Snax: Stovetop Popcorn
Look. I know what you’re thinking. Why spend time popping popcorn on the stove when I can eat it out of a bag?
The answer I will always give is that while I love a bag of quickly nuked and popped popcorn, the taste and satisfaction of the stuff from the stove is superior. You control what kind of fat you use, the amount of seasonings/sodium, and the flavor.
Also, it is so inexpensive. You can buy one bag of popcorn for what, $2? And it lasts at least a month depending on how often you eat it. I love it more than potato chips, and it’s a great snack for multiple people.
I have great memories of popcorn adventures with my family and friends: giant paper grocery bags full of homemade popcorn for the drive-in with friends; popcorn with mom on scary movie night at home; super buttery popcorn with roomies in grad school; and now sharing large bowls with my husband and toddler. And the sound and sensation of the crunch—it is so satisfying.
How to make it!
This is a non-recipe, meaning, I hope to provide guidance, but mostly, it involves experimentation. How your popcorn turns out depends largely on the type of pot you use, whether you have a gas or electric stove, the fat you use to pop it, and how attentive you are to the popping.
My vessel of choice: a stock pot or dutch oven. One that is good for soups and such. One size all the way through, with good weight, and a lid!
The Guide
Pour a tablespoon or so of oil into the pot on medium high heat. My favorite fats are grapeseed oil and coconut oil. Drop in 2-3 kernels in the pot, and pop on the lid at a slight angle to allow for steam to escape.
Once at least one or two kernels pop, add enough kernels to cover the bottom of the pot. A single layer is best, but a few extra won’t lead to a bad pop.
Make sure the lid is on at a slight angle, and wait for the popping to commence! Every 10 seconds or so, pick up the pot by the handles (with a towel or mitts), and also securely grasping the lid, and give it a solid shake. This ensures no burning on the bottom and that the kernels that have yet to pop stay in close contact with the heat.
When you begin to notice about 2-3 seconds between pops, it’s likely time to turn off the heat and pour your snack into a bowl.
Toppings & Seasonings
You can drizzle additional oil, like coconut, olive, or even melted butter on the popcorn to help seasonings adhere. Be sure to put it in a bowl large enough to give it all a good toss!
Classic seasonings are: finely ground sea salt (use a grinder, purchase popcorn salt at the store, or use a pestle and mortar to get it to the consistency you want); Parmesan cheese; and Lawry’s Seasoning Salt (I make my own version at home).
Fun Seasonings are: Lemon Pepper; Curry Seasoning; Dill; and Kettle Seasoning (I make the latter three at home). The curry and dill flavors are my favorites.
Tell me about flavors you like!
