age son “when you’re in college you don’t have a lot of money and popcorn is cheap to make”. Don’t you love it when they finally learn some important life lessons? Anyway, DS (Dear Son) was loving the super spicy Mexican Chili Popcorn I’ve been making and it was time to give him popcorn wings and let him fly. (Can you hear the inspirational music in the background?).
We had a fabulous time coming up with new, creative popcorn flavors while teaching DS the fine art of popcorn popping. Many of the recipes came under the “Just because you can” category. Six gallon bags of flavored popped popcorn later I can honestly say I’m super proud of my quick learning DS and his popcorn making ability – he’s on the Matten Dean’s list! To quote DS after he read this article “I am so smart”. I am officially calling today “Fun with Popcorn Day”. SO fun!! And the best part – spending time with DS. Priceless.
In the past I’ve made Hot Chocolate Popcorn so making other flavors based upon DS’s creativity (and mine too!) wasn’t too much of a stretch.
I have to warn you though, make sure you make a LOT of this popcorn it goes fast!!!
If you have any new flavors for me to try let me know – I’d love to hear your ideas!!
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Basic Popcorn in a Pot
Ingredients
Scale
- 2 tablespoons oil (canola)
- 1/2 cup unpopped popcorn kernels (I like Orville Redinbacher – it does pop better!)
- popcorn salt (optional)
Instructions
- Place the oil in the bottom of a 6-8 quart pot with a tight fitting lid.
- I love using a pot with a glass lid so you can have fun watching the popcorn pop.
- Rotate the pot so the oil completely covers the bottom.
- Add the popcorn then cover the pot with the lid.
- Turn the heat up to high, constantly shaking the pan in a front back motion to keep the popcorn from burning.
- When the corn starts to pop, turn the heat down to medium-high and continue shaking the pot.
- When the popping slows down to the point where nearly all the corn has popped, turn of the heat leaving the pot on the burner, allowing the remaining kernels to pop.
- Transfer to a large bowl and sprinkle with popcorn salt.
My favorite Air Pop Popcorn ingredients: Tastes like movie theater popcorn without the calories (or having to go to the movie theater).
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Hot Chocolate Salted Caramel Popcorn (dairy)
Ingredients
Scale
- 1/2 cup unpopped popcorn kernels
- 2 tablespoons canola oil (optional)
- 1 packet Starbucks Salted Caramel Hot Chocolate Mix
- Non-stick vegetable spray
Instructions
- Pop the corn, then place it in a large bowl. Spray the corn thoroughly with non-stick vegetable spray until completely coated. Toss the popcorn with the hot chocolate mix until completely coated, spraying with additional vegetable spray if necessary. Serve, then make another batch because it goes fast!
Mexican Chili Popcorn
Ingredients
Scale
- 1/2 cup unpopped popcorn kernels
- 2 tablespoons chili oil
- 1 teaspoon crushed Mexican chili’s or crushed red pepper (or more if you like it really hot!)
- Popcorn salt
Instructions
- Follow the directions for the Basic Popcorn in a Pot using chili oil and adding the mexican chili’s to the oil with the popcorn. Sprinkle with popcorn salt after popping
Apple Cider Popcorn
Ingredients
Scale
- 1/2 cup unpopped popcorn kernels
- 2 tablespoons canola oil (optional)
- 2 packets instant apple cider (you can use sugar-free for fewer calories too)
- Non-stick vegetable spray
Instructions
- Follow the directions for the Basic Popcorn in a Pot or air-pop unpopped popcorn kernels.
- Thoroughly spray the popcorn with non-stick vegetable spray.
- Sprinkle the apple cider over the popcorn and toss until the popcorn is completely coated.
- Serve with your favorite cup of apple cider!
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