Let me start by saying that there are no fancy popcorn toppings. I’m not one to season with garlic, pepper, or salt. For a while, I picked up the ditch that I experienced in the theater, which is often used instead of sugar. salt for seasoning. But after a few months they were wearing it too. Plain butter and plain salt for me, thank you very much. So when my friend told me about this unusual popcorn, I certainly didn’t believe it was really “The World’s Best Popcorn.” How could that be when I loved my regular flavor so much?
I don’t know what made me want to give it a try, but I did – and suddenly I was converted. So if you’re not a dangerous popcorn fiddler, if you don’t like sweet toppings< /a>s, or if you already think you already know the best popcorn in the world, I challenge you to try this method once, and see if you are as taken away by its deliciousness as I am. Here it goes.
Step 1: Make normal Unflavored Popcorn
I prefer to use my air popcorn for fluffy, delicious popcorn without any added calories from oil or butter, but you can also buy your corn in a pan or proin popcorn. My favorite popcorn is a special blend from almish Farmers< /a> low on core aggravating shards, but as long as you’re happy with your regular popcorn, this step is easy.
Step 2: Prepare the oil
This is the first secret to create World The best Popcorn is… are you ready ?… olive oil. I’m not a huge fan of reallyreally healthy Popcorn topping It also adds a unique flavor that really complements the flavor of the corn. a> At this point, dissolve the margarine (if you use it) and oil.
Step 3: Cover the popcorn with oil
I think it is important to start with oil instead of seasonings. This prevents the comments from falling through the cores. and ending up in your heaps, a tasty but useless heap.
By following this step, and following the seasoning step, you have time to make sure the popcorn is lined up really well. Of course, it wouldn’t be the best Popcorn World if half of it was flat and tasteless. Blech. So be sure to follow the proper popcorn coating technique: put some oil shake the popcorn vigorously, a little more apply, shake again, and repeat until all the popcorn is well coated. The same applies to seasonings. Don’t just dump on them.
Step 4: The Salt Phase
OK, now you’re going to add regular, plain, everyday, unsalted salt (you don’t like it, do you?) just like you would if you were making regular salted popcorn. Well, maybe just a tad less. Once you taste the popcorn, it should taste like a slightly bland version of salty take popcorn anywhere you would like Make sure they use the proper popcorn coating technique outlined in step 3.
Step 5: Sugar Phase
OK, now we’re wild! We add salted sugar to our popcorn, but not too much. The sugar must be amazing – you don’t want to get a kernel in your mouth all the time, so with that kettle-corn stuff (just a duck it’s so 2006!) I’d say you should use about half the sugar for salt. Don’t stop at your technical season questions now, you’re almost done!
Step 6: Final Secret Ingredient!
And now we’re down to the last secret ingredient that really sets this apart from all other popcorn toppings…cinnamon! But we don’t want the typical cinnamon-flavored popcorn, which certainly doesn’t qualify as the world’s best. What we want with unburnt ingredients is even rarer than the sugar we added at level 5. There should be a pinch of cinnamon in every third or fourth mouthful of popcorn, so it doesn’t come out – just a pinch, just a little; add a little more.
Step 7: Enjoy!
That is! The secret to the world’s best popcorn is really easy, and if you’ve followed these steps, you’re probably mmmming and yumming right now. If not… why are you waiting? Try this method today and see if you love it as much as I do!
