You will never go back microwave popcorn after trying this range-top recipe. It is made with oil, margarine, and seasoned salt.
Hi, I posted this recipe. I just wanted to let you know the ingredients I use because reviewer "Annie" gave me 1 star because she is having troubles getting it right. I start by buying the best (most expensive) yellow popcorn kernels. Cheaper brands don't pop well. I use Pure Wesson Vegetable Oil and I Can't Believe It's Not Butter to cook them in. Then I top it off with Lawry's Seasoned Salt (remember not to add too much). I hope that helps Annie. When you get it to work I hope you come back and update your review. Thank you and enjoy! - 06 Feb 2008 (Review from Allrecipes US | Canada)
Soooooo easy and delicious, no need to microwave ever again! But! Note that this popcorn can be made really successfully using the same method but with only 1 T of canola oil and 1 T of margarine (I use Smart Balance), the salt will still stick just fine and the fat is cut down a ton. Have fun! - 13 Mar 2007 (Review from Allrecipes US | Canada)
Believe it or not there is a trick to this for those who are afraid of burning the popcorn. Only add 3 kernels to the oil first and when all 3 pop then add the rest of the unpopped kernels. Make sure you shake well so that it is in motion. We also like to add the butter oil that you can get at the grocery store. Delicious and the paper bag gets rid of the extra oil that usually deposits at the bottom of the bowl. I REFUSE to eat microwave popcorn again. Delicious. Thanks for the post. - 19 Jul 2008 (Review from Allrecipes US | Canada)