Perfect Stovetop Popcorn
This cooking method for Stovetop Popcorn is so easy, results in nearly every kernel popping and nothing burns, leaving you with a nice big bowl of beautiful popcorn!
Servings: 14 cups
Ingredients
- 1/4 cup vegetable or coconut oil
- 1/2 cup popcorn kernels (yellow or white)
- Salt , to taste
Instructions
- Pour the oil into a large heavy bottom pot (with lid.) The oil should cover the bottom of the pot.
- Warm the oil over medium-high heat.
- Place 3 kernels in the oil, in the center of the pot; wait for the kernels to pop.
- Once the kernels pop, remove them with a slotted spoon and discard, then add the 1/2 cup kernels, making sure they’re in an even layer.
- Cover the pot and remove from the heat. Count to 30.
- Return pot to the heat. (The popcorn will soon begin popping, and all at once.)
- Once the popping is more intense, gently shake the pot back and forth over the burner, leaving a slight opening for steam to escape (which results in crispier popcorn.)
- Once the popping settles down in between pops, remove the pan from the heat, remove the lid, and immediately pour the popcorn into a big bowl.
- Sprinkle the hot popcorn with a little salt to taste (and drizzle with melted butter, if using) and enjoy!
Notes
Store any leftover homemade popcorn in an airtight container at room temperature for 1 to 2 weeks. The more airtight, the better. You can even cover the top of the popcorn with a piece of cling wrap before placing the lid on, which can lock in some moisture.
Nutrition
Serving: 1cup | Calories: 56kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 1mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Iron: 1mg