I’ve been a little obsessed with popcorn lately.
Iâ€™m a huge popcorn fan, and for a while it was the only thing I could make perfectly.
I must sayâ€¦ I was so proud of myself when I mastered the art of making stovetop popcorn.
Itâ€™s such a delicate balance â€“ getting all the kernels popped, and not burning the popcorn.
The truth is, stovetop popcorn is really easy to make and tastes way better than microwave popcorn (psstâ€¦ itâ€™s cheaper too).
I buy popping corn by the bag and it lasts me several months.
I eat a lot of popcorn; itâ€™s my go-to snack of choice when the occasion calls for a quick snack.
Itâ€™s really addictive, so I pretend itâ€™s good for me â€“ itâ€™s certainly healthier than many snacks, and since I donâ€™t consider carrots and celery sticks snacksâ€¦ itâ€™s the healthiest option for me.
Iâ€™ve been using this popcorn recipe from Simply Recipes for a few years now and itâ€™s foolproof.
Popcorn is versatile… it can be made savoury, spicy, sweet, sour – there’s even popcorn soup, and my favourite; popcorn cookies.
You can pretty much season your freshly made, delicious popcorn with anything you like, Dulce de Leche popcorn is @adjoaâ€™s new favourite concoction. â€‹
Some of my favourite accompaniments to popcorn are smarties, peanuts, nutritional yeast (when I want to be good), dark and white chocolate chips, etc.
INGREDIENTS (adapted from Simply Recipes)
- 3 Tbsp olive oil
- 1/3 cup popcorn kernels
- Salt to taste
- Heat the oil in a large saucepan on medium heat.
- Put 3 (test) popcorn kernels into the oil and cover the pan.
- When the kernels pop, add the rest of the popcorn kernels in an even layer and cover.
- Remove pan from heat and wait for 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 they are put back on the heat, they all pop at about the same time.
- Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
- 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.
- Salt to taste
- Add desired seasonings and toppings