Cody Casey
Popcorn is a popular snack, often enjoyed at movie theatres or at home during movie night. While microwave popcorn is convenient, making it on the stovetop or in a crock pot allows for more flavour customisation and can be a fun activity. In this discussion, we will explore the different methods of making popcorn, including the use of a crock pot, and provide insights into achieving the perfect batch of popcorn. We will also suggest some unique toppings to elevate your popcorn experience beyond the traditional butter and salt.
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What You'll Learn
Using a crock pot vs. a stove
While stovetop popcorn is a traditional method, using a crock pot or slow cooker is a great alternative if you want to avoid the mess and grease splatter associated with stovetop cooking.
Stovetop method
To make popcorn on the stovetop, you'll need a thick-bottomed saucepan, preferably with a lid, and a healthy dose of oil—vegetable or canola oil is recommended, but coconut oil will give your popcorn that movie theatre flavour. Heat the oil on a medium-high setting, and add three kernels of popcorn as an indicator of when the oil has reached the right temperature. When these kernels pop, add the rest of your popcorn and cover the pot. As the kernels begin to pop, give the pot a shake to ensure the unpopped kernels make their way to the bottom of the pot. When the popping becomes rapid, remove the pot from the heat and pour the popped corn into a bowl. Return the pot to the burner and tip in the rest of your kernels, shaking vigorously to ensure even popping.
Crock pot method
Using a crock pot or slow cooker is a good way to avoid the mess of stovetop popping. You can use coconut oil for flavour, but there will be no grease splatter. Turn on your crock pot and select the 'Sauté' function. Add the oil and let it melt, then add the popcorn and stir with a rubber spatula until the kernels are coated. Wait 30 seconds and stir again—you should hear a sizzling sound. Cover the pot and cook for 5 minutes. Cancel the 'Sauté' mode and let the kernels sit until they stop popping, about 1 minute. Transfer the popcorn to a bowl and season as desired.
Pros and cons
The stovetop method allows you to shake the pot to ensure even popping and minimise waste, which is not possible with a crock pot. However, the crock pot method is less messy and eliminates grease splatter. Ultimately, both methods will produce tasty popcorn, so it's a matter of personal preference which one you choose.
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Oil type and temperature
While there is no specific mention of using a crock pot to make popcorn, there are several methods outlined for making popcorn on a stovetop using oil. The type of oil and temperature seem to be important factors in successfully popping kernels.
One source recommends using vegetable oil, specifically canola oil, in a quantity that just covers a single kernel of corn by about 1/8 of an inch. This depth may vary depending on the size of the pot. Coconut oil is also mentioned as an option, as it gives the popcorn a movie theatre flavour and doesn't create a mess from grease splatter.
When heating the oil, it's important to wait for it to reach the right temperature before adding the kernels. One method is to drop a few kernels into the oil and wait for them to pop, signalling that the oil is hot enough. Another technique is to look for tiny bubbles forming around the test kernels, which is an indication that the oil is almost ready.
Once the oil is hot enough, the kernels can be added and the pot covered. It's important to shake the pot occasionally to prevent the kernels from burning and to help the unpopped kernels reach the bottom of the pot.
While specific temperatures are not mentioned, achieving the "right temperature" for popping seems to be a balance between ensuring the oil is hot enough, but not so hot that it burns the kernels.
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Salt and other seasonings
Salt is a common and essential seasoning for popcorn. It is best to use fine table salt for seasoning. You can sprinkle salt on the popcorn after it has been cooked and transferred to a bowl. Some people spritz the popped corn with water before applying the salt to ensure it sticks. However, when making popcorn in a crock pot, it is recommended to use plain or lightly salted popcorn, as overly salty varieties can be unpleasant.
There are many other seasonings that can be used to add flavour to your popcorn. These include:
- Powdered cheese
- Ranch powder
- Frank's Red Hot seasoning
- Smoked paprika
- Nutritional yeast
- Cayenne powder
- Taco seasoning
- Curry powder
- Grated Parmesan cheese
- Chili pepper
- Cumin
You can also get creative and make your own combinations of seasonings. For example, a sweet option is to mix your popcorn with melted chocolate, peanuts, marshmallows, candy corn, and Halloween sprinkles.
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Caramel corn
While it is possible to make popcorn in a crock pot, it is not a quick process. It takes around 1 hour and 30 minutes to make crock pot caramel corn, plus time to prep and cool.
To make crock pot caramel corn, first pop your corn. It is recommended to avoid microwave corn and use a popcorn popper. Then, layer butter, brown sugar, and corn syrup in the bottom of the slow cooker. Cover and cook on a high heat setting for 30 minutes. Remove the slow cooker's ceramic insert, rotate it 180 degrees, and return it to the slow cooker. Continue to cook on a high heat setting for another 30 minutes, or until the caramel mixture is bubbling vigorously around the edges.
Next, remove the cover and turn the heat setting to low. Stir in baking soda and vanilla until well blended; the mixture will foam while being stirred. Add the popcorn and stir well, making sure to reach the bottom and all around the inside of the slow cooker. Continue to cook, uncovered, on a low heat setting for 1 hour to 1 hour and 30 minutes, stirring every 15 to 20 minutes, until the popcorn looks dry and the caramel is cooked on.
Finally, spread the caramel corn on waxed paper or parchment paper and allow to cool for 15 minutes. Stir in pretzel twists and nuts. Store at room temperature in an airtight container.
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Avoiding burnt kernels
While I could not find specific information on cooking popcorn in a crock pot, there are many methods for making stovetop popcorn that avoid burnt kernels. Here are some tips to avoid burning your kernels:
Firstly, achieving the right ratio of oil to seeds in the pot is essential. Heat the oil first, and then add the kernels. You can use vegetable oil, coconut oil, or canola oil. The oil depth should be about 1/8 of an inch, or just enough to cover a single kernel. Drop a few kernels into the oil, and when they pop, the oil is ready.
Secondly, use a metal screen instead of the pot's lid when popping the kernels. This yields better results, according to some sources. Cover the pot quickly after adding the kernels, and give the pot a little shake. The kernels will start popping rapidly, and you can remove the pot from the heat and transfer the popped corn to a bowl.
Another tip is to wait for 30 seconds after adding the kernels to the oil to bring all the kernels to a near-popping temperature. This ensures that when they are put back on the heat, they all pop at about the same time, reducing the chance of burning.
Finally, keep the seeds in contact with the bottom of the pot during the popping process.
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Frequently asked questions
Yes, you can cook popcorn in a crock pot. However, it is important to note that crock pots cannot be shaken like stovetop pots, so there may be more unpopped kernels.
To make popcorn in a crock pot, melt some coconut oil in the crock pot on the Sauté function. Add the popcorn kernels and stir with a rubber spatula until they are coated in oil. Wait 30 seconds, stir again, then cover and cook for 5 minutes. Finally, uncover and let sit for 1 minute, until the kernels have stopped popping.
Some popular seasonings for homemade popcorn include salt, Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, and grated Parmesan cheese.
