Stovetop Popcorn (Perfect Every Time!)
User Reviews
5
Stovetop Popcorn (Perfect Every Time!)
Description
Stovetop Popcorn is prepared by heating oil and testing two kernels to determine when the oil reaches popping temperature. Once these initial kernels pop, the remaining kernels are added, and after briefly removing the pot from heat, it returns to bubbling with the lid slightly open for steam to escape. Gentle, regular shaking helps prevent burning and promotes even cooking of kernels.
The technique prevents soggy popcorn by releasing moisture as steam while preserving crispness. Dropping the heat toward the end avoids burning already popped kernels, ensuring a fresh, light snack. Using olive oil or coconut oil imparts subtle flavor and helps achieve a delicate texture.
This recipe produces roughly 14 cups of popcorn, with a typical serving size of 3.5 cups. Adjust the pot size and oil quantity accordingly for best coverage and popping results. Season to taste with fine sea salt for finishing.
Ingredients
- 2 tablespoons olive oil use 3 tablespoons if using a 6-quart pot, or coconut oil
- 1/2 cup popcorn kernels
- sea salt fine, to taste
Instructions
- In a pot over medium-high heat, add the oil and 2 of the popcorn kernels. I typically use a 3.5-quart pot with a lid, but if you're using a larger 6-quart pot, be sure to use an extra tablespoon of oil so that the bottom is totally coated, for best results.
- Listen carefully for the 2 kernels to pop. When they do, add in the rest of the popcorn kernels, cover with a lid, and remove the pot from the heat briefly, about 30-45 seconds. You may start to hear the popcorn kernels start to pop, even while they are removed from the heat.
- Return the pot to the burner, and be sure to crack the lid so that steam will escape, without letting any kernels pop out. The popcorn should start popping rapidly. Every 20 seconds or so, gently shake the pot so the un-popped kernels will fall to the bottom.
- When the popcorn starts slowing down, I like to lower the heat even more, so that the already-popped popcorn won't burn. If you smell burning, the whole pot will taste burnt, so watch it closely. It takes roughly 2 to 3 minutes for the whole batch to pop. When the pops are 5 seconds apart, turn off the heat and let the pot rest for 1 more minute, so there's no surprise pops when you take off the lid.
- Season the popcorn right away with salt, and any other seasonings you like. I typically use 1/2 teaspoon of fine Real Salt per 1/2 cup of kernels, but you can start will half that and add more to taste. Popcorn is best served right away, but the leftovers can be stored in an airtight container for up to 48 hours without losing too much crunch.
Notes
- This recipe yields about 14 cups of popcorn, with a recommended serving size of 3.5 cups.
- Using a 6-quart pot requires increasing oil to 3 tablespoons to cover the bottom evenly.
- Fine sea salt is preferred to season popcorn evenly without adding texture.
- Listen carefully for the initial kernels popping to time when to add the rest of the kernels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 56mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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