Earlier in the week I had a go at making my own microwave popcorn using a brown paper lunch bag. At the time I mentioned that this technique, while costing well less than 10c a bag, does suffer from one of the key problems of all dry-popped popcorn (such as that made in an air-popper) which is difficulty getting seasoning to stick to the corn. When cinemas use butter flavouring this goes in with the oil and they use a highly milled salt. Standard table salt sprinkled over air-popped corn simply falls off.
I’m not entirely sure where you would go to find finely milled salt. They use it on potato chips, for a similar reason – ease of adherence. All I know is that it won’t be in your average supermarket aisle.
Not that any of this matters because it turns out that it’s really straightforward to make your own. A mortar and pestle makes very short work of it all. I was able to make a couple of teaspoons of fine salt powder in less than a minute of grinding. (the granite mortar and pestle was $15 for those keeping an eye on costs! and your curries will thank you for ever more…)
It sticks to popcorn wonderfully well. Having done this I am honestly baffled at how many endless forums threads there are on how to get flavouring to stick to dry corn. Everything from oil sprays to specialist chemical suppliers are mentioned – yet this is actually the easiest problem to solve ever! And you don’t get soggy, oily corn.