Back in 1893, Charles D. Cretors introduced the first commercial steam-driven popcorn machine at the Chicago World’s Fair. Hewing to an original commercial recipes that featured clarified butter, lard and salt, these machines were the first to be able to produce a consistently popped popcorn.
We’ve updated the recipe only slightly, adding the now-ubiquitous pumpkin spices adorning everything from bagels to potato chips to lip gloss.
Melt 2 TBSP butter in a smal dish in the microwave.
Pour butter over popcorn and spice mixture. Stir to coat.
Heat a heavy pan (cast iron is best) over high heat. You should have a heavy lid to match the pan.
When the pain is HOT (drip a drop of water on the pan; it should sizzle and evaporate immediately), add 1 TBSP of butter to the pan and allow it to melt.
Pour the butter-spice-popcorn mixture into the pan and cover immediately with the lid.
Shake the pan over high heat, keeping it continuously moving. You want the kernels to be rolling around in the pan; if they are still for too long, the popcorn will burn.
You'll hear the kernels begin to sizzle in the pan, and then they'll start to pop. Keep shaking that pan back and forth! All of the kernels should pop within 20-30 seconds, a minute at most.
As soon as there are 1-2 seconds between pops, remove the pan from the heat and remove the lid (careful, there'll be a lot of steam).
Pour into a large bowl, sprinkle with salt to taste, and serve immediately!
Substitute 1 packet of Pumpkin Spice fatCoffee mix for all of the ingredients except the popcorn. This works best if you are using an air popper or one of these silicone microwave poppers instead of a the stove method (the powdered milk in the fatCoffee will tend to burn on the stove.) Follow the directions provided by your air popper for adding butter and flavorings.