Emilie Meyer
While microwave popcorn is undoubtedly convenient, it's also possible to cook it in a pot on the stove. In fact, some people claim that stovetop popcorn is tastier and healthier than its microwaved counterpart. To make stovetop popcorn, you'll need a pot with a lid, oil, and popcorn kernels. You can then season your popcorn with salt, pepper, butter, or any other toppings of your choice.
| Characteristics | Values |
|---|---|
| Convenience | Less convenient than using a microwave |
| Taste | Tastier than using a microwave |
| Customization | More customizable than using a microwave |
| Ingredients | Requires popcorn kernels, oil, and a pot with a lid |
| Heat | Should be cooked over medium-high heat |
| Time | Takes a few minutes to cook |
| Seasoning | Can be seasoned with butter, salt, or other toppings |
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What You'll Learn
Use a heavy-bottomed pot to distribute heat evenly
To cook microwave popcorn in a pot, it is important to use a good-quality heavy-bottomed pot to distribute heat evenly as the popcorn cooks. A 6-quart Dutch oven is a good option, but any good pot will do.
To start, melt some coconut oil in the pot over medium-high heat. Add two to three popcorn kernels and cover the pot. Wait to hear these kernels pop. Once they have popped, remove them from the pot and add the rest of your kernels. Cover the pot again and give it a little shake to distribute the kernels evenly. Let the pot rest for about 60 seconds to ensure the oil doesn't get too hot before the kernels are ready to pop.
Turn the heat back up to medium-high, put the pot back on the burner, and continue cooking the popcorn, carefully shaking the pot occasionally to cook the kernels evenly. When there are about 1-5 seconds between pops, your popcorn is done. Remove the pot from the heat, keeping the lid ajar, and season with salt, pepper, butter, or any other toppings of your choice.
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Pour in oil, then corn, then shake to coat corn in oil
Yes, you can cook microwave popcorn in a pot on the stove. This method is easy, tasty, and crunchy, and you can season the popcorn to your liking.
To start, pour oil into a large sauce pot and place it on the stove. You can use extra-virgin olive oil, coconut oil, avocado oil, grapeseed oil, or safflower oil. Cover the bottom of the pot with oil. Then, add 2 or 3 popcorn kernels to the pot and cover it with a lid. Set the stove to medium-high heat. Wait for the kernels to pop, which might take a few minutes.
Once the kernels pop, remove the pot from the heat and pour in the rest of the popcorn kernels. Cover the pot again and shake it to coat the kernels in the hot oil. You can also give the pot a little shimmy to distribute the kernels evenly. Then, wait for about 30 seconds so the kernels can evenly heat up.
Return the pot to medium-high heat with the lid slightly ajar. This allows steam to escape, ensuring the popcorn remains crispy. Continue cooking, shaking the pot often, until the popping of the kernels slows down, about 2 to 3 minutes. When there are about 1-5 seconds between pops, the popcorn is done. Remove the pot from the heat, keeping the lid ajar, until the popping stops.
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Cover and heat, shaking pot often
To cook microwave popcorn in a pot, cover the pot and heat, shaking the pot often. This is important to do so that the kernels don't burn. You should also leave the lid slightly ajar to let steam escape, keeping your popcorn crispy.
When you hear about 5 seconds between pops, your popcorn is done. Turn off the heat and remove the pot from the stove. Season your popcorn while it's still warm and enjoy!
- Pour oil into a large sauce pot. You want to add enough oil so that the bottom of the pot is nearly covered.
- Place 2-3 kernels into the pot.
- Set to medium-high heat and cover the pot.
- Wait for the kernels to pop. This might take a few minutes.
- Once the kernels pop, turn off the burner and remove the pot from the heat.
- Pour in the rest of the kernels.
- Cover the pot and shake it to coat the kernels in the hot oil.
- Wait for 30 seconds so the kernels heat up evenly.
- Return to medium-high heat with the lid ajar.
- Cook, shaking the pot often, until the popping of the kernels slows down, about 3 minutes.
- Remove the pot from the heat, keeping the lid ajar, until the popping stops.
- Season your popcorn while it's still warm and enjoy!
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Remove from heat when popping slows
When the popping slows down to about one pop every few seconds, it's time to remove the pot from the heat. This should take about 3 minutes. Keep the lid slightly ajar to allow steam to escape, ensuring the popcorn stays crispy. If the popcorn tries to overflow the pot, simply remove the lid and tip the excess popcorn into a bowl. Return the lid and the pot to the heat until the popping slows.
Once you've removed the pot from the heat, keep the lid ajar until the popping stops. You can then season your popcorn while it's still warm and serve it. It's best to use a good-quality heavy-bottomed pot to ensure even heat distribution. A 6-quart Dutch oven is a good option, but any good pot will do.
When seasoning your popcorn, you can add butter, salt, or any other toppings of your choice. If you want to get creative, you can try adding melted butter, salt, dried basil, red chili powder, ground paprika, or black pepper. You can also sprinkle nutritional yeast on top for a cheesy flavour.
It's important to note that if you're using a microwave to make popcorn, you should not use plastic or metal bowls or plates. Plastic will melt in the microwave, and metal will explode. Instead, use a glass Pyrex bowl or a ceramic bowl.
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Season with salt, pepper, or other toppings
Seasoning your popcorn with salt, pepper, or other toppings can really enhance the flavor. If you're cooking your popcorn in a pot, you can add your chosen seasonings directly to the pot, or you can add them after you've transferred the popcorn to a bowl.
Salt is a classic seasoning for popcorn, and you can use regular table salt, kosher salt, or sea salt. If you're using a pot, you can add the salt directly to the pot, stirring it in with a spoon or shaking the pot to distribute it evenly. You can also add salt to your popcorn after it's been popped, by sprinkling it on top. Just remember that it's easier to add more salt than to take some away, so start with a small amount and adjust to your taste.
Pepper is another great option for seasoning your popcorn. Freshly ground black pepper can add a nice kick, or you could try lemon pepper for a citrusy twist. Like salt, you can add pepper directly to the pot or sprinkle it on top of your popped popcorn.
In addition to salt and pepper, there are endless other toppings you can use to season your popcorn. Butter is a popular choice, and you can drizzle it on top of your popcorn or add it directly to the pot. Other savory options include garlic, Parmesan cheese, nutritional yeast, cumin, chili powder, curry powder, or taco seasoning. If you're feeling adventurous, you could even try adding cinnamon and sugar, honey, or garlic Parmesan for a sweet and savory combo.
When seasoning your popcorn, it's important to consider the amount of oil and butter you're using. Popcorn is naturally a healthy snack, but too much oil or butter can make it less so. Start with a small amount of seasoning and adjust to your taste. And remember, if you're adding toppings like cheese or sugar, it's easier to add them after your popcorn has been popped so they don't burn in the pot.
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