Add 3 or 4 kernels of uncooked popcorn to heated oil and cover with a lid. When kernels pop, add rest of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This helps all the kernels reach the same temperature and pop at about the same time.
Place pan back on heat. Cover with a vented lid. Without a steam vent, the popcorn will be tough. When popping begins, shake pan continuously over the burner until popping slows to several seconds between pops. Pour popcorn into a bowl and salt lightly.
OR . . . use a microwave. There are lots of microwave poppers these days. I don’t recommend using the bags.
Buttered Hot Chili Sauce
- 3 Tbls. butter
- ½ tsp. chili powder
- ¼ tsp. cayenne pepper, or to taste.
- ¼ tsp. oregano
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
Melt butter in a small pan over low heat. Use the popcorn pan if desired. Add the rest of the ingredients. Stir until bubbly. Dribble over popped corn and toss with two forks. Serve. Keep fire extinguishers close by!
Makes about 2 to 2-1/2 quarts popped corn.
Comment: This is my own version of Texas Hot Chili Popcorn.
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