63 out of 63 people found this review helpful.
HOT AIR IN MY OWN WORDS
Date of Review: Dec 26, 2000
To say that I use hot air is an understatement. I use hot air in my hair dryer, my clothes dryer, my oven exhausts the furnace and many excessive words thrown in. The one hot air appliance that is used during the holiday season and when my grandchildren are coming for a visit is the PRESTO POPLITE POPCORN POPPER Model #04820. I have had this little appliance for more years than I can remember. I used to pop corn the old fashioned way in a heavy pan on the stove with oil. Well no more since I picked up this neat little gadget at a garage sale for $5.00.
MY CORN POPPER
Having a house full of children, popcorn was always a favorite. Carmel corn was also a favorite especially around Christmas time. This little Air Popper was a big help in popping up bowls full of fluffy popcorn in no time. The machine I have has a tall yellow plastic cover with a shoot that blows your popcorn into the bowl beneath. It has a small dish that fits on top that will melt butter to pour on your finished bowls. My model does not have an on/off switch so you need to unplug it between popping.
USING THIS AIR POPPER
The electrical unit that heats your kernels is a white machine with a deep well opening on top to place a fourth cup or more of kernels. I plug the machine in first to warm it up before putting in the kernels, this way they start to pop sooner. The machine has 120 volts AC with 1440 Watts. Replace the cover and wait for the kernels to start popping. Be sure to replace the little dish on top or your popcorn will fly out the top. There is a fan or blower that blows the popped kernels up and into your bowl. In the summer I place a towel over the unit to cover the opening so the hot air is kept contained and popped kernels fill the bowl below. You can place the kernels in the holding dish on top, where they are ready for the next batch to pop. I do this when I am popping the corn for Carmen Corn.
SUGGESTION OF KIND OF POPCORN
Now about what kind of popcorn is desired. If you live in Iowa you know the best popcorn comes from a small town near our home in Carroll, called Lake View, Iowa. They deliver popcorn to many areas of United States. We had a friend who was a native of Lake View and he would give us what he thought was the only popcorn worth popping. He recommended the white kernels as he considered the yellow kernels not fit to eat. LOL! When our children were attending University of Iowa in Iowa City, his alma mater, he made sure they were supplied with this special white popcorn from Lake View.
People from Iowa take their popcorn seriously.
RECIPE FOR CARMEL CORN
I will share with you the Carmel Corn recipe that I have been making for years. In the summer when the grandkids come to visit, there will be jars of this available for snacking. I have mailed care packages to grandchildren at college that included this Carmel Corn. At Christmas time it is included in all gift packages and handed out to friends and workers around here at Mill Creek in Salado, Texas. I made three large batches of this Carmel Corn this year, with just a small bag left to share when our son and his family come for a visit the end of next week
GRANDGRAM?S FAMOUS CARMEL CORN
2-cups of Brown Sugar
?-cup white syrup
2 sticks margarine
?-teaspoon soda
?-teaspoon cream of tarter
?-teaspoon salt
1-teaspoon vanilla
10-cups popped corn
1-cup mixed nuts
Place popped corn in large bowl or pan. (make sure of no un-popped kernels) add nuts and set aside. I would suggest putting popped corn in two bowls; it makes it easier to stir in the Carmel coating. While you stir in the first bowl return your pan to stove to keep warm until ready to stir in the second bowl.
Melt margarine in heavy pan add brown sugar and syrup, bring to rolling boil for five minutes. Remove from heat add salt, vanilla, cream tarter and soda. Stir vigorously after adding soda, as it will foam up. Pour over popped corn and nuts as suggested above. Spread on large cookie sheets or cake pans and bake in oven at 200 degrees for one hour. Stir the corn every fifteen minutes to prevent scorching. Pour out on newspapers to cool. Store in covered jars or zip lock bags. I shipped this Carmel Corn this Christmas in the large new Zip lock plastic containers they all arrived in good shape.
INFORMATION ON PRESTO
If you want to check out more about the PRESTO products check out their web site at, http:// www.gopresto.com. There are many other product listed here, check them out. You will never go wrong by purchasing a Presto Product they will last for years as this faithful PRESTO POPLITE POPCORN POPPER. Presto has two newer models of corn poppers to check out, they are Model #04821 or Model #04830 both air poppers. You may be lucky too, if you see one at a garage sale, or see one on the Internet auction grab it quick. YOU GET OUT OF LIFE JUST WHAT YOU PUT IN IT, TRY TO PUT IN A FEW GOOD DEEDS ALONG THE WAY!!
