Yumm! This big bowl of white chocolate coated popcorn looks innocent and delicious, but lurking within is an unspeakable danger. We all accept the risk every time we eat popcorn. Eating popcorn is the best. But you do know what isn’t the best? Breaking your tooth on an errant unpopped kernel.
I once worked for a dentist and he said that popcorn and Jolly Rancher candies kept him in business.
If you are just making a bowl of buttered popcorn, then it isn’t such a huge deal because most of the unpopped kernels fall to the bottom of the bowl. But when you make caramel or chocolate coated popcorn, you stir those kernels and old maids up into the body of the popcorn and then stick it in place with caramel or chocolate or whatever. Who hasn’t bitten into a handful of caramel corn only to have their teeth bounce off a kernel? Each handful is a little terrifying.
For the longest time, I’ve just tried to remove the kernels by hand when I make popcorn. I don’t want to be responsible for anybody’s dental bills. But I learned a new trick that has revolutionized my popcorn making.
Easier, more effective and uses something most of us already have. Ready? This is the popcorn tip.
All you need is this style of cooling rack.
Place it on top of a sheet pan or over a bowl. And spread your popcorn out in one layer (you may have to do this in batches.)
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Dump the popcorn back into your bowl and you are left with…
All the popcorn stays up top and the unpopped kernels, old maids and excess fibrous husks fall through the grate.
Now you can add you caramel or chocolate or whatever and your teeth will be spared! You no longer need to fear.
Easy and effective!
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