Popcorn Party with the Best Hot Air Popcorn Popper

Popcorn has traveled the world from its origins in the Americas. It is a particular variety of corn with a hard hull that allows pressure to build inside when heated. Eventually the kernel explodes, and fluffy good popcorn blossoms.

Hot air popped popcorn is high in fiber, low in calories and fat. Unless you add toppings, your popcorn snack will be have no sugar or salt.

Why Hot Air Popcorn is a Favorite

• Makes popcorn fluffier than microwave bags.


• Choose to make a little or a lot when you measure the popcorn.


• Test different types and brands of popcorn to find your own taste test winner.


• Select toppings you want, if any. For example, use an oil sprayer to add olive oil, which will give salt something to stick to. Then add a touch of extra fine ground salt (sometimes called popcorn salt).

A half cup of popcorn kernels makes about 4 quarts of popped popcorn.

Having bowls that are called "popcorn bowls" shows the ongoing popularity of this hot snack, easy to make at home.

There are generally two types: a big one for a crowd where everyone serves themselves, and small, individual sizes for you to take to the couch or easy chair and eat popcorn in front of the TV.

Either size is made in different materials, like plastic, ceramic and even metal. Choose the bowls that fit your situation and the way you enjoy eating popcorn the most. For kids, plastic is handy because it is break resistant.

Enjoy choosing the right colors and motifs to make the bowls part your party, right along with the other tableware and decorations.

Get your popper, popcorn and bowls ready and in 10 minutes you can be eating delicious hot popcorn.

At our house, we like it plain most of the time (but see recipe for Homemade Caramel Corn below). You can add toppings for a special treat or as your family likes.

No matter how you eat your popcorn, here are some more tips to popping success:

• Be sure to have an extra large serving bowl ready to catch the popcorn.


• Preheat the popper for a few minutes to help popcorn pop more completely.


• Watch out for the hood and cup after use, because they will get hot.


• Empty out any kernels that remain in the bottom, so your popper will be ready to use the next time (or maybe in the next 5 minutes for another batch!)

Photo:

http://www.flickr.com/photos/9439733@N02/ / CC BY-ND 2.0

Versions of this recipe have been around for many years. Make your own special popcorn treat at home, with or without peanuts. You know exactly what is in it, because you made it yourself!

At our house, we get out the enameled roaster for this recipe.

Homemade Caramel Corn

7 qts. plain popped popcorn
2 c. dry roasted peanuts (optional)
1 c. butter
2 c. light brown sugar, packed
1/2 c. light corn syrup
1 t. salt
1/2 t. baking soda
1 t. vanilla extract

Lightly butter or spray a large roasting pan with cooking spray. Add popcorn. Preheat oven to 250 degrees.

In large saucepan, melt butter. Add brown sugar, corn syrup and salt. Over medium heat, bring to a boil stirring constantly. Boil for 5 minutes.

Remove from heat and add soda and vanilla. Stir well and immediately pour over the popcorn. Stir gently to coat. Just spread generally, as baking will continue the coating process.

Bake the popcorn for about 1 hour. Remove pan from oven and stir every 15 minutes to even out the coating. Meanwhile, prepare one or two large cookie sheets, baking sheets or jelly roll pans with butter or cooking spray. When corn has baked, pour out onto the sheet and spread in one even layer to cool.

Allow to cool completely before eating. Store in airtight containers or reclosable bags.