You just need 2 tablespoons of oil and either some pink Himalayan or sea salt, that which is not processed or refined, that which you can crank and grind yourself. The only exception, is if you're making kettle corn, that which is what I've done in my whirley pop, during that which you will need equal parts oil and equal parts sugar, or in the case of someone trying not to have sugar, monkfruit without the erythitol. For example, if a kettle corn recipe calls for a half cup of oil, you will need a half cup of either sugar or monkfruit, )without erythitol( as you will not have a pleasant texture with erythitol. I also love caramel popcorn and cheese popcorn.
Its popcorn not rocket science. You really don't need the gimmicky turning handle thingy. I have been making popcorn on my stove top for years without the whirly pop. I use a (drum roll please) 2 quart saucepan I bought at IKEA over ten years ago. Here's how. Ingredients: 1/ cup popcorn 1/4 teaspoon salt Vegetable oil Process: 1) Into a preheated saucepan on mediumish low heat (it depends on your stove) pour enough oil to evenly coat all of the kernels in the bottom of the saucepan. Only add three unpopped kernels and leave them (and only them) until they pop. 2) Add the salt and popcorn and leave the lid just slightly off of the pan. Swirl once to coat the popcorn. 3) Leave it be. Really, just leave it be. No, don't walk away, but don't touch it either. 4) Once the popping has slowed until there is only one pop every eight seconds or so turn off the heat. Now wait a bit until the random last pops happen and pour into a really big bowl. Or you can spend $40.00 - $50.00 (or more) for a gadget you only use once every so often, but then forget about and let gather dust in the back of your cupboard.
You just need 2 tablespoons of oil and either some pink Himalayan or sea salt, that which is not processed or refined, that which you can crank and grind yourself. The only exception, is if you're making kettle corn, that which is what I've done in my whirley pop, during that which you will need equal parts oil and equal parts sugar, or in the case of someone trying not to have sugar, monkfruit without the erythitol. For example, if a kettle corn recipe calls for a half cup of oil, you will need a half cup of either sugar or monkfruit, )without erythitol( as you will not have a pleasant texture with erythitol. I also love caramel popcorn and cheese popcorn.
I paid over 30 euros for the whirley pop. 🙂
Its popcorn not rocket science. You really don't need the gimmicky turning handle thingy. I have been making popcorn on my stove top for years without the whirly pop. I use a (drum roll please) 2 quart saucepan I bought at IKEA over ten years ago.
Here's how.
Ingredients:
1/ cup popcorn
1/4 teaspoon salt
Vegetable oil
Process:
1) Into a preheated saucepan on mediumish low heat (it depends on your stove) pour enough oil to evenly coat all of the kernels in the bottom of the saucepan. Only add three unpopped kernels and leave them (and only them) until they pop.
2) Add the salt and popcorn and leave the lid just slightly off of the pan. Swirl once to coat the popcorn.
3) Leave it be. Really, just leave it be. No, don't walk away, but don't touch it either.
4) Once the popping has slowed until there is only one pop every eight seconds or so turn off the heat. Now wait a bit until the random last pops happen and pour into a really big bowl.
Or you can spend $40.00 - $50.00 (or more) for a gadget you only use once every so often, but then forget about and let gather dust in the back of your cupboard.
Mine was $5 at Goodwill and I've been making it in a saucepan for years. Thank you for your engagement though!