Perfect Stovetop Popcorn
This recipe provides a straightforward method for preparing perfect stovetop popcorn. Using just oil, popcorn kernels, and salt, it guides you to a crispy, fluffy snack that's far superior to microwave versions, ideal for a quick indulgence or movie night.
Equipment
- 1 Large heavy-bottomed pot with a tight-fitting lid
- 1 Measuring Spoons
- 1 Large Serving Bowl
Ingredients
Main
- 2 tablespoons extra-virgin olive oil or coconut oil
- ½ cup popcorn kernels divided
- Salt to taste
Instructions
- Choose a large, heavy-bottomed pot (at least 3-quart) with a tight-fitting lid to prevent spills and ensure even heat.
- Add 2 tablespoons of extra-virgin olive oil or coconut oil to the pot and place it over medium-high heat.
- Add 2-3 popcorn kernels to the oil. Cover the pot and wait for these kernels to pop. This indicates the oil is at the correct temperature.
- Once the test kernels pop, remove the pot from the heat. Carefully add the remaining ½ cup of popcorn kernels and spread them in an even layer.
- Cover the pot and let the kernels rest for 30-60 seconds. This allows them to come to temperature before popping, leading to fewer unpopped kernels.
- Return the pot to medium-high heat. Keep the lid slightly ajar to allow steam to escape, preventing soggy popcorn.
- Gently shake the pot back and forth every 10-15 seconds to ensure even heat distribution and prevent burning.
- Continue cooking until the popping slows significantly, to about one pop every 2-3 seconds.
- Immediately remove the pot from the heat and transfer the popcorn to a large serving bowl.
- Season generously with salt to taste while the popcorn is still warm, allowing the salt to adhere better. Serve immediately.
Notes
For optimal flavor and texture, consider using coconut oil, which imparts a classic movie theater taste and has a higher smoke point. Temperature control is paramount: preheat the oil with a few test kernels to ensure it's hot enough before adding the rest, preventing unpopped kernels or burning. Shake the pot periodically to ensure even heat distribution and prevent scorching. Slightly vent the lid to allow steam to escape, which helps keep the popcorn crisp. Season immediately after popping for best adherence.