Tiffany Haney
Popcorn is a popular snack that can be made in a variety of ways, from the microwave to the stovetop. While the microwave option is convenient, making popcorn in a pot on the stovetop is a rewarding cooking project that allows you to customise your snack with various oils, seasonings, and toppings. With just a pot, some kernels, and a little oil, you can create a delicious batch of warm, freshly popped popcorn in under 10 minutes. So, if you're looking for a fun and easy way to make popcorn at home, read on to discover the simple steps to stovetop perfection.
| Characteristics | Values |
|---|---|
| Type of pot | Sturdy, not too thick, deep stainless steel pot with a lid |
| Type of oil | Coconut oil, extra virgin olive oil, avocado oil, vegetable oil, canola oil, etc. |
| Amount of oil | Enough to cover the bottom of the pan |
| Amount of kernels | 1/3 cup of kernels |
| Heat | Medium to medium-high heat |
| Timing | 30 seconds after adding kernels to oil |
| Seasoning | Salt, pepper, butter, paprika, nutritional yeast, cayenne powder, taco seasoning, curry powder, etc. |
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What You'll Learn
Choosing the right pot and oil
Choosing the Right Pot
Select a pot that is large, heavy-bottomed, and made of stainless steel. A 3-quart saucepan is a good size for making stovetop popcorn. It is essential to use a pot with a lid to contain the heat and allow the kernels to pop. Avoid using super heavy pots like a Dutch oven, as you want something that can heat up quickly. A sturdy, deep pot is ideal, ensuring that you have enough space for the kernels to pop and expand.
Choosing the Right Oil
When it comes to oil, you have several options. Popular choices include extra virgin olive oil, coconut oil, canola oil, vegetable oils (such as soybean or safflower oil), avocado oil, and grapeseed oil. You can also use other high-heat oils that you prefer. Avoid using extra-virgin olive oil for cooking over medium heat, as it has a lower smoke point. Coconut oil is a great option if you want that movie theater popcorn taste, but be sure to use unrefined (virgin) coconut oil.
The amount of oil you use is also important. You want enough oil to cover the bottom of the pan, with a little extra. This ensures that the kernels are evenly coated and heated. Typically, 2-3 tablespoons of oil is sufficient, but adjust as needed depending on the size of your pot.
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Heating the oil
For the oil, you can use a variety of options, such as extra virgin olive oil, coconut oil, canola oil, vegetable oil, avocado oil, or grapeseed oil. Just make sure to use an oil with a high smoke point. Pour enough oil into the pan to cover the bottom, and slightly more—about 1 to 2 tablespoons should suffice.
Place the pot on your stovetop and turn the heat to medium-high. Be careful not to burn the oil; you want it to be hot but not smoking. If you're using coconut oil, make sure all the solid oil has melted before proceeding to the next step.
Once the oil is hot, you can add the popcorn kernels. However, a helpful trick is to start with just a few kernels (3 to 4) and cover the pan. This way, you can gauge when the oil is hot enough by listening for the kernels to pop.
When the test kernels pop, you're ready to add the rest of your popcorn kernels. At this point, you'll cover the pan again and remove it from the heat for about 30 seconds. This step ensures that all the kernels reach a near-popping temperature, so they'll pop at about the same time when returned to the heat.
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Adding the kernels
To start, you'll need a sturdy, deep pot with a lid. Avoid using a super-heavy pot like a Dutch oven, as you'll want something that can heat up quickly.
Now, for the kernels. First, heat your oil of choice (enough to cover the bottom of the pan) on medium-high heat. You can use extra virgin olive oil, coconut oil, avocado oil, vegetable oil, or any other high-heat oil. If you're using coconut oil, make sure all the solid oil has melted.
Once your oil is hot, add 3 or 4 kernels to the pot and cover. These kernels are your test kernels to determine when the oil is hot enough. When you hear these kernels pop, your oil is ready. At this point, turn off the burner and remove the pot from the heat. Now, add the rest of your kernels—aim for about a 1/3 cup—in an even layer. Cover the pot again and wait for about 30 seconds. This step ensures that all the kernels reach a near-popping temperature so that when they're returned to the heat, they pop at about the same time.
Return the pot to the burner and continue cooking over medium heat. You can carefully shake the pot occasionally to prevent the kernels from burning and to ensure they cook evenly. Once the kernels start popping, slightly tilt the lid to allow steam to escape, which will make your popcorn drier and crisper.
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Shaking the pot
Firstly, it is important to use a sturdy, deep pot with a lid. Stainless steel is a good option, but avoid very heavy pots like a Dutch oven, as you want the pot to heat up quickly.
Once you have heated your oil and added the kernels, you will need to cover the pot and return it to the heat. This is when the shaking begins. Gently shake the pot back and forth over the burner. This motion ensures that the kernels are distributed evenly and prevents them from burning. It is important to keep the lid slightly ajar during this process to allow the steam to escape, resulting in drier and crisper popcorn.
As the kernels start to pop, continue to shake the pot occasionally. Listen to the pace of the popping. The kernels should pop rapidly and continuously. Adjust the heat as needed to maintain this pace. If the popping slows down to a few kernels at a time, it is an indication that your popcorn is almost done.
Once the popping has slowed significantly, turn off the heat and remove the lid. At this point, you can season your popcorn. Shaking the pot can also help distribute the seasoning evenly. Simply tap the pot up and down to help the salt or other seasonings coat the popcorn.
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Seasoning the popcorn
The fun part about making stovetop popcorn is that you can season it however you like. You can stick to the classic combination of butter and salt, or get creative with spices and seasonings.
If you're going the traditional route, melt some butter in the hot pan after you've cooked the popcorn. For an even more intense buttery flavour, let the butter brown a little before drizzling it over the popcorn and tossing to coat. Then, season with salt to taste, remembering that you can always add more but you can't take it away.
If you want to try something different, there are plenty of other seasoning options. Try sprinkling on some grated Parmesan cheese, smoked paprika, nutritional yeast, cayenne powder, taco seasoning, or even curry powder. You can also make popcorn clusters or caramel corn.
When seasoning your popcorn, it's best to do so immediately after it's done popping. Remove the lid and add your desired seasonings, then tap the pot up and down to distribute the seasonings evenly. You can also pour the popcorn into a large bowl and toss it with your chosen seasonings.
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Frequently asked questions
You'll need a sturdy, deep pot with a lid, oil, and popcorn kernels. Heat the oil in the pot on medium-high heat, add a few kernels, cover, and wait for them to pop. Then, add the rest of your kernels in an even layer, cover, and wait 30 seconds. Return the pot to the heat, shaking it occasionally, and continue cooking until the popping slows to about one pop every few seconds.
You can use any high-heat oil, such as canola, corn, safflower, avocado, or vegetable oil. If you want to add flavour, try olive oil or refined coconut oil.
You can season your popcorn with salt, pepper, butter, or grated Parmesan cheese. For something more exotic, try smoked paprika, nutritional yeast, cayenne powder, taco seasoning, or curry powder.
This depends on the size of your pot and how many people you're serving. A larger pot will allow you to make more popcorn. As a guide, a 3-quart pot can make 3 quarts (12 cups) of popcorn.
If smoke starts billowing out of the pot, do not remove the lid or add water. Turn off the stove and don't touch or move the pot. Let the oil burn out on its own.
