Crabanero Stove Top Popcorn

Crabanero Stove Top Popcorn
Crabanero Stove Top Popcorn

Crabanero Stove Top Pop Corn



Recently a new friend of ours, Gene Deems, hit us up @crabanero, recommending  our new "Crabanero Bay Seasoning", as "the new topping for movie popcorn."



For years I've just made stove top popcorn by eye...

A bit of oil, a measure of kernels and I usually, more often than not, get the right amount of oil and corn kernels to produce a huge amount of popped corn with as few as possible un-popped kernels or a perfectly popped  pot of popcorn.



The Crabanero Bay Seasoning gives the popcorn a great "bay" season spiciness and the coconut oil gives you that real movie popcorn taste, satisfyingly buttery, without actually using butter.

I have never committed "making popcorn" to a actual recipe but after a little thought, I am glad to share with you what I've learned.

We popped 3 batches of kernels,  using the recipe below, it gave us perfectly popped corn, with no more than 3 un-popped kernels per batch.



What you'll need;

Crabanero Stove Top Popcorn

1 Tablespoon coconut oil

1/2 tsp. Crabanero Bay Seasoning

1/2 cup popping corn, I like Harris Teeter's white popping corn.


Crabanero Bay sprinkled on liberally to taste, after corn is popped.

Crabanero microwave popcorn

1 teaspoon oil of choice, I prefer to use either coconut or extra virgin olive oil.

1 teaspoon Crabanero Bay Seasoning

1/4 cup popping corn, 

1 brown paper lunch bag.


Here's what I know

Steam is what pops popcorn, moisture inside a sealed kernel is expanded by heat and in this recipe is expedited by the coconut oil.
If you'd like to know more on exactly why popcorn pops, here's a great article that'll give you the whole story; 


What to do;

1. On high, heat a large enough pot, (4-5 quart) to hold the popped corn and to shake the pot after you season with your Crabanero Bay Seasoning, if you have one a pot with a vented lid, like the one pictured below.
A vented lid will allow some of the steam to escape yet will leave enough moisture when the corn has popped for your seasoning to adhere.

2. Add oil and Crabanero Bay Seasoning and stir in your popping corn till the kernels are coated with the oil, making sure to secure the lid to your pot.
3.  Keep the heat on high through the first 2-3 minutes of popping, as the popping begins to slow.
Turn the heat down to low till there is no more popping, turn off heat.
4. Allow pot to cool for a minute their may be 1 or 2 more kernels yet to pop (if you take your lid off too early you will end up with popcorn on your stove top, resulting from the stray un-popped kernel or 2.)
5. Take lid off, sprinkle liberally with Crabanero Bay Seasoning.
Again making sure your heat is off, put the lid back on the pot.
Securing the lid and the handles of the pot with kitchen towel as not to burn yourself, and give the pot a couple of good shakes, take off the lid and serve in bowls or bags.

"Happy Popping"

Serves 3 to 4 or less

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