Your popcorn recipe

Popcorn, salt, toss, melted butter, toss, melted butter, toss. Eat,
Has to be popcorn from a pan as well. Air popped popcorn is to light and fluffy.

Never add liquid then salt, be it popcorn, chips or anything else.
 
You can buy a pack of popping corn for under a quid, and it'll make many many rounds.

I tend to pop it in a pan on the hob until it stops popping put some butter and salt and mix it around. Some people put the salt and butter in the pan before popping - but I was always worried about it causing the kernels to burn.
 
I love popcorn. My wife bought me a Whirlypop popping pan so we make our own regularly. In terms of seasoning, I bought a whole stack of flavouring from a shop online "kernel seasons" branded stuff. It has loads to choose from but the nacho cheese, caramel and chocolate marshmallow are the best.

Home seasoning; Parmesan cheese and garlic powder is lush. Any dry, powdered seasoning is game really.

There are some amazing recipes here : http://www.huffingtonpost.com/2013/....html?utm_hp_ref=taste&ir=Taste#slide=1942501

The holy grail I am looking for is "Mushroom" popping corn. It produces HUGE kernels which are common in america but I can't seem to find it over here.
 
I tend to put caster sugar into a pan, heat it until it's a caramel. Once thoroughly melted, I then add double cream. It turns into a toffee sauce.

Let it cool for about 30 seconds, and then pour over freshly popped corn. Toss with a spatula.. Get a good coating, as if you leave it for too long it'll pool and you'll have clumps.
 
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