I like to use a wok. The shape allows the kernels to stay at the bottom with the popped ones moving to the top. Good ol' Alton Brown taught me that little trick.
Rather than a lid, I invert a colander over the pan. Keeps the popcorn dry/crisp and I can watch it pop through the holes. Lots of Irish butter and nutritional yeast. Salt, no pepper, but sometimes a little smoked paprika blend I make.
Yeah that's the one big error here. Trap in the steam? Never. Maybe if she lives in a dry climate she isn't experienced with how difficult it can be to get that moisture out. The kernels have a surprising amount of moisture. I recommend a grease splatter shield or large screen sieve or colander. I prefer just olive oil and sea salt. Covering the kernels with oil is key! Great vid!
I do that too.. I tried using a lid but it got stale and hard to chew. Now I flip over a fine mesh strainer that fits perfectly over my pot and give it a place to pop to and let the steam out
More hacks - use coconut oil along with ghee. Coconut oil this is what movie theaters use. Ghee (clarified butter) allows you to not worry about burning the milk solids in the butter. Use "popcorn salt" basically run your salt through a spice grinder until it is a fine powder, also the secret to fast food style salted fries. I also think a cast iron pot is overkill, and also really heavy. I take a page from Alton Brown on this and use a large stainless pot, that's light enough to lift off the burner and shake, and the cover the top with tin foil. Poke a few holes in the foil for steam to vent, too much steam leaves a stale taste in my experience.
Yes indeed, ghee is the -whey- way. I'd been using refined coconut oil for over a decade and still love it, but recently have been making most of my popcorn with ghee the past few years. It's great, and if you use enough of it in the popping process, there's no need for any buttery drizzle. Ghee also doesn't leave your popcorn soggy like melted butter does since there's no water in ghee - just fat. Always use Flavacol butter flavored popcorn salt afterwards unless I'm making some special kind of popcorn (like Old Bay). A carton of Flavacol will last you 3 lifetimes.
@@JuanPabloMontoyaUrdaneta use the popcorn salt on the kernels in the pot and then when it’s done and in a different bowl hit it again with some of the popcorn salt, not too too much, that’s what I do, I use Ghee or Clarified Butter as well instead of oil, but the Ghee in the pot with the kernels and then have a couple teaspoons in another small bowl and microwave it and then pour it on the finished popcorn and toss it around. Everyone loves my popcorn and says it taste just like or better than movie theatre popcorn
Coconut oil and powdered salt. This is the key. Salt doesn’t dissolve in fat, so the powdered salt (blend it up yourself or buy special popcorn salt) will cover and distribute more evenly. Also, I use just coconut oil for popping. Empty the popcorn out after popping, then add butter to the pot while it’s still hot. The butter melts from the residual heat and mixes with any remaining salt. Then toss the popcorn back in the pot. Amazing.
A lot of people have strong feelings against it, but by add 1 part palm oil to 3 or 4 parts coconut oil you can duplicate the movie theater flavor. Also, by melting the butter in the pan and letting it evaporate the water until the butter just starts to brown, you can avoid soaking the popcorn puffs.
and you can get butter flavored coconut oil along with OG Flavacol or you can find yellow "butter flavor" popcorn salt which is likely re-packaged Flavacol.
@@Scotty_in_Ohio I was so surprised when I first tasted the original Flavacol at home. It was the first time homemade popcorn tasted like popcorn at the theater. It's the best!
No. Coconut oil is the exact opposite of neutral. Its very potent. Your popcorn is going to taste like a weird blend of popcorn, salt, butter and strong coconut.
We use a Whirley Pop, add coconut oil or ghee (both are awesome and give different flavors), stove to as high as it goes, add kernels and Flavacol. Done in a minute and the popcorn is awesome. I add a lilttle Snappy Butter Burst and next level.
I have a small kitchen without much storage space but, by golly, I make space for my Whirley Pop! It’s my most heavily used kitchen item after my coffee-making items.
I'm on board with almost all of this, but I was a manager at a movie theater in the late eighties/early nineties, and I can tell you: the best fat for popcorn is... coconut oil. We used it long before anyone decided it was even remotely healthy.
@@lorenzosorice Nobody suggested using EVOO for making popcorn, you're just trying to flex info. FWIW, high quality EVOO can handle up to 400-450F, which despite most people's misinformation, is absolutely fine for 90% of sauteing and frying, including making popcorn which does not use high heat at all. The reason not to use it for popcorn is more because the taste is wrong, and it's a waste of expensive EVOO.
I've been making popcorn this way since I got your book. LIFE CHANGING. I tell my friends it is browned butter fried popcorn. You're wonderful keep on being you. ❤
To assist in soaking up the steam trapped in the pot as it is popping, I place one or two kitchen paper squares under the lid. I use the lid to trap the four corners of the kitchen paper at the rim. Watching closely the kitchen paper don’t start heating up from the open flame (or the hot coils from electric stoves). I also use the popcorn salt from Sams Club sprinkled in with the oil & kernels.
FYI, if you want to make movie theater butter at home, it's pretty simple. Take 1 part clarified butter, 3 parts coconut oil and a pinch of salt, mix them together over a low heat, let it cool to room temp, and voila, movie theater butter. Clarified butter is made by melting butter and letting it rest until the solids have risen to the top. Skim the solids off and let the remainder cool back to room temp.
Tight-fitting lid is a major no-no for popcorn, you do not want to trap steam. That just messes up the crunch. Either use a vented lid, leave it slightly ajar on the side, or do what Alton Brown does and top it with aluminum foil with holes poked in it to release the excess steam.
I grew up using bacon grease (fat) and salt to pop my popcorn on the stove… so yummy. I know that’s not the healthiest, but it’s wonderful. Loved this video though to see another way to make homemade popcorn.
I always use nooch, cracked pepper, flakey salt & msg. Sometimes I pop it in half butter half oil, sometimes just oil. Either way with those 4 toppings, delicious. I’ve made it with turmeric before too, my fingers get stained. Doesn’t really need it.
@@JeffO- Hard to explain for sure. It's an ingredient in Doritos (along with many other things), so if seasoning with garlic powder, nutritional yeast, MSG, and the pepper flakes is right, it definitely reminds you of Doritos.
I use peanut oil to pop the kernels in a vented pot, then top with popcorn salt, and sometimes a dash of tamari in the melted butter. Also nutritional yeast is great on it as well.
Pre-adding the salt can make the popcorn tough. Better to salt and toss three times after it's popped and in a bowl. Also, if you're waiting 4 seconds between pops to know if it's finished popping, you've already burnt some of your popcorn. Using a heavy dutch oven on a gas burner you can't easily slide it on is why a lot of your kernels didn't pop. This is by no means The Right Way to Make Popcorn.
Everyone on here is talking about coconut oil because it can handle high heat. Anyone have thoughts on avocado oil instead? Can handle high heat and more neutral flavor. Also what do you do for the buttery flavor, still drizzle it on at the end?
Just made some delicious pop corn using this method, seasoned it with curry powder cause was feeling adventurous and it was delicious! Thanks for the tips Molly! I just purchased Cook this Book and can’t wait to make more recipes from it when it arrived in the mail! 💛
My microwave stopped working, couldn't make these smaller popcorn bags. So cut them open (each bag was 30 carbs) probably didn't put enough oil in (used olive) used a pot that was too thin, cranked the heat up too high, popcorn was kind of good, 30% burnt, but my biggest concern is that it got too cold too fast. That was my-emergency-popcorn-first-time-stovetop-experience.
What in the actual f is nutritional yeast? How have i lived 35 years on this planet, never heard of it, and this girl is adding 4 tablespoons if it to her popcorn?!?! 😳🤯
I was wondering the same thing. screw that shit.With it, you can easily add extra protein, vitamins, minerals, and antioxidants to meals. It's commonly used as a vegan cheese sauce flavoring, as well as a topping for soups and salads. Studies suggest nutritional yeast may help lower cholesterol and support immunity, though more research is needed
If one is going to go the microwave route on the regular then I've had very good luck with Vikingware popcorn popper and use either coconut or canola oil and get ahold of Flavacol or similar popcorn salt... Tons of recipes on RUclips - only two downsides to this: 1) The clean up - Dawn dishwashing liquid is your friend for your popper and 2) It may take a try or two to get the timing in your microwave down. I'm sure it's not that healthy but likely better than store bought microwave popcorn although they stopped using the material in the bags years ago that were an "issue".
This video gave me the confidence to try to make pot popcorn. Now I make it every week for my synagogue's youth activities groups. The kids love it!...And the adults love the leftovers. :) Thank you Molly.
Ilike to use refined coconut oil and I throw butter into the pan after removed the popped popcorn and then put the popcorn back in. I’ve never thought to release the stream right after it’s popped bc my popcorn is chewy sometimes so that I’ll start doing!
Love your food and your website. Those cloud potatoes are heavenly. If I already buy a lot of ghee, can I just use it instead of the oil-butter blend in the recipe? Thanks,
i use a cheap stainless bowl and a lid that happens to fit. Thanks Alton Brown. i like the turmeric for color! try making garlic oil to pop your corn in too!
As Uncle Roger would say, "Where your wok? Where your wok?" Love the recipe hints, but I cook popcorn in a wok with a lid. The handle makes it easy to shake and the shape of the wok keeps the unpopped kernels at the bottom and makes it easy to toss in additives without needing another bowl.
Might not want to have such a tight fitting lid. Want something that will allow the steam to escape so corn isn't soggy and chewy. Also Tumeric does leave an undesirable taste on the popcorn I would find another way to make it yellow.
Hey Molly not sure if you check comments or not, back in the BA days, i distinctly remember watching a video of yours for glazed Brussel Sprouts that I saw when it was first uploaded then it dissappeared and was never re-uploaded. You got any idea what happened with that? I did make that recipe and it was crazy good, they literally tasted like Popcorn - see I can stay on topic XD
All the oils you make are ones I would never use 😂 Coconut oil is the go to popcorn oil and now that I've read comments about ghee I'm gonna try that. Cool video and you're petty fun to hang out with!
I will be doing this. I have an air popper so I have to oil my popcorn after popping. My big frustration has been how to evenly disperse the delicious oil and seems I just need to change my technique to making the popcorn in a big old pot. Thanks for this vid.
Its disappointing that this channel hasn't breached 100K subs yet. Having said this, I am a little surprised this methos is not common knowledge. I have been in India for a while, and almost everyone uses this method when making popcorn at home. Instead of a dutch oven, they use a pressure cooker since its a thick bottom utensil.
Along the same lines, my go to is a high quality EVOO with a generous helping of both black pepp and pink Himalayan salt right into the oil. Not a huge buttered/theater popcorn fan, but I’ll give this a go! Thanks Molly ❤
I do the exact Same! It’s soooo yummy. My best friend seasons his popcorn with a packet of powdered chicken bouillon (or as I like to call it “chicken dust”) lol 😂. No, I’ve never tried it. Not once. I can’t bring myself to do it ha ha. It just grosses me out but he looovees it and so do a lot of our friends.
Molly, I feel so bad and guilty…… what can I do to start liking nutritional yeast? Everyone loves it and I don’t and I think there’s something wrong with me HELP
Yeah, I tried shaking a pot while making popcorn on a glass cooktop. Anyone want to guess how well that went? The sparks it set off before the burner exploded were impressive. :)
Pepper on popcorn?!?! NEVER! Tip - use a pot with a clear lid. I've done the oil/butter trick, but the butter typically burns. Yeast, turmeric? I don't think so...
@@andrewhanna6152 I rarely get unpopped kernels. Occasionally a few might get ejected but they can go back in. As for lack of fat, that is THE reason why I love the hot air method! Now you have a blank canvas upon which you can put whatever you like! Sweet, savory, spicy! All three!
This brought me back to Happy Days and Laverne & Shirley when I was a kid, every Tuesday night. My mom made it the same way (sans turmeric) every week. Then at some point we got the machine that doesn't use oil (basically an air fryer), but it still had a lid on top to melt the butter. 😆 The "right" way may be subjective, but I would say this is the best way. 100%
An air popper. You are thinking of an an air popper. But I suppose you tend to forget things when you get old as fucking dirt. PS: I had no intention of being snarky, or even responding to this comment, but the literal comment above you were an asshole for no reason.
I like to use a wok. The shape allows the kernels to stay at the bottom with the popped ones moving to the top. Good ol' Alton Brown taught me that little trick.
I bet you never used a wok even once to make popcorn.
alton brown used a metal bowl and reynolds wrap and i burnt a bowl this way LOL but he is an OG
Thanks. Your comment is my favorite part of this video.
@@TheOriginalArchiei have, mannnny many times. Why wouldnt have she
I use Alton wok method, and two sheets of foil with holes pierced in it. I should try the more oil and butter idea tho!
Rather than a lid, I invert a colander over the pan. Keeps the popcorn dry/crisp and I can watch it pop through the holes. Lots of Irish butter and nutritional yeast. Salt, no pepper, but sometimes a little smoked paprika blend I make.
Yeah that's the one big error here. Trap in the steam? Never. Maybe if she lives in a dry climate she isn't experienced with how difficult it can be to get that moisture out. The kernels have a surprising amount of moisture. I recommend a grease splatter shield or large screen sieve or colander. I prefer just olive oil and sea salt. Covering the kernels with oil is key! Great vid!
No one cares 😢
I don’t know if it matters. With this much oil, it’s probably not going to absorb the steam.
I do that too.. I tried using a lid but it got stale and hard to chew. Now I flip over a fine mesh strainer that fits perfectly over my pot and give it a place to pop to and let the steam out
Great idea!😍
More hacks - use coconut oil along with ghee. Coconut oil this is what movie theaters use. Ghee (clarified butter) allows you to not worry about burning the milk solids in the butter.
Use "popcorn salt" basically run your salt through a spice grinder until it is a fine powder, also the secret to fast food style salted fries.
I also think a cast iron pot is overkill, and also really heavy. I take a page from Alton Brown on this and use a large stainless pot, that's light enough to lift off the burner and shake, and the cover the top with tin foil. Poke a few holes in the foil for steam to vent, too much steam leaves a stale taste in my experience.
Great tips. I use coconut oil and the finer salt. I wonder if clarified butter would be enough? You should be the one writing the cookook.
@headzets4337 Do you add the salt already before popping the kernels? Or do you use this fine salt the kernels have popped?
Yes indeed, ghee is the -whey- way. I'd been using refined coconut oil for over a decade and still love it, but recently have been making most of my popcorn with ghee the past few years. It's great, and if you use enough of it in the popping process, there's no need for any buttery drizzle. Ghee also doesn't leave your popcorn soggy like melted butter does since there's no water in ghee - just fat.
Always use Flavacol butter flavored popcorn salt afterwards unless I'm making some special kind of popcorn (like Old Bay). A carton of Flavacol will last you 3 lifetimes.
@@JuanPabloMontoyaUrdaneta use the popcorn salt on the kernels in the pot and then when it’s done and in a different bowl hit it again with some of the popcorn salt, not too too much, that’s what I do, I use Ghee or Clarified Butter as well instead of oil, but the Ghee in the pot with the kernels and then have a couple teaspoons in another small bowl and microwave it and then pour it on the finished popcorn and toss it around. Everyone loves my popcorn and says it taste just like or better than movie theatre popcorn
Coconut oil for no other reason then that's what the theaters use?
Coconut oil and powdered salt. This is the key. Salt doesn’t dissolve in fat, so the powdered salt (blend it up yourself or buy special popcorn salt) will cover and distribute more evenly.
Also, I use just coconut oil for popping. Empty the popcorn out after popping, then add butter to the pot while it’s still hot. The butter melts from the residual heat and mixes with any remaining salt. Then toss the popcorn back in the pot. Amazing.
A lot of people have strong feelings against it, but by add 1 part palm oil to 3 or 4 parts coconut oil you can duplicate the movie theater flavor. Also, by melting the butter in the pan and letting it evaporate the water until the butter just starts to brown, you can avoid soaking the popcorn puffs.
❤Popcn
and you can get butter flavored coconut oil along with OG Flavacol or you can find yellow "butter flavor" popcorn salt which is likely re-packaged Flavacol.
@@Scotty_in_Ohio I was so surprised when I first tasted the original Flavacol at home. It was the first time homemade popcorn tasted like popcorn at the theater. It's the best!
No. Coconut oil is the exact opposite of neutral. Its very potent. Your popcorn is going to taste like a weird blend of popcorn, salt, butter and strong coconut.
We use a Whirley Pop, add coconut oil or ghee (both are awesome and give different flavors), stove to as high as it goes, add kernels and Flavacol. Done in a minute and the popcorn is awesome. I add a lilttle Snappy Butter Burst and next level.
I have a small kitchen without much storage space but, by golly, I make space for my Whirley Pop! It’s my most heavily used kitchen item after my coffee-making items.
I'm on board with almost all of this, but I was a manager at a movie theater in the late eighties/early nineties, and I can tell you: the best fat for popcorn is... coconut oil. We used it long before anyone decided it was even remotely healthy.
Doesn't it dominate the flavour?
Refined coconut oil. Does not impart flavour in its refined state. And works incredibly well.
@@unit--ns8jhnope. Can’t taste it at all and can handle the high heat unlike EVOO
@@lorenzosorice Nobody suggested using EVOO for making popcorn, you're just trying to flex info. FWIW, high quality EVOO can handle up to 400-450F, which despite most people's misinformation, is absolutely fine for 90% of sauteing and frying, including making popcorn which does not use high heat at all. The reason not to use it for popcorn is more because the taste is wrong, and it's a waste of expensive EVOO.
@@kindabluejazzcriticizing for flexing info, by flexing info.
I use a big ass wok with ghee and duck fat. Sprinkle in some smoked sea salt and garlic powder. Absolutely phenomenal.
That's just wrong. I gots to try it.,
My grandma has been using nutritional yeast on popcorn since the 70’s. It’s definitely the biggest food tradition from her.
Somewhere, in a distant kitchen, Molly is still adding nutritional yeast to an empty bowl. 😂
I had to do this immediately because you’ve addressed all my burning questions here… perfection, thank you!
I've been making popcorn this way since I got your book. LIFE CHANGING. I tell my friends it is browned butter fried popcorn. You're wonderful keep on being you. ❤
You don't have to lie. She is not going to touch your peepee.
To assist in soaking up the steam trapped in the pot as it is popping, I place one or two kitchen paper squares under the lid. I use the lid to trap the four corners of the kitchen paper at the rim. Watching closely the kitchen paper don’t start heating up from the open flame (or the hot coils from electric stoves).
I also use the popcorn salt from Sams Club sprinkled in with the oil & kernels.
FYI, if you want to make movie theater butter at home, it's pretty simple. Take 1 part clarified butter, 3 parts coconut oil and a pinch of salt, mix them together over a low heat, let it cool to room temp, and voila, movie theater butter.
Clarified butter is made by melting butter and letting it rest until the solids have risen to the top. Skim the solids off and let the remainder cool back to room temp.
If it's so simple, then go make it that way.
@@TheOriginalArchie ...and then YOU can go 'make it' with your mother.
@@theghostofsw6276 I'm gonna make it with YOUR mother, and I don't mean popcorn, I mean the butter.
Tight-fitting lid is a major no-no for popcorn, you do not want to trap steam. That just messes up the crunch. Either use a vented lid, leave it slightly ajar on the side, or do what Alton Brown does and top it with aluminum foil with holes poked in it to release the excess steam.
use the default lid for the pan and just wedge a spoon in there no need to waste foil
I grew up using bacon grease (fat) and salt to pop my popcorn on the stove… so yummy. I know that’s not the healthiest, but it’s wonderful. Loved this video though to see another way to make homemade popcorn.
This girl made the best ceasar salad I found the video a few years ago. I’m so glad she has her own channel!
I always use nooch, cracked pepper, flakey salt & msg. Sometimes I pop it in half butter half oil, sometimes just oil. Either way with those 4 toppings, delicious. I’ve made it with turmeric before too, my fingers get stained. Doesn’t really need it.
Have you tried Carla's magic popcorn? SO GOOD! Has your same toppings + aleppo pepper flakes and granulated garlic.
@@oodle_noodle I haven't! I will have to try it. I love Carla too! :)
I never thought of MSG with popcorn, partly because I haven't bought any yet. Is there a way to describe the flavor? I know it's hard to pin down.
@@JeffO- Hard to explain for sure. It's an ingredient in Doritos (along with many other things), so if seasoning with garlic powder, nutritional yeast, MSG, and the pepper flakes is right, it definitely reminds you of Doritos.
I learned the best way to make popcorn over ten years ago from Alton Brown. His method + Flavacol = Best popcorn ever!
I use peanut oil to pop the kernels in a vented pot, then top with popcorn salt, and sometimes a dash of tamari in the melted butter. Also nutritional yeast is great on it as well.
Pre-adding the salt can make the popcorn tough. Better to salt and toss three times after it's popped and in a bowl. Also, if you're waiting 4 seconds between pops to know if it's finished popping, you've already burnt some of your popcorn. Using a heavy dutch oven on a gas burner you can't easily slide it on is why a lot of your kernels didn't pop. This is by no means The Right Way to Make Popcorn.
Everyone on here is talking about coconut oil because it can handle high heat. Anyone have thoughts on avocado oil instead? Can handle high heat and more neutral flavor. Also what do you do for the buttery flavor, still drizzle it on at the end?
Just made some delicious pop corn using this method, seasoned it with curry powder cause was feeling adventurous and it was delicious! Thanks for the tips Molly! I just purchased Cook this Book and can’t wait to make more recipes from it when it arrived in the mail! 💛
What’s the purpose of the yeast
My microwave stopped working, couldn't make these smaller popcorn bags. So cut them open (each bag was 30 carbs) probably didn't put enough oil in (used olive) used a pot that was too thin, cranked the heat up too high, popcorn was kind of good, 30% burnt, but my biggest concern is that it got too cold too fast. That was my-emergency-popcorn-first-time-stovetop-experience.
Molly’s face when talking about everything needing salt lmao
Thanks Molly! Can you show us how to make caramel popcorn?
What does the nutritional yeast do?
What in the actual f is nutritional yeast? How have i lived 35 years on this planet, never heard of it, and this girl is adding 4 tablespoons if it to her popcorn?!?! 😳🤯
I was wondering the same thing. screw that shit.With it, you can easily add extra protein, vitamins, minerals, and antioxidants to meals. It's commonly used as a vegan cheese sauce flavoring, as well as a topping for soups and salads. Studies suggest nutritional yeast may help lower cholesterol and support immunity, though more research is needed
Recommend swapping out some (or all) of the oil for schmaltz 🤤
If one is going to go the microwave route on the regular then I've had very good luck with Vikingware popcorn popper and use either coconut or canola oil and get ahold of Flavacol or similar popcorn salt... Tons of recipes on RUclips - only two downsides to this: 1) The clean up - Dawn dishwashing liquid is your friend for your popper and 2) It may take a try or two to get the timing in your microwave down. I'm sure it's not that healthy but likely better than store bought microwave popcorn although they stopped using the material in the bags years ago that were an "issue".
Nooch popcorn yep. That's the way. Sometimes I drip a few drips of San-J tamari on my serving, which ruins the crunch, but it makes me happy.
This video gave me the confidence to try to make pot popcorn. Now I make it every week for my synagogue's youth activities groups. The kids love it!...And the adults love the leftovers. :) Thank you Molly.
I put pickle salt on my popcorn. Yup its amazing
Ilike to use refined coconut oil and I throw butter into the pan after removed the popped popcorn and then put the popcorn back in. I’ve never thought to release the stream right after it’s popped bc my popcorn is chewy sometimes so that I’ll start doing!
Could we go all clarified butter? Then toss with salt at the end?
I use coconut oil + european butter
What's the nutritional yeast for?
It adds a cheesy type flavor. Used a lot in vegan cooking and it's delicious
Thank you algorithm. I had no idea you had your own channel.
I reduced the amounts slightly, skipped the turmeric and it worked great in my whirly-pop.
I found olive oil and salt in the pot, and sprinkle granulated garlic after.
Wow, this actually worked extremely well. Thank you cutie pie.
What does the yeast do?
Nutritional yeast adds a cheesy flavor.
Those names you listed in the ingredients are vitamin b1, b2, b3, b6, b9 and b12 (not in that order)
I've done this for years with way less fat. Still tastes great if you want a lower calorie version
Get yourself some popcorn salt - it's more finely ground than regular salt, almost a powder. It took my popcorn to the next level.
found this in your cookbook and now it's the only way i make popcorn!
We use the ghee and powdered salt method by Josh Weissman- but I will try this method next :)
Just curious, why use nutritional yeast?
Molly what temp?? My butter keeps burning. Turned the temp down and the popcorn wouldn’t pop.
I don't even like popcorn... but love Molly!
Love your food and your website. Those cloud potatoes are heavenly. If I already buy a lot of ghee, can I just use it instead of the oil-butter blend in the recipe? Thanks,
Just buy butter, and make your own ghee. It's easy and way cheaper than buying ghee..
Try a Coconut oil and butter mix.
Way healthier than the nasty vegetable stuff.
Tastes great too.
“Steak Car-tar, can you hear that???” 😂
Can you do this without a seed oil?
i use a cheap stainless bowl and a lid that happens to fit. Thanks Alton Brown. i like the turmeric for color! try making garlic oil to pop your corn in too!
As Uncle Roger would say, "Where your wok? Where your wok?" Love the recipe hints, but I cook popcorn in a wok with a lid. The handle makes it easy to shake and the shape of the wok keeps the unpopped kernels at the bottom and makes it easy to toss in additives without needing another bowl.
Great recipe, thank you very much!!👍
Might not want to have such a tight fitting lid. Want something that will allow the steam to escape so corn isn't soggy and chewy. Also Tumeric does leave an undesirable taste on the popcorn I would find another way to make it yellow.
The editing on this is hilarious. lol
Is this for show. Why would anyone use or buy canola oil?
Pls do the sweet one with sugar
Hey Molly not sure if you check comments or not, back in the BA days, i distinctly remember watching a video of yours for glazed Brussel Sprouts that I saw when it was first uploaded then it dissappeared and was never re-uploaded. You got any idea what happened with that? I did make that recipe and it was crazy good, they literally tasted like Popcorn - see I can stay on topic XD
It’s still on BA’s website, google for charred brussel sprouts with honey glaze!
@@TheAusteD the recipe is, but the video isn't
Chai needs pepper and no salt. Got him 😋
That's interesting way to add butter that was sus results but I'll keep trying your way because it's treacherous step for me generally.
All the oils you make are ones I would never use 😂 Coconut oil is the go to popcorn oil and now that I've read comments about ghee I'm gonna try that. Cool video and you're petty fun to hang out with!
@@miesenplace hope you enjoy!
Yes!! I just started making my own and was looking for a good recipe.
Definitely will be trying the mix of oil and butter! Why the nutritional yeast? I’ve not really done anything with it
Wait, the lady who abbreviates everything doesn’t call it NOOTCH? 😂
love it! Girl knows how to make corn!
What the hell is Nutritional Yeast
I’m going to make some this weekend. Thanks 🙏
U r cute - presenting your cuteness and video on how to make popcorn really rocks!!
Powdered black kelp + a little parm + nutritional yeast goes a long way
Popcorn party!!!🎉
Molly hates half assed popcorn makers.....got it
Honey, my grand parents were making pop corn like this in the early 1900s.
Tajin and furikake on popcorn is a weird combo but delicious
ohhhh furikake and ichimi togarashi sounds insane
I will be doing this. I have an air popper so I have to oil my popcorn after popping. My big frustration has been how to evenly disperse the delicious oil and seems I just need to change my technique to making the popcorn in a big old pot. Thanks for this vid.
Or cook in coconut oil and butter as theater uses coconut oil
Long time fan, does the book come with a "I see Molly I click" T Shirt that pops created?
you could make a video about cooking anything. literally anything. and i would watch it.
Its disappointing that this channel hasn't breached 100K subs yet.
Having said this, I am a little surprised this methos is not common knowledge. I have been in India for a while, and almost everyone uses this method when making popcorn at home. Instead of a dutch oven, they use a pressure cooker since its a thick bottom utensil.
Along the same lines, my go to is a high quality EVOO with a generous helping of both black pepp and pink Himalayan salt right into the oil.
Not a huge buttered/theater popcorn fan, but I’ll give this a go! Thanks Molly ❤
I do the exact Same! It’s soooo yummy. My best friend seasons his popcorn with a packet of powdered chicken bouillon (or as I like to call it “chicken dust”) lol 😂. No, I’ve never tried it. Not once. I can’t bring myself to do it ha ha. It just grosses me out but he looovees it and so do a lot of our friends.
Newch is the best secret for popcorn 🍿
You should try the Chinese pressure method. Be careful though because if it explodes and you get hurt, we don't want that.
Molly, I feel so bad and guilty…… what can I do to start liking nutritional yeast? Everyone loves it and I don’t and I think there’s something wrong with me HELP
I don’t love it as much as the next person either… I thought it was just me, so thank you 😊
I don't like it at all.
What does the nutritional yeast do?
I know I could Google this, but I'm much more interested in hearing what this community says.
it has a delicious umami taste - slightly salty and v good!
It's similar to parm. cheese but better
Yeah, I tried shaking a pot while making popcorn on a glass cooktop. Anyone want to guess how well that went? The sparks it set off before the burner exploded were impressive. :)
Try popcorn with Siracha
Just pop it in bacon grease. No need to add anything else.
Wow, mine did not turn out good.
Pepper on popcorn?!?! NEVER! Tip - use a pot with a clear lid. I've done the oil/butter trick, but the butter typically burns. Yeast, turmeric? I don't think so...
Nice twist is to add a little ground cumin.. my favorite
This is the super indulgent version. Use it wisely my friends.
A hot air popper is the only way to make popcorn. It literally cannot be anything but perfect every single time.
Except for all the unpopped kernels. And lack of fat and salt. 😊
@@andrewhanna6152 I rarely get unpopped kernels. Occasionally a few might get ejected but they can go back in. As for lack of fat, that is THE reason why I love the hot air method! Now you have a blank canvas upon which you can put whatever you like! Sweet, savory, spicy! All three!
This brought me back to Happy Days and Laverne & Shirley when I was a kid, every Tuesday night. My mom made it the same way (sans turmeric) every week. Then at some point we got the machine that doesn't use oil (basically an air fryer), but it still had a lid on top to melt the butter. 😆 The "right" way may be subjective, but I would say this is the best way. 100%
An air popper. You are thinking of an an air popper. But I suppose you tend to forget things when you get old as fucking dirt.
PS: I had no intention of being snarky, or even responding to this comment, but the literal comment above you were an asshole for no reason.
there are many wrong ways to make popcorn, this is just one of them.
try eating strawberries with a dash of pepper. That should change your mind about nothing needs just pepper :D
won't THAT much nutritional yeast give it a flavor? Not sure if I'm onboard with that.
Actual right way is in a wok, but this is fine.