Homemade popcorn is great to eat and great to give

The easy way out for most people when they want to have popcorn is to quickly place a package in the microwave and zap it, or to use a popcorn popper machine. However, those that like their popcorn done in the traditional way turn to their trusty popcorn pot and fix it in the traditional manner – on the stove top. Here are some easy to follow recipes that will show you how to cook popcorn the old fashioned way.

Perfect Popcorn

3 tablespoons peanut oil 3 ounces popcorn kernels, approximately 1/2 cup 1/2 teaspoon popcorn salt 3 tablespoons unsalted butter

Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.

Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.

Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.

Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

Savory Herb Popcorn

3 tablespoons peanut oil 3 ounces popcorn kernels, approximately 1/2 cup 1/2 teaspoon popcorn salt 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh rosemary leaves 3 tablespoons unsalted butter

Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.

Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.

Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Sprinkle the herbs on the popcorn and gently stir to coat. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Stir to combine. Serve immediately.

See how easy it is to learn how to cook popcorn the old fashioned way, yet spice it up with today’s favorite herbs? ~Kettle Corn

Did you know that popcorn is a wonderful kosher snack? Since it is pareve, it can be eaten after both meat and dairy meals. And Kettle Corn is an especially wonderful treat, with its combined salty and sweet flavor. This Kettle Corn recipe comes from Susie Fishbein’s Kosher by Design Short on Time cookbook. According to Fishbein, Splenda sugar substitute can be used instead of sugar in this recipe for a sugar-free treat.

? 3 Tablespoons canola or vegetable oil ? 1/2 cup white popcorn kernels ? 1/4 cup sugar ? 1 Tablespoon light corn syrup ? 1/2 teaspoon fine sea salt

1. Place the oil and 4 popcorn kernels into a large heavy-bottomed or nonstick pot or work, with a lid. Turn the heat to just under medium. Cover the pot. When you hear the 4 kernels pop, you will know the oil has reached the right temperature.

Open the lid, add the sugar and corn syrup and stir to dissolve. Immediately add the remaining popcorn kernels and salt. Cover the pot.

2. With kitchen towels or oven mitts to protect your hands, hold the lid on the pot or wok and shake continuously over the heat. Keep the contents moving or the sugar will burn and the popcorn will stick. Do not remove the lid or the kernels will shoot out. Once the popping has slowed, remove from heat to prevent the sugar from scorching. Immediately transfer the kettle corn to a large bowl. Add this one to your list of how to cook popcorn. It’s sure to be a favorite!

Happy popping and good eating!Kettle Corn

Did you know that popcorn is a wonderful kosher snack? Since it is pareve, it can be eaten after both meat and dairy meals. And Kettle Corn is an especially wonderful treat, with its combined salty and sweet flavor. This Kettle Corn recipe comes from Susie Fishbein’s Kosher by Design Short on Time cookbook. According to Fishbein, Splenda sugar substitute can be used instead of sugar in this recipe for a sugar-free treat.

• 3 Tablespoons canola or vegetable oil • 1/2 cup white popcorn kernels • 1/4 cup sugar • 1 Tablespoon light corn syrup • 1/2 teaspoon fine sea salt

1. Place the oil and 4 popcorn kernels into a large heavy-bottomed or nonstick pot or work, with a lid. Turn the heat to just under medium. Cover the pot. When you hear the 4 kernels pop, you will know the oil has reached the right temperature.

Open the lid, add the sugar and corn syrup and stir to dissolve. Immediately add the remaining popcorn kernels and salt. Cover the pot.

2. With kitchen towels or oven mitts to protect your hands, hold the lid on the pot or wok and shake continuously over the heat. Keep the contents moving or the sugar will burn and the popcorn will stick. Do not remove the lid or the kernels will shoot out. Once the popping has slowed, remove from heat to prevent the sugar from scorching. Immediately transfer the kettle corn to a large bowl. Add this one to your list of how to cook popcorn. It’s sure to be a favorite!

Happy popping and good eating!