This Stovetop Popcorn Will Put The Microwave Stuff To Shame
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When it comes to everyone’s favorite movie snack, you could go a bunch of different ways. You could use an electric popper or pop it over an open fire, but sometimes the microwave seems like the easiest and least time-consuming route. We think the stovetop method is the real winner here. You’ll need to choose the best oil and kernels for the job. Once you master the art of stovetop popping, you’ll never go back.
Oil
The best part about making your own popcorn is being able to control exactly what goes in it. Just pure and simple popcorn without any of the artificial flavoring or additives. Coconut, canola and olive oil are top contenders. Olive oil will give the popcorn a richer flavor, but it has a low smoking point and tends to burn quickly so you’ll have to keep a close eye on it.
If you’re looking for something a little more indulgent, you could always mix in a little butter with the oil. You could also use ghee, a type of clarified butter with Indian origins, which has a nuttier flavor than regular butter. It has a pretty high smoke point, meaning you can heat the oil to high temperatures before it starts to smoke.
Flickr/Zachary Townsend/CC BY
Kernels
No matter what kernels you use, the results will taste relatively similar. Depending on how much popcorn you plan on making, you can buy an eight-pound jug of Orville Redenbacher’s. The popped kernels are fluffy, light and uniform in size. You could go the organic route and get Arrowhead Mills Organic Yellow Popcorn, which is a great source of fiber and has a strong corn flavor. You could also go with Bob’s Red Mill Whole White Popcorn or Paragon Bulk Bag Yellow PopCorn.
How To Make Stovetop Popcorn
The only tool you’ll need for making stovetop popcorn is a heavy-botted pot with a lid. Steer clear of enameled pots, they’ll get too hot and the pot could end up damaged in the end.
Add about 3 tablespoons of your chosen oil into the pot and heat it over medium-high heat. Add a few kernels and once they pop, turn the heat down to medium-low, add the remaining popcorn kernels and cover. Gently shake the pot every minute over the heat to prevent the kernels from burning and sticking to the bottom.
Continue shaking the pot until most of the kernels have popped and you can’t hear them moving around. Remove the pot from the heat source and continue to shake a little bit longer with the lid on in order to prevent any kernels from popping out and shooting across the kitchen.
Once all of the kernels are popped, pour the popcorn into a separate bowl and toss with any seasonings while it’s still warm. For savory recipes, you could start by drizzling your popcorn with olive oil and sea salt. Get adventurous with rosemary, smoked paprika, parmesan cheese mixed with garlic powder or chili with lime. On a sweeter note, you could do cinnamon sugar, dark chocolate with sea salt or peanut butter.
Go get yourself a bag of kernels and get to popping! You’ll thank us later.
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