If you aren’t making popcorn on the stove yet, then we need to change that ASAP. It comes together just as quickly as microwaved popcorn and costs a fraction of the price. Plus you can have complete control over the ingredients. I will show you how in a quick and easy how to guide that will change movie night forever.
I received this product from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links, however as always, all opinions are my own.
With drive in movie season right around a corner, I thought it would be a great idea to share a quick and easy how to guide on making popcorn on the stove. If you have been making popcorn in those little microwave popcorn packets for all these years, then the stovetop version can seem a little daunting. I will hold your hand, and it will be a cinch, I promise!
What Oil Should I Use When Making Popcorn on the Stove?
I have about 6 different cooking oils sitting in my kitchen right now, and each one has a completely different purpose. I have my expensive Australian olive oil for drizzling on freshly made salads. I have my truffle oil for fancying up some potato and leek soup. I have avocado oil for everyday sautéing and I have coconut oil for adding some healthy fats to smoothies and for giving my skin some extra moisture in the colder months.
When making popcorn on the stove I have been using sustainable palm oil. It has a high smoke point, producing less volatile components than other cooking oils, which makes it ideal for high-temperature cooking. It is also a natural source of Carotenoids & Vitamin E, as well as supplying fatty acids and other important fat-soluble micronutrients. Plus it gives the popcorn that yellow/orange hue you get in theatre popcorn, which is fun 🙂
Why Malaysian Palm Oil?
- Palm oil contains no genetically-modified organisms (GMOs)
- As more and more consumers demand their food products to be GMO-free, many producers are using palm oil to fulfill this requirement.
- Palm oil is nutrient-rich.
- Palm oil is loaded with carotene and has more vitamin E than any other vegetable oil
- Palm oil is a natural alternative to trans-fat laden partially hydrogenated oils.
- Palm oil is semi-solid at room temperature, which eliminates the need for it to undergo hydrogenation.
- Palm oil is ideal for cooking
- When used at high heat, some oils begin to degrade or lose their nutritional value. Palm oil, on the other hand, has a smoke point of 450 degrees Fahrenheit, which is much higher than other oils. Olive oil begins to degrade at 380 degrees, canola at 400 degrees and coconut oil at 347 degrees. Additionally, palm oil has a neutral taste.
Malaysian Palm Oil produces sustainably-sourced palm oil which is healthy for the planet. Malaysia is the first to produce certified sustainable palm oil in 2008. By the end of 2019, Malaysia expects to be 100% certified sustainable throughout the country.
When purchasing palm oil or any products containing palm oil, be sure to check that it is sustainably sourced.
I have just shared a handful of the benefits of Malaysian palm oil with you in this post, but there are so many more benefits that can be found at palmoilhealth.org.
What Flavors and Seasonings Work Best With My Popcorn?
There are so many flavor pairings that work so well with homemade popcorn, the only limit is your imagination. Here are some ideas to get you started:
- give your popcorn a sweet and savory flavor twist with this sweet and smokey spice rub;
- sprinkle on some parmesan cheese and maybe some dried herbs like rosemary or chives;
- a little bit of cinnamon sugar goes a long way if you are looking for a sweet version;
- feeling fancy? drizzle some truffle oil on your cooked popcorn;
- if you have a favorite ranch dressing powder or make this one from The Thrifty Couple;
- Add some curry powder;
- Keto Low Carb Taco Seasoning from Wholesome Yum;
- Fajita Popcorn anyone? Use this fajita seasoning from Courtney’s Sweets;
- matcha green tea makes for a great alternative flavor that is becoming super popular, add in a little bit of sea salt and you are good to go.
Sprinkle on as much or as little you need to get the flavor that works for you. Pop the fresh popcorn in big bowl, give everything a good shake and you are all set.
What flavor is your favorite when it comes to homemade popcorn? I love hearing from you, so be sure to pop back and leave a comment. Happy eating.
Making Popcorn on the Stove: A How To Guide
- 3 tbsp Malaysian sustainable palm oil or other high heat cooking oil such as coconut (see notes)
- 1/2 cup organic popcorn kernels
- seasoning of choice (see post for suggestions)
- Add the oil to the pan (see notes), along with 3 kernels of corn.
- Cover and heat over medium high heat until the kernels pop. Remove the pan from the heat, remove the popped corn.
- Add the remaining kernels, cover the pan, give it a shake and let it sit for 30 seconds to 3 minutes (see notes)
- Put the pot back on the stove over medium high heat with the lid slightly askew so steam can escape. Give the pot a few shakes. Once popping begins, the corn will pop very quickly so be sure to stay and monitor.
- When the popping has slowed down, immediately pour into a large bowl. Toss with your favorite seasonings and serve.