Popcorn on the Stove

stovetop

It seems so simple, yet a lot of people have never done it.  Stovetop popcorn tastes so much better to me than microwave popcorn, and it’s also way more wallet friendly.  Plus, you know exactly what’s in it, no chemicals or weird processed ingredients.  Yes, it’s super easy, but I’m going to spell it out for you because it’s still always nice to have proportion and temperature directions handy.  Maybe bookmark this page?

Here you go!

You only need three ingredients:

1)        Coconut oil, which I prefer to canola or vegetable oil.  It’s completely natural, and it smells amazing!

2)        Sea Salt

3)        Popcorn Kernels

And you’re good to go!  (Side note: I love adding M&M’s to my popcorn.  It’s the perfect combination of salty and sweet.  Obviously, this is a completely optional ingredient.

Choose a pot that has a pretty large surface area so that the kernels aren’t all piled on top of each other.  Mine was about 4” deep and 10” across.  Also be sure that your pot has a lid!

Use 3 to 4 tablespoons of oil and 1 cup of popcorn.  Add the oil and the kernels to the cold pan.

Add a pinch of sea salt to the kernels.  I like to add a little salt at this time and then a little after the kernels have popped.

Turn the heat to medium.  (If you’re using a cast iron pot like mine, turn the heat to low first and then turn it up to medium after about two minutes.)  So heat is distributed evenly to each side of each kernel, shake the pot back and forth just a bit.

The first kernel will pop in about three minutes.

Then, PUT A LID ON IT!  No, really.  A popping frenzy is about to happen in your kitchen, and you don’t want to be lidless when this happens.

Once the frenzy’s done, then so are you!  Just maybe add a little more salt and possibly those delicious M&M’s, and park yourself in front of that Freaks and Geeks marathon on Netflix!

Trader Joe's

Cooking

Anthropologie

Popcorn5

popcorn

yum

stovetop

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