Stove Top Popcorn Recipe
The trick is don't let the kernels burn.
The following recipe makes a nice amount for two to share.
3 Tbsp coconut oil (peanut or canola is fine too)
1/3 cup of popcorn kernels
1, 3qt covered pan/pot
1 Tbsp or more butter
Salt to taste
Considerations: add garlic to your butter, your favorite dry spice, seasoning salt, or gourmet popcorn seasoning sachets.
1. Heat the oil in a lidded pot/pan on medium to high heat. If you've chosen coconut oil ensure all of the oil is melted.
2. Put a few kernels into the oil and cover the pan.
3. When the kernels pop you can add the remaining 1/3 cup of kernels. in an even layer on the pan. Cover, remove from heat, and count 30 seconds.
This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near popping temperature so that when you put the pot back on the heat, they all pop at about the same time.
4. Return the pan to the heat. The popcorn will soon start popping, and all at once. Once popping starts gently shake the pan by moving it back & forth over the burner.
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop, and nothing burns.
5. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn. View brown butter recipes here then just drizzle the melted butter over the popcorn and toss to distribute.
6. Salt to taste (or your favorite seasoning)
The following recipe makes a nice amount for two to share.
3 Tbsp coconut oil (peanut or canola is fine too)
1/3 cup of popcorn kernels
1, 3qt covered pan/pot
1 Tbsp or more butter
Salt to taste
Considerations: add garlic to your butter, your favorite dry spice, seasoning salt, or gourmet popcorn seasoning sachets.
1. Heat the oil in a lidded pot/pan on medium to high heat. If you've chosen coconut oil ensure all of the oil is melted.
2. Put a few kernels into the oil and cover the pan.
3. When the kernels pop you can add the remaining 1/3 cup of kernels. in an even layer on the pan. Cover, remove from heat, and count 30 seconds.
This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near popping temperature so that when you put the pot back on the heat, they all pop at about the same time.
4. Return the pan to the heat. The popcorn will soon start popping, and all at once. Once popping starts gently shake the pan by moving it back & forth over the burner.
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop, and nothing burns.
5. If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn. View brown butter recipes here then just drizzle the melted butter over the popcorn and toss to distribute.
6. Salt to taste (or your favorite seasoning)