The Importance of Popcorn Salt
When we lived in Kansas, it took me two weeks to understand that we didn't have a microwave. As you can envision, in the event that it took me two weeks, I don't utilize the microwave all the time. At times to dissolve margarine, chocolate, or pop popcorn. I do have a microwave now, and honestly the main thing that I truly utilize it for is the clock.
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From time to time, I get a longing for popcorn. I don't eat it regularly, yet when I do I need genuine, rich, hot, popcorn. I have attempted a million times to make it on the stove, the way it was done in the good 'ol days, and I generally wind up consuming it (which is the most exceedingly terrible smell ever) or getting weapon modest and ceasing before the greater part of the bits have popped. So I depended on the microwave assortment when the yearning struck. It never scratched the tingle, and I quit eating popcorn all together.
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I was viewing Southern on a fundamental level on the Food Network and Damaris made popcorn utilizing a strategy that I have never observed. She swore by it, and now so do I. Not exclusively did I not consume the popcorn, all of bits popped, and I at long last got a bowl of warm rich impeccable stovetop popcorn.
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I made a speedy nectar spread to pour over the popcorn since I cherish sweet with my salty. I utilized Maldon ocean salt and love that a portion of the chomps have huge drops of salt. So. Great. We now have another motion picture night custom.
Popcorn salt is a finely textured salt that adheres to buttered kernels more easily than a coarse salt, like kosher salt. You can buy a container of popcorn salt rather inexpensively, but it is just as easy to make your own. I grind 1/4 cup of kosher salt in a mortar and pestle, small food processor, or clean coffee grinder until it is very fine. I stash it in a spice jar and label it for future use.
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Season the popcorn while it is still hot. The steam from the freshly popped kernels and the warm clarified butter will help the salt stick. I like to use a relatively light pot (my stockpot), rather than a heavy cast iron Dutch oven, so that I can shake the pot while the kernels are popping and to coat it evenly in the clarified butter and homemade popcorn salt.
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