Popping Popcorn In A Pan: A Step-By-Step Guide

Popping popcorn in a pan is a quick, easy, and inexpensive way to make a tasty snack. It's also a great alternative to microwave popcorn, which can be full of additives and chemicals. With just a pot, a lid, and some oil, you can make a big batch of warm, fluffy, and crisp popcorn in less than 10 minutes. Here's a simple guide to help you get started.

Choosing the right oil

The oil you choose for your stovetop popcorn can make or break your snack. While some oils will make your popcorn soggy and greasy, others will give it a sweet undertone or a distinct flavour. Here are some of the best oils for stovetop popcorn.

Coconut Oil

Movie theatres often use coconut oil to cook their popcorn, and for good reason. Coconut oil is one of the healthiest oils you can find, and it has a sweet undertone that works well with salted, spiced, flavoured, sweet and salty, and kettle corn popcorn. It has a slow smoke point of 350°F, heating up just enough to make popcorn without becoming unhealthy.

Olive Oil

Olive oil is a neutral-flavoured oil that works well with stovetop popcorn as it allows the flavours in the toppings to dominate. It also contains oleic acid and other monosaturated fats and antioxidants that are health-friendly. Extra virgin olive oil, however, may not be the best option as it has a lower smoke point and is more likely to burn.

Avocado Oil

Avocado oil has a high smoke point and comes with several health benefits. It also has a very strong buttery flavour, which lends itself well to stovetop popcorn. However, it is significantly more expensive than other types of oil.

Sunflower Oil

Sunflower oil has a high smoke point of 440°F, making it perfect for cooking popcorn. While it may not have the same health benefits as other oils, it is an excellent choice for preserving the flavour of your stovetop popcorn as it doesn't change taste as fast as other oils.

Canola Oil

Canola oil is ideal for health-conscious popcorn makers as it is high in essential fatty acids and helps the body absorb necessary nutrients. It also has a high smoke point of 435°F, but it does have a distinctive flavour that will transfer to the popcorn. It is also usually highly processed, ridding it of many nutrients.

Grapeseed Oil

With a very high smoke point of 420°F, grapeseed oil is recommended for making gourmet popcorn. It has an almost neutral flavour with a very subtle hint of a nutty taste, which can be combined with other types of fat or used for popcorn that will be seasoned with special flavours. Grapeseed oil is also rich in Vitamin E and Omega-6 Fatty Acids and contains natural antioxidants.

Peanut Oil

For those who are not allergic to nuts and enjoy the taste of peanuts, peanut oil is an excellent option for making popcorn with a strong flavour. It is not the healthiest option, however, as it has some saturated fats that can be harmful.

Ghee

Ghee, or clarified butter, has a strong butter flavour and lots of vitamins, as well as Omega fatty acids. While it is not the healthiest fat to cook popcorn in, and it has a low smoke point, some people consider it well-suited for stovetop popcorn. It can be mixed with other oils to give popcorn a wonderful nutty flavour.

Bacon Grease/Lard

Bacon grease is used by old-school taste enthusiasts who swear by the strong bacon-like flavour it gives stovetop popcorn. For those who like their popcorn with a strong flavour, bacon grease has a surprisingly subtle impact on the flavour, allowing toppings to be the star of the show.

No Oil

Some people choose to skip the oil altogether and cook their popcorn in a dry pan or skillet. This method results in beautiful light popcorn that provides the perfect blank canvas for all your favourite seasonings. It is also less likely to result in burnt popcorn or dead kernels.

Heating the oil

The amount of oil used will depend on the size of the pot. For a 3- to 4-quart pot, use 3 tablespoons of oil. For a larger 8-quart pot, use enough oil to just cover the bottom of the pan, which is around 3/4 cup of oil. If using coconut oil, make sure all of the solid oil has melted before adding the popcorn kernels.

To test if the oil is hot enough, add 2-6 popcorn kernels to the pot and cover with a lid. Once these kernels pop, the oil is hot enough, and the remaining kernels can be added. Adding a small number of kernels at first helps to gauge the temperature of the oil and ensures that the popcorn doesn't burn.

After adding the remaining kernels, the pot should be removed from the heat for about 30 seconds to 1 minute. This allows the kernels to reach an even temperature and primes the popcorn to pop without burning the oil. During this time, the oil should not be allowed to get too hot. If the oil starts to smoke, it will need to be discarded and the process started again with fresh oil.

Once the oil is heated and the kernels are added, the stovetop popcorn is ready to be cooked.

Adding the kernels

Start by heating oil in your chosen pan over medium to medium-high heat. The amount of oil you use should be enough to cover the bottom of the pan with a thin layer. You can use a variety of oils, such as coconut oil, extra virgin olive oil, canola oil, avocado oil, vegetable oil, or grapeseed oil.

Once the oil is hot, it's time to add the kernels. For a test run, start by adding only 2-6 kernels to the pan. Cover the pan with a lid, leaving a small gap for steam to escape. This initial test will help you gauge the temperature of the oil.

When the test kernels pop, it's time to add the rest of your kernels. Pour in 1/2 to 1/3 cup of kernels, ensuring they form a single layer on the bottom of the pan. Cover the pan again and remove it from the heat for about 30 seconds to 1 minute. This step is crucial, as it allows the kernels to reach an even temperature and primes them for popping without burning the oil.

After the short pause, return the pan to medium heat and keep it slightly ajar to let steam escape. As the kernels start to pop, carefully hold the pan's sides with potholders and give it a gentle shake every minute or so to prevent burning. Continue this process until you hear less than one pop per second.

Once the popping slows down significantly, it's time to remove the pan from the heat. Open the lid and dump the freshly popped corn into a wide bowl. Your delicious stovetop popcorn is now ready for seasoning and serving!

Covering the pot

To cover the pot effectively, follow these steps:

• Use a pot with a fitted lid: Choose a pot that has a lid that fits securely. This helps to trap the heat and moisture inside, ensuring even cooking.
• Leave a crack open: When placing the lid on the pot, leave a small gap of about a hairline amount. This allows steam to escape, preventing the popcorn from becoming soggy.
• Shake the pot occasionally: During the popping process, gently shake the pot back and forth over the burner every minute or so. This prevents the kernels from burning and ensures even popping.
• Adjust the heat as needed: Keep an eye on the popping pace. If the popping slows down to a few kernels at a time, reduce the heat slightly to prevent burning.
• Remove from heat when popping slows: Once the popping slows down to several seconds between pops, remove the pot from the heat. Keep the lid on until you are sure all popping has stopped.

By following these steps and paying close attention to the process, you can ensure that your stovetop popcorn turns out perfectly cooked and crispy, with minimal burnt or unpopped kernels.

Shaking the pan

First, make sure you are using the right type of pan. A sturdy, not-too-thick, deep stainless steel pot with a lid is the best choice. You want a pan that can heat up quickly, so avoid super heavy pots like a Dutch oven. A wide, deep skillet or a pasta pot with a fitted lid can also work well.

Once you have added the kernels to the hot oil and covered the pan, return it to medium heat. Place the lid slightly ajar to allow steam to escape. This will help keep the popcorn dry, crisp, and less tough.

Now, it's time to start shaking! Gently grasp the sides of the pan with potholders and give it a gentle shake about every minute. You can also try moving the pan back and forth over the burner to keep the kernels from burning. Be careful not to shake too vigorously, as you don't want to spill the hot oil.

As the popcorn pops, continue shaking the pan occasionally and listen to the pace of the popping. The kernels should pop rapid-fire and in one long continuous burst. As soon as the popping slows to a few kernels at a time, turn off the heat.

If the popcorn starts to overflow the pan, simply remove the lid and tip the excess popcorn into a bowl. Return the lid and continue heating until the popping slows down.

Once the popping has slowed to several seconds between pops, remove the pan from the heat and take off the lid. Your popcorn is now ready to be seasoned and served!

Frequently asked questions