Last month I was in the ice cream making mood. now im in the caramel corn mood. Gonna get white kernels next week and some caramel ingredients and work on making more better tasting stooof. My first and last batch turned out ok but there were to many unpopped kernels that made things meh. Didn't make enough caramel goop as well. Think I'll try a different caramel recipe next time
White popcorn is the way to go. I think it's the texture or the density but I cant eat yellow popcorn anymore. I'm by no means a foodie but once I find something that I like, I stick with it.
As for your unpopped kernels, what's your popping method? What are you using?
I just put a little oil at the bottom of a big pot. Let it heat up a bit then dumped the kernels in and shook it often. I should've cooked small amounts at a time to make sure all the kernels got popped.
@Zekumeri: So you're using a flat bottomed pot with no agitator? I think that could be the problem. If you have a steel or aluminum bowl you might want to try using that instead. Pour the oil and popcorn into the bowl, cover it tightly with aluminum foil and then constantly shake it over medium heat. The angled sides of the bowl allow the popcorn to ride up while the kernels move down to the bottom.
I use a Whirly Pop popcorn popper to make my popcorn. I love this thing so much and I've never had any problems with bad batches. The one qualm I have with it is that there are plastic gears that are designed to wear out so the aluminum parts dont take damage but it is a great little popper.
