On the Weekly Dish radio show today I heard about a new way to make microwave popcorn using the Nordicware Microwave Popcorn Bowl. My radio partner, Stephanie March’s daughter, called in to tell us she swears by it. The bowl is very simple, but apparently, it makes the best, most consistent popcorn at home. The bowl facilitates popping so that there are very few kernels left after popping. People say they like it even better than the air popper popcorn makers and a plus is you don’t have to use any oil.
If you do want to use oil on your popcorn, try the way that Stephanie March suggested where you are using lots of oil, like more than you think you should be and frying the popcorn. She suggested stove top as the method she prefers and using a 1/3 to half cup oil. You cover all the kernels with the oil and pop away. This method gets even better the next day when the popcorn has sat and gets a little chewy. If you are like Stephanie, don’t skip the butter. I like an old-fashioned popcorn popper for this method.
Currently, I am making a new microwave popcorn that doesn’t have any of the unhealthy crud in it. I hate when you are making microwave popcorn at the office and it smells up the whole office and when you eat it your hands get orange from the fake butter. You notice your mouth has a weird coating in it that is thick and gross from the popcorn oil chemicals. The new popcorn I am crazy about is made in Pierz Minnesota on a collective of family Sunflower Farms and is called Smude Microwave Popcorn.
Smude uses only high oleic cold-pressed sunflower oil that they farm in their microwave popcorn and it tastes like butter! Only three ingredients are in this microwave popcorn- Smude Sunflower Oil, Salt, and Corn. It puffs up nice and fluffy and its white and not greasy at all. I love the stuff! If you are feeling extra indulgent add a tablespoon of melted Velvet Bees Honey Butter also made in Minnesota and you have lightly sweet kettle corn.