If I could only have one snack for the rest of my life, it would definitely be popcorn.
But I would argue that cake is dessert, and then I could have both.But for my snack- popcorn.
Not only is popcorn totally delicious, but when it’s made right it can TOTALLY be healthy. The problem in today’s world, however, is that we live in a society that desires convenience and instant gratification, so the large majority of people just buy packaged popcorn in little bags and throw it in the microwave. They walk away and three minutes later it’s done. There’s really not any labor involved apart from opening the bag and pressing a button or two.
But it’s so unhealthy.
And the thing that most people don’t realize, is that making stovetop popcorn is actually really easy and not so inconvenient after all. It is likely that some people either just don’t know, or they have actually tried to make stovetop popcorn and it hasn’t turned out so great.
So I am going to make it easy for you! Theres no “one size fits all” recipe, but rather, a proper technique that will get you the perfect bowl of popcorn every single time!
Here’s what you need:
Popcorn kernels. Coconut oil (you can use vegetable oil if you want, but we don’t condone that in our house). A stovetop pot with a lid. Salt. (Butter is optional).
Add just enough oil to cover the bottom of your pan in a thin layer- approximately 1/4″ deep.
Add two or three kernels to the pan, cover with the lid, and place over medium-high heat.
Wait for those those two or three kernels to all pop. This is super important because this is when you will know that your oil is hot and ready to go. Do not add more kernels until each of the first ones have popped!
Add enough kernels to completely cover the surface of the pan in a single layer. (Adding more than this will result in a lack of oil to pop all of the kernels. Adding less than this will result in too much oil, which results in chewy popcorn rather than light and fluffy popcorn). Place the lid back on the pan as soon as you add the kernels!
Gently shake your pan back and forth every few seconds as the magic happens! You’ll be surprised just how quickly they all pop. When the popping has slowed to two-three seconds between each pop, turn off the heat and continue to shake the pan. The final kernels will continue to pop even after the heat is removed. Do not remove the lid until all popping has ceased! You might get popped in the face!
AND VOILA! All you need to do is pour your perfect popcorn in a bowl and sprinkle it with salt (or melted butter if so desired).
Following this method eliminates the possibility of your popcorn turning out poorly for a few reasons:
First, the size of your pan determines the amount of popcorn you make. Because the technique is what is important, following a “recipe” with a set amount of oil and kernels could leave you with the wrong size pan, and therefor the wrong “ratio” in your pan.
Second, you are doing steps at the “right” time, verses following a set time in a recipe. A recipe may say to heat your oil for three minutes before adding kernels, but depending on your stove/heat source, three minutes may not be enough- or on the flip side, it could be too much and you could burn your oil and have to start over!
Finally, you are in control! You are the one shaking the pan and listening to the little pops, and can continue to shake the pan and let it pop even after removing it from the heat source, whereas with microwave popping, you run the risk of ruining an entire bag of popcorn by trying to get those last few kernels to pop!