Sung S-Y, Lee W-Y, Yong SJ, et al. A case of occupational rhinitis induced by maize pollen exposure in a farmer: detection of ige-binding components. Allergy Asthma Immunol Res. 2012;4(1):49-51. This model makes 6 quarts at a time, which equals 24 cups—twice as much as your standard microwaved bag. It's made from durable aluminum and comes with a 25-year warranty so you can feel confident it will last many uses. Ultimately, we think it's a great machine to have on hand for birthday parties, sleepovers, and holiday gatherings.

Air-popped or stovetop popcorn with just a bit of oil and lightly seasoned is very healthy. For this stovetop popcorn recipe, 1 cup of popped popcorn is only 56 calories and 4 carbs. How to Make Stovetop Popcorn Technically you can make popcorn in an air fryer, but it’s not necessarily recommended to do so. It takes longer than making it on the stovetop or in the microwave. You also run the risk of getting a kernel caught in the heating element, which can cause a fire or smoke or lead to a broken air fryer. It’s also not always successful after one round, which means you have to try and try again. If you plan to make popcorn, we highly recommend a stovetop or microwave model.After many many batches of popcorn, I’ve settled on a combination of imitation saffron and tumeric powder as the best way to add an authentic yellow colour to the popcorn. I dissolve it in a touch of water, then swirl it around in the butter before adding the kernels. I will tell you this though. Putting aside the yellow colouring, because that really is optional, Homemade Movie Popcorn is insanely addictive. It’s buttery in a way that just dousing with normal melted butter never will be. It’s lightly and evenly salted in a way that you can’t achieve just by using normal cooking or table salt. Use a heavy-bottomed pan for even cooking, and watch the oil carefully! Do not leave hot oil on the stovetop unattended. Use a lightweight pot/pan that has a wide expanse. That means that the pot would most likely be shallow. The lightweight feature of the pot would allow it to heat up fast and cool down fast. This is not to say that you have to go shopping for a new pot just to make popcorn. You can work with what you have. For fellow food nerds interested in how I landed on this: The spices have to be dissolved in a touch of water because they don’t dissolve or seep into fat. This was also the problem with normal yellow food colouring – it doesn’t dissolve in fat. I tried emulsifying it by shaking in a jar with the butter, grinding with salt and sprinkling. I also found that using both spices achieved the colour I was after – tumeric alone makes the popcorn a crazy neon yellow colour, while saffron comes out a cheddar orange colour.

Add the oil to a deep, lidded pan and swirl around so that it coats the base. Add the popcorn and spread out in an even layer (you may want to use a little more or less popcorn, so it just covers the base of the pan). Put the pan over a medium–high heat until the first kernels begin to pop, shaking the pan from time to time to turn the kernels over. Add 2 kernels of popcorn into the pot and cover the pot. Once the 2 kernels pop, remove the pot from the heat and remove them.

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Delicious: There is nothing like fresh homemade popcorn! Ditch the bags you buy at the store and make it at home instead!