Home Forums Hunting & Shooting Hunter's Campfire Popcorn, and your specifics?

Never could get microwave-popcorn to pop without burning, and never liked the taste of that that didn't.

Never used one of those hot air popcorn makers or machines that are sold, nor had a wish to give them a try.

Also have never purchased the pre-popped popcorn that was sold in stores, or the designer popcorn that is mostly hyped packaging.

My wife (and most everybody else) says that I salt, butter, or spice popcorn to the point that nobody else will touch it, (except for maybe a niece who seems to enjoy it the same way)!

So was wondering what are the specifics of making and enjoying your popcorn...

Mine is strictly stove top, popped in a covered 3 quart stainless sauce pan in about 1/4 of Canola oil.... I have this huge bowl I use for separating to separate the half popped or un-popped kernels before placing in the serving bowls and spice how ever I feel at the time, and have tried quite a few combinations of various spices.

Also use real butter, and an ungodly amount of salt.


Phil

I use a cast iron skillet with a little bit of oil. 2 Tbls of butter and Garlic salt.

Large cast iron dutch oven oil to just cover bottom of pan. Get hot, add popcorn kernels 1 layer deep, cook till popped.
Dump in large bowl, top with 1/2 cube butter and 1/2 cube margarine mixture. Salt to taste.
Popcorn is the only thing in the world I use margarine on. S'pose I do it cause that's the way my Dad made it.

Stove top in vegetable or peanut oil. Real butter and salt.


Why F with popcorn?

My uncle gave me one of these about 20 years ago, works great.

Always salted, sometimes butter, Tony Chachere's for spicy popcorn.

Big skillet here too, use olive oil to pop, then fresh ground sea salt, great late night snacking year round.

Gunner

We have a popper at the trap house of the sportsman's club. I put cover the bottom in whatever vegetable oil they have, probably a little over a quarter cup. I put in a Styrofoam cup of popcorn in, pop it, and add a half stick of butter.

I use one of these 1940s elect popcorn poppers, I have a lot of vintage cookware. This one makes great popcorn, I even found one for my daughter and her family.

Kent

Act II popcorn, 1:43 in my microwave, perfect every time...

nasty stuff. I won't eat it.

used to like it, but it's only good with butter and salt, and the doctor says both are off the menu.

Boiled until tender, add salt, then serve.

Nuclear popcorn is nasty stuff. The corn is ok but that fake butter crap is a gut buster.
I'm a hot air fan. It pops up big and light. NEVER use margarine on popcorn. It's real butter or throw the whole batch away as inedible.

I buy the gypo non-buttered, non-salted individually packed bags down here and have one daily for breakfast in the office with a couple of pieces of fruit. Happy camper.

Same here.


Travis

Use coconut oil & you'll never use anything else.

Whirly-pop - the genius contraption in the photo. 3 Tbsp peanut oil, 3 Tbsp butter, 3/4 c. mushroom popcorn, 1 1/2 tsp. salt. Takes less than three minutes, start to finish, then we spice it however we like for each person. Once you try this, you'll never like popcorn ANY other way.

The only popcorn I ever eat comes with a movie theater. If they relied on me , they'd be outa business in a week.

Popped on the stove top, using olive oil. Then add a little melted butter, garlic powder, and Old Bay seasoning.

Air popped, then add butter and sea salt.

I love popcorn but I'm not supposed to eat it. I like it on the stove, microwave, theater or one of my favorites is Uncle Rays bagged cheedar cheese pop corn. Best cheese popcorn ever! Hale I can eat pop corn anyway any where. I gotta try that Tony Chachere's on pop corn. I tried it on the stove top a while back but I messed it up, it was like it was stale cheewy not crisp. It sucked. My buddy make is on the stove top and his rocks, I dony know wth I did.