The popcorn we grow is not hull-less. The hulls are where all the nutrition in popcorn is! Now, there is a way to microwave this popcorn, but we use a "Whirleypop" on the stove. They are amazing and tend to leave the fewest amount of kernels. Of course you can also use an air popper or do it in a pan on the stovetop.
Making Popcorn on the Stovetop:
3 tablespoons peanut oil or vegetable oil
1/2 cup popcorn kernels
1) Add the oil to a heavy-bottomed pot over medium high heat.
2) Add three kernels.
3) When one or more of the kernels pop, add the remaining popcorn kernels and cover.
4) Gently shake the pot over the heat source to prevent the kernels from burning.
5) Continue shaking until most kernels have popped and you can't hear many moving against the bottom of the pan.
6) Turn off the heat and continue to shake - a few stragglers will pop. Hold the lid over the pot for a few seconds in case of a last minute pop (which will send many more popped kernels flying across your kitchen).
7) Empty pan into a bowl and salt and pepper to taste.
• Use an oil that will withstand high heat such as peanut or vegetable oil
• If your popcorn tastes chewy try keeping the lid slightly ajar
• Keeping the heat too low will drag the cooking time and some may burn
• Dress the finished product while it's still warm so the popcorn will better absorb butter, oil, and spices
Making Popcorn in the Microwave:
1/2 cup unpopped popcorn
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste
paper lunch bag
1) In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
2) Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
Union Popcorn: Makes 8 cups
8 cups freshly-popped popcorn, still hot
2 teaspoons sugar
1 teaspoon finely-chopped fresh rosemary leaves
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper, depending on taste
2 tablespoons unsalted butter, melted
dried red pepper flakes (optional)
1) While your popcorn is popping, mix together the rosemary, sugar, salt and cayenne in a small bowl. Set aside.
2) With the popped popcorn in a large bowl, drizzle some of the butter over the top and toss to coat. Repeat, drizzling and tossing, until all the popcorn is coated.
3) Continue this process with the spice mixture, scattering on some, then tossing the popcorn lightly, then adding more until it is evenly seasoned.
4) Sprinkle over the red pepper flakes, if using, and serve.