Getting Seasonings To Stick - Popcorn - Page 2
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  1. #16
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    I will season the popcorn with some oil and whatever seasonings I want. You stated that your popcorn gets soggy. This happens to me also. Just make the popcorn in a large microwaveable bowl. Once you are done mixing place in microwave and nuke for about 30 - 60 seconds. This always seems to help get rid of the moisture. Just be careful if you add cheese. You end up more with clumps but it is still good.

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    Registered User Lady_V's Avatar
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    I use an air popper and put seasonings and still hot popped in a paper bag and shake. The more "powdered" the seasoning, the better luck I have.

    garlic powder, onion powder, parmesian cheese is my fav

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    Quote Originally Posted by Jamauk View Post
    I'm afraid that unless you pop your corn with some oil, you won't be able to avoid the sogginess. And butter flavored Pam probably has as many chemicals as "I can't Believe it's not butter" JMHO.

    I think your best bet would be to find an oil you are comfortable with and pop it with that. It doesn't come out soggy, but adds a great flavor to the corn (and the dry seasonings stick better)
    I know what you mean about the Pam...I'm also trying to avoid the whole stove top thing if possible. Scarred by a freak wok popcorn making incident eons ago But if thats the last resort...I'll suck it up and give it a whirl.

    Re Kettle Corn: Have you tried to make a regular batch of popcorn with salted butter (or use oil and salt) then sprinkle sugar on top and shake like crazy?

    Unfrugally, I did go and buy a new oil mister today and hope to give it a whirl tonight. Its an 'atomizer' as DH calls it - it should mist like an aerosol w/o the chemicals...it uses the air to power it.

    I have yet to reheat the popcorn once its been sprayed & seasoned. Something to consider. And thank you Darlene for the tips - misting plain water (and/or soy sauce) and mister brand to try should the one I bought today not work out.

    Thanks for the tips and suggestions...keep em coming!

    BTW: My fave toppings are Kraft parm w/garlic seasoning (salt free) and DH has been totally digging the cayenne/smoked paprika/garlic seasoning mix too.

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  5. #19
    Registered User NikoSan999's Avatar
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    Melt butter/margarine and toss in a few marshmallow with ONE of the following.....
    red hot candies
    crushed up butterfingers
    brown sugar
    chocolate chips
    butterscotch chips

    Low heat until the above is melted...pour over popcorn while tossing it
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  6. #20
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    It doesn't work to pop the corn and then add the sugar. The sugar has to melt so it can coat the popped corn.

  7. #21
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    Quote Originally Posted by Spirit Deer View Post
    It doesn't work to pop the corn and then add the sugar. The sugar has to melt so it can coat the popped corn.
    Isn't that more like caramel corn?

    At the fair, they pop it in a lot of oil (IMO), transfer to a mixing bowl, sprinkle with sugar, toss & serve or bag. But its still hot when you get it.

  8. #22
    Registered User Libby's Avatar
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    Ok, the new mister thingy worked out. Popcorn wasn't greasy and actually 'mists' the oil over the corn. It almost mists too finely but I am not complaining! The seasonings have stuck and the corn was anything but soggy. Still as crisp as it was freshly popped.

    I am relieved to find something that works. I put 3 tablespoons of oil in the mister to give it a try and I barely used 1 tbsp if even. That thing is AWESOME!

    Now, to find some awesome flavour combo's!

  9. #23
    Super Moderator Spirit Deer's Avatar
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    Nope, it's not like caramel corn. It's exactly like the kettle corn they sell for about $6/bag at fairs and stuff. The sugar coating is very thin, more like a thin glaze, not thick like caramel corn, and it's white sugar. They may use a different technique at the fairs, but it tastes the same.

    You can use more oil but oil makes the popcorn less crunchy and more chewy.

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