How to Make the Perfect Stovetop Popcorn
There's something about stovetop popcorn that just feels so homey to me. It reminds me of winter and coming in on a cold night to homemade chocolate milk and fresh-popped popcorn ... even though I'm not sure that's a memory I actually have.
But who cares! I can make that memory now. I started making my own popcorn a few years back, when I found out that there are all kinds of super weird chemicals in most microwave popcorn bags. Plus, they all have so much butter or stuff on them that they can sometimes be weird.
I've used airpoppers in the past, but for some reason, the stovetop just appeals to me. So here's a video I made on how to make the perfect popcorn, and written instructions follow. This recipe makes about 3-4 cups of popped popcorn. I don't know about you, but I call that a single serving.
- Sixth of a cup (I fill my third of a cup measuring cup halfway) of popcorn kernels
- A pot
- About a tablespoon of canola oil (Just enough to coat the pot. In the video, I say just shy of a teaspoon, but it's really more like just shy of a tablespoon)
- Butter, olive oil, salt, parmesan, nutritional yeast or whatever else you want to top your popcorn
Coat the pan with the oil. There should be just a thin layer on the bottom of the pan. Add four kernels, turn the stove to medium and cover. When the four kernels have all popped, add the remaining popcorn, take off the heat and swirl for 30 seconds, allowing the other kernels to come to temperature. Return to the heat and let pop until popping stops (roughly a minute to a minute and 30 seconds). Remove from heat, transfer to bowl, top as you wish and enjoy!
What's your favorite popcorn topping?