BEST STOVETOP POPCORN
Learn how to make perfectly popped popcorn in under 10 minutes! You'll never go back to microwave popcorn after you make this recipe. Recipe yields about 10 cups (about 4 servings).
Provided by Cookie and Kate
Categories Snack
Time 10m
Number Of Ingredients 3
Steps:
- In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it's ready when you need it.
- Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn't get too hot before the kernels are ready to pop.
- Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).
- Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)
- Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.
Nutrition Facts : ServingSize 1 bowl (2.5 cups), Calories 150 calories, Sugar 0 g, Sodium 145.3 mg, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 18 g, Fiber 3 g, Protein 3 g, Cholesterol 0 mg
HOW TO MAKE STOVETOP POPCORN
Steps:
- Place a large (8-quart) pot over high heat and add the oil. The oil should just cover the bottom of the pan. Heat the oil until it's rippling but not smoking, then add the popcorn kernels and shake the pot so the kernels form a single layer on the bottom. Place the lid on the pan and immediately reduce the heat to medium. Once the kernels start popping, shake the pan every so often and listen to the pace of the popping: The kernels should pop rapid-fire and should continue as one long continuous burst. As soon as the popping slows to a few kernels at a time, turn off the heat. (If you find that your kernels are popping just a few at a time for a long time and aren't picking up speed, take a peek and see if the kernels are getting too dark without opening: You might need to start again if they're starting to burn. It'll be worth the redo!)Remove the lid and immediately add salt or other seasonings; tap the pot up and down to distribute the salt. Pour half the popcorn into a large serving bowl, then salt the remaining popcorn in the pan and add to the bowl.
PERFECT POPCORN
Steps:
- Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
- Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.
- Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.
- Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.
STOVE TOP POPCORN
Make and share this Stove Top Popcorn recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 10m
Yield 1 popper full
Number Of Ingredients 2
Steps:
- Heat oil in stove top popcorn popper.
- Add popping corn.
- When stirring becomes difficult or pan is visibly full, remove from heat.
- Dump into large bowl.
Nutrition Facts : Calories 120.2, Fat 13.6, SaturatedFat 1.8
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- Once the kernel pops, add the rest of the kernels, replace the lid, and give the pot a swirl to coat the kernels in the hot oil. Wait for the kernels to begin to pop. You can swirl again to redistribute the hot oil, if needed.
- Once the kernels begin to pop rapidly, crack the lid a little bit to allow excess steam to escape. Make sure it's only open a little to keep the pot hot enough to continue popping the corn.
- When the popping slows to about one pop per second, turn off the heat. Wait a few extra seconds for the last few pops, then remove the lid and pour the popcorn into a bowl.
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- Place the oil, salt and two popcorn kernels into a deep heavy-bottomed saucepan or frying pan. Place onto the stovetop over medium heat, cover with a lid and cook until the two kernels pop.
- Remove the pot from the stovetop, discard the two popped kernels. Add the remaining popcorn kernels, cover with a lid and give it a good shake. Leave the pot off the heat for 1 minute to allow the oil to cool slightly.
- Place the pot with the lid on back over the medium heat. Shake occasionally so that the kernels heat evenly.
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- Add 1 cup of fresh kernels to the oil spreading evenly on the bottom of the pot and cover with the lid. Then add your pot back to the heat and cook on high for about 2-3 minutes for the kernels to pop. As soon as the kernels start to slow down popping (about 2-3 minutes) turn the heat off and let them set to keep popping. Check it to make sure it does not start to burn. The popcorn is finished when you no longer hear the kernels popping.
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- In a large, heavy-bottomed saucepan or dutch oven over medium heat, combine the coconut oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, this may take a few minutes...
- Once the 2 kernels pop, turn off the heat, remove the pot from the burner and pour in the remaining popcorn kernels.
- Cover the pot again, and give the pot a little shake to evenly layer the kernels. Let the pot rest for 1 minute to lightly cool the oil. Then turn the heat back up to medium heat and put the pot back onto the burner.
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- In a large heavy bottomed pot over medium heat, add oil and 3 popcorn kernels. Wait for kernels to pop (may take a few minutes as the oil needs to heat up). Place a large serving bowl nearby.
- Once your three kernels have popped, add the remaining kernels. Cover and gently shake the pot to evenly distribute the kernels and cover them with oil. If your lid does not have a venting hole, tip it slightly so that the steam can be released. If your pot starts overflowing, dump some into a serving bowl and allow the rest to cook.
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