Serious Eats: Talk
Help!! Starting a Gourmet Popcorn Business
I want to start a gourmet popcorn business but I need some help.
I'm using the stovetop technique with oil in a large pot to pop the kernels. Should I get an airpopper?
Currently I'm working on flavors. I've made butter and sea salt, chocolate and peanut butter and Frank's Red Hot. The Frank's soaked up too much liquid and shriveled up. Butter got eaten up right away. The best was the Chocolate and pb but as I mentioned the popcorn itself went soft and chewy the next day.
The biggest issue right now is keeping the popcorn fresh. It gets soft within 24 hours. I stored it in Glad ware. Is it due to the technique? The kernels? Storage?
How will I make large quantities for clients without giving them what seems like a stale product?
Any help would be highly appreciated.