Making popcorn from scratch can be tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan. I used to take the easy way out and used (gasp!) microwave popcorn, which by the way, is not that good for you.
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Perfect Stovetop Popcorn
2014-01-11 22:05:21
Making popcorn from scratch can be tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan. I used to take the easy way out and used (gasp!) microwave popcorn, which by the way, is not that good for you.
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Prep Time
2 min
Cook Time
10 min
Total Time
12 min
Nutrition Facts
Serving Size
211g
Servings
6
Amount Per Serving
Calories 1161
Calories from Fat 729
% Daily Value *
Total Fat 83g
127%
Saturated Fat 25g
123%
Trans Fat 1g
Polyunsaturated Fat 21g
Monounsaturated Fat 32g
Cholesterol 61mg
20%
Sodium 167mg
7%
Total Carbohydrates 95g
32%
Dietary Fiber 16g
65%
Sugars 1g
Protein 14g
Vitamin A
14%
Vitamin C
0%
Calcium
1%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 1/4 cup of peanut oil (or other high smoke point oil)
- 1 cup of popcorn kernels
- 2 Tbsp of butter
- Salt to taste
What you do
- Heat the oil in a 3-quart saucepan on medium high heat.
- Add the salt to the oil
- Put 3 or 4 popcorn kernels into the oil and cover the pan.
- When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.
- 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 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 in earnest, 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.
- With this technique, nearly all of the kernels pop and nothing burns.
- If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.
Jessy + Melissa https://www.jessyandmelissa.com/