(Topic ID: 74892)

Popcorn machine...... who has one

By JDubbbs

6 years ago

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  • Latest reply 3 months ago by pinballinreno
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    #637 4 years ago

    I was recently at a local collector's home to purchase his nice HUO 'Jurassic Park' pinball machine and he had a few extremely nice restored 'Holcomb & Hoke Butter-Kist' popcorn machines in his collection. A couple of his popcorn machines are pictured below.


    I found the following YouTube video showing this type of popcorn machine in action.

    I also really liked the 'Evans Ten Strike' machine that he had which is shown below.



    2 weeks later
    #715 4 years ago
    Quoted from Tbgolfen:

    After seeing this thread, I bought a popper and made the first batch last night. It was easy and the family loved it. image.jpg

    That looks exactly like my popcorn trolley which was purchased 4 years ago. I have run several cases of Snappy Popcorn Snap Paks through it and it works very well and makes great popcorn.



    2 years later
    #1235 1 year ago
    Quoted from Waldo:

    From experience what brand has the best popcorn packs? Great Northern, Pop Weaver, etc?

    I use these popcorn packs from Snappy Popcorn and really like them.



    9 months later
    #1391 1 year ago
    Quoted from ovfdfireman:

    Best advice, seal it in a 5 gallon pail.
    As far as popcorn types, I love a tender white popcorn, made in olive oil light salt. This is healthy and incredible. We do yellow corn with coconut oil and butter for theatre style, unhealthy as hell but love it.
    Popcorn types vary, snowflake or butterfly popcorn is well known for its use in theater-style and home-popped popcorn products, usually offered-up with nothing more than a little salt and perhaps some melted butter. Its relatively delicate shape means butterfly popcorn is best consumed fresh-popped for maximum crunch and freshness. It has fragile butterfly wings if you will....
    Mushroom popcorn is perfect for confection-coated applications such as Caramel Corn. Its sturdy baseball shape (without those fragile butterfly wings) withstands the processes of candy-coating, and because of its exceptional surface area, accepts other flavors (like cheddar cheese!) very well too. The resulting products are less prone to crushing, and once coated, will tend to stay fresh and crispy much longer than their uncoated butterfly popcorn counterparts.
    Also the expansion ratio is much higher on mushroom, so coated get a fuller bag for less $[quoted image]

    Thanks for the crash course in popcorning (new word I just made up). I have an 8 oz kettle and normally buy a case at a time of the packets which include the popcorn and coconut oil already measured out. This works out best for me.

    I have been ordering from Snappy Popcorn online for the past 8 years, but I just found a Gold Medal shop on my way to the airport so I will give them a try next time I need to re-stock which will save on shipping. I like to make popcorn anytime we have guests over and it is always a big hit. I didn't even realize that there are different types of popcorn (mushroom vs. butterfly) with regards to the actual shape of the popped kernel.

    Do you have a good recipe for making carmel corn or kettle corn? I have always wanted to make a batch, but wasn't sure of the recipe or the technique.


    #1394 1 year ago
    Quoted from Pinballlew:

    Check out weaselfest recipe reposted below from his post number 199 on this thread.
    For you folks willing to go to the effort, here is my proven caramel corn recipe. I make 4-5 batches of this every Christmas. This is the only time I use air popped corn. Don't know if there is any truth to it, but I feel the absence of oil on the corn helps the caramel penetrate the kernel better. You will want a heavy pan to cook the caramel in, one with taller sides, as the baking soda will make the syrup foam up, almost doubling in volume.
    2 cups dark brown sugar
    1/2 cup white corn syrup
    2 sticks margarine or butter
    1 teaspoon salt
    1/2 teaspoon baking soda
    pinch cream of tarter
    8 quarts popped corn (approx 2 cups unpopped) and oven safe pan to hold all with room to stir. I use an 18" wok or the turkey roaster.
    In a large heavy saucepan/ dutch oven over medium heat, melt the butter. Add the brown sugar and corn syrup, mix well. Bring these first three ingredients to a boil, maintain for 5 minutes to bring caramel to the soft ball stage. ( Test a few drops in ice water) Add the salt, baking soda and cream of tarter and fold in to incorporate. Pour caramel mixture over popcorn, toss to coat. Bake in 250 degree (F) oven for 1 hour, stirring at 15 minute intervals. Lay out 2- 24" pieces of waxed paper to pour hot caramel corn on to cool. Break apart large clumps before caramel hardens. Store in airtight container on the outside chance there is any left to store. If you cook the caramel properly, this stuff will melt in your mouth.

    Thank you for the detailed recipe. I will give it a try.


    #1398 1 year ago
    Quoted from ovfdfireman:

    I use premeasured pouches in my 8oz as well, seems the easiest and most consistent. Our popcorn popper is in our game room where we have no stove, so the added space of the popper is welcomed.
    I use the whirly for making any kind of popcorn at home, but primarily white corn (like Colby Ridge). It is again the most healthy. In the whirly you can make basic corn for caramel coating, sugar corn, and even attempt kettle corn.
    Pinballlew’s recipe is pretty much the same as mine, I don’t use cream of tarter. This one is labor intensive and batch size is very limited in a residential oven. Another option is to use gold medal glaze pop for quick easy caramel corn. Does not require baking. Plus they have other flavors, I like the cinnamon as well. No doubt the real recipe with butter etc is better......but sometimes I am not willing to spend 2 hours making it so it’s nice to have a quick version. https://shop.gmpopcorn.com/products/caramel-glaze-pop-2525
    I will be flat out honest, it will turn out “ok”. If it was easy to make kettle corn at home I would not have bought my own kettle. Timing is everything, when to add sugar etc, and heat must be high. If you use 1/2 cup corn, then use 1/4 cup sugar. High heat, plenty of oil, and add sugar just before corn is about to pop, but not so late it doesn’t melt. This will not work in a popcorn machine unless it is specifically meant for kettle corn, so it’s whirly popper or a special machine.
    Hope that helps!

    Very nice and useful information. Thank you for that. My wife is a very experienced candy maker so I think that she will likely be in charge of the caramel corn creation once I make the popcorn.


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