1. Cathy K

    I’ve almost always cooked popcorn on the stove top. Microwave popcorn just doesn’t taste the same to me. And, all those chemicals —— just don’t need them. We’ve also tried an airpopper (back when they were all the rage), but you almost felt like you were eating Styrofoam when you ate that popcorn. Here’s my recipe for popcorn:

    1/4 c vegetable or canola oil
    2/3 – 3/4 c unpopped popcorn (depending on the size of your pot)

    Find a heavy pot with a handle that you can grab onto. Put the oil in the pot, and heat it up over medium-high heat. Toss in one popcorn kernel. When the oil starts sizzling around that poor little kernel, put the rest of the popcorn in. (I keep my temp at medium-high, but then my popcorn kettle is a heavy pot) Put the lid on it, and as soon as you hear the first kernel pop, start moving that pot around. You can take it off the heat for a moment or two to shake the pot, but don’t stay off the heat too long. Once there’s a few seconds between pops, turn off the burner, and toss the popcorn into a really big bowl. Now, it’s time to season!

    Butter and salt are Roger’s favorites. Butter, Lawry’s season salt (or cayenne), and maybe some Parm is Meggie’s favorite. I’m ecumenical. I’ll eat it almost every way. For Roger and Meggie, more butter is better! If I’m in control, it’s about 2 Tbsp butter, melted, and poured over top. Then, we just add salt and whatever to taste.

    I also will make Kettle Korn at home. Same basic recipe as above, but when you put the popcorn in your pot, sprinkle 1/4 c white sugar all over the top. This one, you HAVE to shake and move around, or you WILL burn it, and make all of the smoke alarms in your house go off. Do not walk away from the stove when you’re making Kettle Korn. You can still add some melted butter after you dump it into the bowl, if you’d like, and you will need to sprinkle some salt on it. Meggie likes to put a little cayenne in her Kettle Korn.

    Hmmmmmm ——– maybe popcorn tonight.

    1. Cathy! Can’t wait to try your Kettle Korn recipe. I think we’re making popcorn here for the afternoon snack! Thanks for both recipes…

  2. I also make popcorn on the stovetop about once a week. I have one pan in the house which I use for only popcorn and bacon (go figure!). It’s beat-up but has a steam vent in the lid, ideal for popcorn.

    I put a single layer of kernels in the bottom (it’s a wide deep pan) and about 2 Tablespoons grapeseed Oil. I prefer grapeseed to canola because it is higher in Omegas and Vitamin E. Then I put it over high heat and gently shake occasionally until the popping has slowed. Then I turn down to low until popping stops. I layer it in a big Tupperware vegetable tub with melted butter/Cholula mixture, salt, and nutritional yeast.

    When it comes to eating, we put it in wide shallow bowls and eat it with our tongues. No greasy fingers, and only one bowl to clean. This is also our exemption to the “no eating in the living room” rule!

    1. Thanks Liana!! I’ve never cooked with grapeseed oil but will have to check it out.
      It’s funny we have the same exemption rule. Great minds….

      1. Liana

        We had other exemptions in the past, specifically for my husband’s favorite treat: graham crackers smeared with peanut butter sprinkled with chocolate chips. That ended the first time I found a chocolate chip under the seat cushion of the couch when I was vacuuming!

  3. Funny, Jeff just got done doing this for our afternoon snack.

  4. Hmmm…sometimes I heat up water for tea in the microwave, if I’m feeling impatient. Other than that, though, it really is a glorified popcorn popper, LOL

    1. That is very funny! You may want to ditch the microwave altogether and have more space in your kitchen…I have a very small kitchen so a microwave is out of the question for us. We do give our toaster oven a workout!

  5. We’ve been doing this way for over a year and LOVE it. I do olive oil but want to try coconut oil, heat that up, add the popcorn, and in a separate small pan melt some butter. Once popcorn is popped, add the butter, salt, and nutritional yeast for a cheesy veg*n topping. It is SO freaking good!

    We don’t have a microwave and don’t miss it either (although Jeremy would like something to reheat his coffee in).

    When we did have one, my Mom taught me a healthy way to make popcorn. Grab a large brown paper ‘lunch’ bag and add to it 1/4 cup of popcorn kernels mixed with about 1 TB of oil, tightly roll/close the bag and use the microwave’s popcorn setting. Perfectly popped and without all the hydrogenated oils.

Comments are closed.