How to Make Popcorn
User Reviews
5
How to Make Popcorn
Description
How to Make Popcorn focuses on producing popcorn using a stovetop method that uses oil with a high smoking point, avoiding olive oil. Corn kernels are added once the oil reaches about 190°C (or when test kernels pop), ensuring the right popping temperature. Popping is done in a covered pot with the lid slightly ajar so steam can escape, preventing soggy popcorn. Shaking the pot helps kernels pop evenly and keeps them separate. Seasoning is simple with finely ground salt, with suggestions to add other spices if desired.
The popcorn texture results in crisp, fluffy pieces thanks to the partial lid and careful heat control. The method avoids sogginess common in home-popped corn by venting steam as the kernels pop. Shaking keeps kernels from burning and pushes popped corn to the top.
This stovetop popcorn is a practical homemade snack option and can be customized with seasonings such as black pepper or shichimi powder for variety. It serves about 6 people, depending on appetite.
A useful tip is to cover any oil splatter gaps with a tea towel only if using an induction stove to prevent mess, but avoid this on gas stoves for safety. Kernel moisture can be adjusted by soaking old kernels slightly if they fail the initial pop test.
Ingredients
- 2 T neutral cooking oil Use ones with high smoking points, not olive oil. If you want a buttery flavor, ghee or clarified butter works better than regular butter, generic cooking oil
- ½ Cup corn kernels Don't wash them!! Even if your kernels are old, try popping a few before soaking (only soak if they're super old and the test kernels didn't pop- they might need a bit more moisture in that case.)
- salt You don't need to waste money on special popcorn salt, just break yours down in the spice grinder!, finely milled; to taste
Instructions
- Turn on the heat to medium-high (I use 7 on an induction cooker). Add the oil and let it heat up- it will take a few minutes. Either use a thermometer to check that the oil is 190C (380F) or toss a few kernels in to check that they pop. (If they burn the oil is obviously too hot- Popcorn burns easily FYI) (I have no food thermometer so I use the latter method)
- Once the oil is hot enough, turn off the heat and remove the popped corn.
- Put the rest of the kernels in and CLOSE THE POT, placing it back on the stove (so you don't get hit in the face by a flying kernel or oil).
- Turn the heat back to medium. Leave the lid a little ajar so the steam can escape, if not you get soggy popcorn. I like to have the gap facing the side (and not facing me) to minimise the risk of getting spattered by oil. Give the pot a gentle shake to make sure the kernels are nicely distributed.
- You'll hear the kernels start popping, which is great fun! Shake the pot slightly again to make sure all the kernels are getting heated up evenly. Keep the heat on till the popping slows to 1 pop every 2-3 seconds.
- Uncover, pour out the popcorn into a heat-proof bowl, sprinkle with salt and seasoning (see post above for seasoning ideas) to taste and give it a stir with the spatula to make sure all the kernels are coated. (Don't season in the hot pot or you'll season the pot not the popcorn)
- Best eaten right away but I've kept it for several days in an air-tight container.
Notes
- Use oil with a high smoke point such as ghee or clarified butter to avoid burning and achieve better flavor than regular butter.
- Do not wash the kernels before popping to preserve their moisture level, unless they are very old; then a brief soak helps popping.
- Keep the pot lid slightly ajar during popping to allow steam to escape and prevent soggy popcorn.
- Shake the pot gently during popping to distribute kernels evenly and avoid burning.
- If oil spatters through the lid gap during popping on an induction stove, cover the gap with a tea towel carefully; avoid doing this on gas stoves due to fire risk.
- Season with finely ground salt after popping; other seasonings like black pepper or shichimi powder are optional.
- The recipe makes about 6 servings, but actual consumption may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 0.3g | 1% |
| Fat | 5g | 8% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Sodium | 28mg | 1% |
| Potassium | 18mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 0.4mg | 0% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
