I. Love. Popcorn.
I love it so much in fact that I consume large handfuls of it nearly every day. It helps me maintain my daily fiber intake.
Perhaps the tastiest version of this fluffy treat, I might argue, is served up stovetop style.
And it’s so much fun to make!
Knowing my affinity for the golden kernel, hubs surprised me on our first anniversary with a whirleypop.
Best. Gift. Ever.
It doesn’t get any more romantic than that, you guys. Move over paper. Whirleypop is now the first year front runner. It’s a game changer.
The first time I gave it a whirl, hardy har har, I laughed so hard I nearly peed my pants. Because after a couple minutes of steadily turning the handle with no results, you hear that first pop. And then another. Slowly the kernels begin to pick up speed until suddenly they are popping with such velocity, it’s rather comical.
We’re well into our second whirleypop folks because take heed: it is NOT dishwasher safe. Don’t make the same mistake. The sad-faced emojis will be working overtime that day. And nobody wants that.
Before we begin, a word to the wise: not all popcorn kernels are created equal. Play around with a few brands until you’ve found THE ONE. We currently have a crush on local Bur Oaks Farm’s red popcorn. It’s a smaller red kernel with a nutty flavor. The farmers market can also be a goldmine. I’ve picked up some corn that produces some fatties, baby, yeah.
- 1-3 tablespoons canola or peanut oil
- 1/2 cup popcorn kernels
- 2-3 tablespoons of melted butter
- Salt to taste
- Brown paper bag
Place 1-3 tablespoons of canola or peanut oil in the bottom of your whirleypop and half a cup of popcorn. Cover and place on medium heat. Turn the handle continuously. Nothing happens at first.