How to do popcorn without oil

The modus operandi of popcorn without oil is a third cup of 

granulated popcorn salt as desired parmesan cheese, chili powder, 

cumin, or curry as desired. The preparation method fires the stove 

at medium temperature, then pour the popcorn beans into a large 

saucepan, and be aware that the popcorn needs a space for cooking, 

so the increase of the amount will lead to not cook popcorn well. 

Place the pot on the stove and cover it with its own cover, then hold 

the handles of the pot, if they have heat protection, or using towels 

or hand gloves, with attention to not touching the fireplace. Shake 

the pot to turn the grain forward and backward, to avoid adhesion 

to the pot, and in seconds the popcorn will be noticed, it is 

important to listen to the sound of the pop with the stirring of the 

pot three times every ten seconds, and when the sound of the pop 

down should be removed from the fire while keeping the lid on it. 

Remove the lid after the pop sound stops, and it may take 15-30 

seconds. Pour the popcorn in a bowl of salt and add the Parmesan 

cheese, chili powder, cumin or curry to add flavor to it, and finally 

move the popcorn to distribute the spices well. The method of 

preparing popcorn with cheddar cheese ingredients is three 

tablespoons melted butter. 1/4 Cup and 1 tbsp. cheddar powder 1/4 

teaspoon mustard powder. 1/4 teaspoon chili pepper. Four cups of 

cooked popcorn. Salt and black pepper. The preparation method of 

mixing melted butter, with cheddar cheese, mustard powder, chili, 

and cooked popcorn. Add salt and black pepper to improve taste, 

stir to blend spices, then make popcorn. How to prepare caramel 

popcorn Ingredients 1/2 cup prepared popcorn beans. Two cups of 

roasted pistachio. Cup and a quarter of brown sugar. 1/4 Cup 

unsalted butter. 1/4 Cup diluted corn syrup. Two small tablespoons 

of vanilla extract. 1/2 teaspoon salt. 1/4 teaspoon baking soda. The 

preparation method of heating the oven at a temperature of 121 

degrees Celsius. Individual butter in good quantity on a large tray. 

Mix warm popcorn cooked with toasted pistachios, then place them 

in the oven until the drink is prepared. Prepare the syrup by mixing 

brown sugar with unsalted butter, with diluted corn syrup in a 

frying pan, stirring the mixture on low to medium temperature, 

until sugar and butter are dissolved. Put a thermometer on the side 

of the pan, then increase the heat, leaving the mixture to boil 

without stirring until the temperature reaches 124 degrees Celsius, 

with the sides of the pan greased with the wet pastry brush every 

four minutes. Remove the pan from the fire, then add the vanilla 

extract, salt, and baking soda, noting the appearance of bubbles 

from the mixture. Pour the mixture gradually over the popcorn and 

pistachio. Bake the popcorn with the batter in the oven, until the 

caramel becomes dry, taking care to stir during it, leaving it for 

about an hour and thirty minutes. Remove the popcorn from the 

oven, then scrape it from the bottom using a flat spoon of metal. 

Left to cool completely in Chinese, it can be prepared a week 

before and saved in sealed packagings at room temperature.