We want to help you have a great popcorn experience every time you pop, so here are our fixes for three of the most common popcorn popping mistakes!
My popcorn is tough and chewy
Number one – make sure your pot or popper is well vented to let maximum steam escape whilst popping, and number two – wait a minute or two before eating! We know that waiting is not easy, but allowing the excess moisture to evaporate yields a crunchier, more satisfying result and the payoff is worth it. We’ve also found that serving your popcorn in a paper bag (as paper absorbs moisture) or spreading the popped popcorn on a cookie sheet and placing in a low oven for 3-5 minutes helps improve crunchiness too.
Also, make sure you’re not using too much oil. You can figure this out using a 3:1 kernels to oil ratio (approx example would be 1/3 cup kernels to 1 1/2 tablespoons of oil)
My popcorn is burning!
Burnt popcorn can happen for a number of reasons, but a major reason is that there are too many kernels in the pan. Having too many kernels in the pan encourages you to leave the pot on the stove for longer to get every single kernel to explode – which burns the popped ones! Try using fewer kernels (like 1/4 – 1/3 cup and make two or three batches if necessary) and take your popper off of the stove once most of the kernels have popped – you’ll always get a few ‘old maids’, but our Kernel Katcher can help you with those!
For Microwave Popping, don’t use the “popcorn” button. Instead set it for 5 minutes on “high” but stand and watch and listen to your popcorn. Once popping slows, it’s done. A handy tip is if you can count to “two” in between pops, then it’s ready. Check out our video for perfect microwave popcorn: https://www.youtube.com/watch?v=ynQSPbmgDlU
My mushroom popcorn isn’t ball shaped
Mushroom popcorn is ideal for making caramel corn because of its big, fluffy, ball shaped nuggets – but it can be tricky to achieve this shape. Our popcorn averages at least 65% ball shapes, compared to the 35-45% from other mushroom popcorn suppliers – meaning not every kernel will become a ball. This is just the nature of a natural product. However, if your percentage is lower than this, it’s time to revise your cooking method. To make mushroom popcorn on the stove, your oil has to be extremely hot – ideally, at a temperature above 450F. Different poppers can also affect the result of your popcorn. For fastest, easiest, and cleanest popping, we recommend the the Presto Poplite Hot Air Popper for mushroom popcorn.
Good luck and happy popping!
PS. If you have any popcorn popping questions please let us know. We may feature your question in a future blog post!