I love, love, love popcorn. Love it. While I love the convenience of popping microwave popcorn, I do not always love the flavor or the chemicals used in those delicious smelling bags. And I don’t really like to share my popcorn {who does really?}! For some reason everyone always wants it when they hear that pop, but unfortunately the microwave bags only make a small batch! A few years ago, in search of a solution, I finally figured out how to make a big batch of it on the stove. It was kind of intimidating for me at first because I had never been taught how to do it. I don’t know why but I was totally freaked out by even trying it! And to be honest I did burn a pan the first time it tried (and I many have felt a few flying kernels singe my arms in the process). BUT IT WAS SO WORTH IT TO JUST LEARN. It tastes great, you can control the ingredients and you don’t have to stand by the microwave waiting for another batch!
Here is a basic recipe for popping popcorn and how I adapt it to any size pan that I have on hand:
::Stove-Top Popcorn::
What you will need:
Popcorn Kernels
Oil {I like to use Coconut Oil- but canola works too}
Deep Sauce Pan or Large-Wide Sauce Pan
{If possible I like one with a glass lid that is easy to shake…this is not the time for cast iron}
Large Bowl
Seasoning of Choice
Directions:
1. Pour oil into the saucepan and place on medium high heat. Some recipes call for 2 tablespoons of oil to 2/3 cup of popcorn. I like to just pour a thin layer of oil on the bottom of the pan so that I can make the right amount for whatever pan I have on hand {if you learn to do it this way you can make it at anyone’s house or cabin}!
2. Set out a bowl…a large bowl…right away so you are ready to dump when the popcorn is ready. This step is important once the popcorn gets going.
3. Pour popcorn into pan. Again, you can use the ratio above {2 tbsp oil to 2/3 cup popcorn} but I like to just pour the popcorn in the pan without measuring…I add enough to cover one thin layer on the bottom of the pan. Some recipes will say to put a few kernels in the pan and wait for them to pop…then add the rest. You can do this but I find it is just as effective to start with them all in the oil at once and it saves a step. Again, this is up to you. DON’T WALK AWAY AFTER THIS STEP! Be sure to babysit your pan until the kernels start to pop.
4. Once they start to pop…cover the pan and start gently shaking. Gently shake the kernels so they get covered in the oil or the kernels can burn. This step will not take very long.
5. When the popping finally slows down and stops {or the popped corn has reached the top of your pan} it is ready to pour into a bowl. If using a gas stove be sure to turn the burner off quick before grabbing the pan. After you dump, be sure to put the pan back on a different burner with the lid back on or you may get burnt from hot oil flying out of the pan (I learned this one the hard way)!
6. Add your seasonings of choice. You can drizzle on melted butter, salt, pepper, Parmesan cheese, lemon pepper, nutritional yeast, taco seasoning or garlic salt {or any combo of the above}.
The combinations are endless:
I like to keep it simple with no butter because I find the oil to be enough. I sprinkle it with “popcorn salt” (I get it on Amazon) because it spreads out so well and I’m good to go. Sometimes I sprinkle it nutritional yeast for a cheesy flavor.
My mom loves it with butter and garlic salt.
My kids love it with butter and salt.
If we are having movie night I add a few M&M’s to the bottom of the kids bowls before adding the popcorn for a sweet and salty treat {my sweet friend Amber taught us this trick}! ENJOY!
Now stop, breath, read the directions again and go for it. You won’t be sorry!
This post was originally posted on May 31st, 2013- it’s been edited and reposted for clarity.
