Cody Casey
Popcorn is a tasty, cheap, and filling snack, and there are many ways to make it. You can make it on the stove with butter and oil, in the microwave, or with an air popper machine. If you're making it on the stove, you'll need a large pot, about 5-6 quarts, on medium-high heat. You can add oil or butter to the pot for flavor, but it's not necessary to make the kernels pop. To avoid burning, keep the heat low and shake the pot constantly once the kernels have been added.
| Characteristics | Values |
|---|---|
| Health | Air-popped popcorn is healthier than microwave popcorn, which may contain perfluorooctanoic acid (PFOA), a toxic substance. |
| Taste | Air-popped popcorn is flavourless and dull. Stovetop popcorn tastes better, especially with butter or oil. |
| Ingredients | Air-popped popcorn requires only popcorn kernels. Stovetop popcorn can be made with or without butter or oil. |
| Equipment | Air-popped popcorn requires no special machines or equipment. Stovetop popcorn requires a pan, preferably with a lid. |
| Time | Air-popped popcorn takes 2-3 minutes. Stovetop popcorn takes under 10 minutes. |
| Calories | Air-popped popcorn has only 20 calories per cup. Stovetop popcorn with oil has 83 calories in a 3 ¾ cup serving. |
| Ease | Air-popped popcorn is easy to make and requires no shaking or stirring. Stovetop popcorn requires constant shaking or stirring to prevent burning. |
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What You'll Learn
Using a non-stick pan with a tight-fitting lid
Air-popped popcorn can be made in a non-stick pan with a tight-fitting lid. This method does not require oil or butter, although these can be added for flavour and texture.
To make air-popped popcorn in a non-stick pan, start by heating the pan over medium heat. Add two kernels and cover with the lid. Once you hear the kernels pop, add the remaining kernels—about 1/3 cup for a 4-quart pan—and shake the pan to distribute the kernels evenly. Cover the pan with the lid and return to medium heat. Keep the lid slightly ajar to allow steam to escape and prevent sogginess. Shake the pan constantly to prevent the kernels from burning. When the popping slows to 1 to 2 seconds between pops, remove the pan from the heat and transfer the popcorn to a bowl.
However, it is important to note that some non-stick pans may be coated with perfluorooctanoic acid (PFOA), which can be toxic. As an alternative, a stainless steel or cast iron Dutch oven can be used, although these may be heavier and more difficult to shake during popping. A long-handled wok is another option, as it makes shaking the pan easier and natural, although the lid can be awkward to remove when hot.
Overall, using a non-stick pan with a tight-fitting lid is a simple and effective way to make air-popped popcorn, resulting in a healthy and tasty snack.
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Shaking the pan constantly to prevent burning
Shaking the pan constantly is an important step in the process of air-popping popcorn in a pan. It is necessary to prevent the kernels and popped corn from sticking and burning. This is because shaking the pan helps to distribute the kernels evenly across the bottom of the pan, ensuring that they heat up uniformly.
It is recommended to shake the pan almost constantly once the kernels have been added. This can be done with a long-handled saucepan or wok, which makes the process easier and more natural, without straining your arm. Shaking the pan with a lid that is slightly ajar can be a bit awkward, so it is important to be careful. If you have a cast-iron Dutch oven, be prepared for a workout!
It is also important to note that shaking the pan too vigorously can cause the lid to pop off, so a gentle motion is best. In addition to shaking the pan, it is also recommended to stir the kernels continuously once they have been added to the hot oil to prevent them from sticking and burning.
By following these tips and shaking the pan constantly, you can help ensure that your popcorn kernels pop evenly and don't burn, resulting in a perfect batch of air-popped popcorn.
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$22.99
Using fresh kernels
Air-popped popcorn is a healthy, tasty, and cheap snack. It can be made on a stovetop without any special machines or fancy equipment. Using fresh kernels is the best way to ensure your popcorn pops into big, yummy pieces.
To make air-popped popcorn with fresh kernels, you will need a nonstick pot with a tight-fitting lid. The nonstick pot will prevent the popcorn from sticking to it after it pops, and the tight-fitting lid will help contain the heat and increase the pressure inside the kernels.
Heat the pan on medium heat. Add oil to the pot and place the lid on top. You can use olive oil, coconut oil, avocado oil, or vegetable oil. Add two or three kernels to the heated oil and cover the pan. Once you hear the kernels pop, add 1/3 cup of kernels to the pot and cover again. Wait for 30 seconds and then return the pot to medium heat.
Once the kernels start popping, shake the pan constantly with the lid slightly ajar. This will prevent the kernels from burning and sticking to the pan. Keep the heat towards low. When the popping slows to 1 to 2 seconds between pops, remove the pan from the heat and transfer the popcorn to a bowl.
You can season your popcorn with melted butter and salt, or any other spices you like. If you want to avoid using oil, you can simply use a nonstick pan with a tight-fitting lid and keep shaking the pan constantly to prevent the kernels from burning.
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Adding oil or butter for flavour and to prevent burning
While butter or oil is not necessary to make popcorn kernels pop, they can be added to a pot on the stove for flavour and to prevent the outsides of the kernels from burning. You can use olive oil, coconut oil, avocado oil, vegetable oil, ghee, or canola oil. Oil also helps to evenly distribute the heat and prevents the kernels from sticking to the pan.
If you are using the stovetop method, heat the pan first, then add oil and two corn kernels, put the lid on, and heat for 1-2 minutes or until the kernels pop. Once they pop, remove the pan from the heat and add the remaining kernels, shaking the pan so they distribute evenly. Put the lid back on and return to the heat.
If you are using a wok, the wide funnel shape helps keep the kernels and oil in the hottest part of the pan. The handle makes shaking the pan very easy and natural, without taxing your arm.
If you are using a Whirley Pop, a lightweight aluminium pan with a handheld crank, the crank keeps the kernels moving, and the vented lid prevents steam-related sogginess.
If you are using a paper bag method in the microwave, you can add butter to the popped kernels afterward.
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Heating the pan to medium heat
To begin, add a small amount of oil or butter to the pan. This step is optional, but it can help prevent the kernels from sticking to the pan and enhance the flavor. The type of oil or fat used is also important. Choose an option with a higher smoke point, such as avocado oil, vegetable oil, or coconut oil.
Once the oil is added, place the pan on the stovetop and turn the heat to medium. Allow the pan to heat up gradually. This process should take a couple of minutes. It is important to be patient during this step, as rushing it can lead to uneven cooking or burning.
While the pan is heating up, you can prepare the popcorn kernels. It is recommended to use fresh kernels, as they contain more water molecules, which can result in larger and fluffier popped corn.
As the pan reaches medium heat, you will start to see signs of readiness. Look for the oil to glisten or shimmer; this indicates that it is hot enough. You can also test the heat by adding a couple of kernels to the pan. If they pop within a minute or two, the pan is ready for the next step.
Once the pan reaches medium heat and the test kernels pop, you can proceed to add the remaining kernels and begin the popping process. Remember to keep shaking the pan constantly to prevent sticking and burning.
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Frequently asked questions
Yes, you can air pop popcorn in a pan. You can use a non-stick pot with a tight-fitting lid.
Heat oil and a few popcorn kernels in a pan. When you hear a kernel pop, add the rest of the kernels, cover the pot, and wait 30 seconds before returning it to medium heat. Keep shaking the pot to prevent the kernels from burning.
You can use olive oil, coconut oil, avocado oil, or vegetable oil.
Air popping popcorn in a pan is a fast, easy, and healthy way to make popcorn. It also allows you to control the ingredients and flavours.
