Making Popcorn on the Stove: A How To Guide
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.
Servings: 6 serves
Calories: 111kcal
Ingredients
- 3 tablespoon Malaysian sustainable palm oil or other high heat cooking oil such as coconut (see notes)
- ½ cup organic popcorn kernels
- seasoning of choice (see post for suggestions)
Instructions
- 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.
Notes
Take note of the pans bottom. Thinner pots which heat up more quickly are preferred over high-end, heavier bottomed pots.
How long you wait for the kernels to heat up will depend on the pot you are using. Waiting enables the kernels to come to temperature evenly and pop at approximately the same time. Otherwise, some kernels pop early and may begin to burn before the others have popped.
Popcorn kernels pop when the water vapor inside the kernel expands under heat. Once popped, however, this water vapor can turn popped kernels soft. Quick popping and a vented lid will help keep your popcorn crispy.
Nutrition
Calories: 111kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Potassium: 37mg | Fiber: 1g | Iron: 0.4mg