Whirley Pops

      A few years ago a couple of my girlfriends introduced me to stovetop popcorn.  I was surprised at how delicious it is compared to an air popper.  Back in the 70's, before microwave popcorn, my family used an air popper and then melted butter over the top.  I was never that impressed.  Then came along microwaves and I fell for microwave popcorn.  For years it was my snack of choice, low fat versions of course, and I always had a box in the cupboard.
     After the diacetyl flavoring disaster, when it came out that inhaling the fumes could kill you, I cut myself off cold turkey.  I'll admit I'm a little neurotic and maybe that was an extreme reaction, but like I said it was my favorite snack food...for years!  So my girls on Jefferson Street taught me that by simply adding some canola oil and kernels to a covered pot you could shake your way to an even better, unadulterated popcorn flavor.
     Now, I'm a kitchen gadget girl and to be honest the whole shaking the pan with hot oil where the lid could come off at any time causing a third degree burn method kind of freaked me out.  So I was glad to discover The Whirley Pop while working at Sur La Table.  It makes gourmet popcorn quick and easy and no burns.

     This is a 6 qt model and makes tons of popcorn, however it never seems to be enough.  The trick is to read the directions and follow them.  If you do that it's no fail.  They recommend 1-3 Tbsp. of oil, I use 2 Tbsp. and 1/2 c organic popping corn-I think it's the perfect amount.  Then sprinkle with sea salt and pepper.

     You can add hot sauce, soy sauce, I even heard a girl say she puts maple syrup on hers(?).  My favorite is your basic salt and peppered popcorn.  No need for butter and amazing flavor, yay!

-Natasha