The kids are home for Spring Break this week and they are hungry every 2 hours. A favorite snack of theirs’ is popcorn. But what is really funny is that they do not ask for popcorn any more, they ask for Whirley Pop. I think, just like me, that they have figured out that Whirley Pop makes the best darn popcorn known to mankind and if they request “popcorn” they may receive air popped, microwaved, or bagged popcorn and are unwilling to run that risk.
Last summer we spent a week with my cousins in Boston and were treated to Whirley Pop every night. Big bowls full of the crispiest, crunchiest popcorn I have ever had. Then my cousin made an even bigger batch of kettle corn which threw me into a salty/sweet coma. My cousins order their popcorn in 25 pound bags, they are that serious. When we got home from our visit we immediately purchased our own Whirley Pop from Sur la Table but you can get them on Amazon too.
Each batch pops up crispy and light, as you control the amount and type of oil used. I use canola oil, Orville Redenbacher’s popcorn which I find works the best, and Morton’s popcorn salt, a very fine grain salt for more equal distribution. The popper comes with a cookbook of various popcorn recipes but our favorites are the kettle corn and plain ole popcorn. If you had been wondering what that strange pot appearing in some of my photos was, there you have it- the Whirley Pop.