Tillie Doyle
Popcorn is a great snack for movie night or any night. Making it on the stove is easy, inexpensive, and convenient. It also gives you control over the ingredients and allows you to experiment with different seasonings. To make stovetop popcorn, you'll need a pot with a lid, oil, and popcorn kernels. You can use various oils, such as vegetable oil, coconut oil, avocado oil, or olive oil, as long as they have a high smoke point. Heat the oil in the pot on medium-high heat, add a few kernels, and cover the pan. Once these kernels pop, add the rest of the kernels, cover, and remove from the heat for 30 seconds to a minute. Return the pot to the heat and shake it occasionally to prevent burning. Once the popping slows down, remove the pot from the heat, add salt and any other desired toppings, and serve.
| Characteristics | Values |
|---|---|
| Type of pot | Sturdy, not-too-thick, deep stainless steel pot with a lid |
| Type of oil | Vegetable oil, coconut oil, canola oil, corn oil, avocado oil, grapeseed oil, olive oil |
| Amount of oil | Enough to cover the bottom of the pan |
| Amount of kernels | 1/4-3/4 cup of kernels |
| Heat | Medium-high heat |
| Timing | 5 minutes |
| Seasoning | Salt, pepper, butter, Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese |
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What You'll Learn
Choosing the right oil
Popcorn is cooked at very high temperatures, so it's important to choose an oil with a high smoke point to prevent the kernels from burning. The smoke point of an oil is the temperature at which it begins to smoke and burn. When an oil is heated past its smoke point, the fat breaks down and releases a substance called acrolein, which is the chemical that gives food a burnt taste and smell.
Some oils with high smoke points that are suitable for popping corn include:
- Coconut oil: This oil has a smoke point of around 400°F (204°C). It is commonly used in movie theatres and can give your popcorn a sweet, coconutty taste. However, some people may find the smell and taste overpowering. Coconut oil is high in saturated fat, so it may not be the best choice if you're looking for a healthier option.
- Avocado oil: Avocado oil has an extremely high smoke point, sometimes reaching almost 500°F (260°C). It is considered a healthy fat, low in saturated fat and high in monounsaturated fatty acids, which can improve heart health. It is a good choice if you're looking for a neutral-tasting oil that won't impart any additional flavour to your popcorn.
- Peanut oil: With a smoke point of 450°F (232°C), peanut oil is a heart-healthy choice, high in vitamin E and mono and polyunsaturated fats, and low in saturated fat. It has a mild, neutral flavour, making it a good option if you don't want your oil to overpower the taste of your popcorn.
Some other oils that can be used for popping corn include olive oil, canola oil, vegetable oil, and grapeseed oil. However, these oils have lower smoke points and may not be suitable for the high temperatures required for popping corn. Olive oil, in particular, has a low smoke point and tends to break down at high temperatures, giving a burnt taste to the popcorn. Canola oil has a neutral, buttery flavour that some people enjoy, but others find unpleasant.
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Heating the oil
For the oil, you can use extra-virgin olive oil, coconut oil, canola oil, corn oil, avocado oil, grapeseed oil, vegetable oil, or any other oil with a high smoke point. You'll need enough oil to cover the bottom of the pan, plus a tiny bit more.
Turn the burner on high and heat the oil until it's rippling but not smoking. If you're 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, put 3 or 4 kernels into the oil and cover the pan. When these kernels pop, the oil is ready for the rest of the kernels.
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Adding the kernels
Once the kernels pop, turn off the burner and remove the pot from the heat. Now, add the rest of your kernels. Cover the pot and wait for 30 seconds. This pause allows the kernels to reach an even temperature, which will help them pop at the same time.
Return the pot to the heat and keep it at a medium to medium-high temperature. You should start to hear the kernels popping soon, and all at once. If you find that the kernels are popping slowly, one by one, and aren't picking up speed, check if they are burning. If they are, you may need to start again.
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Shaking the pot
First, select an appropriate pot for stovetop popcorn preparation. A sturdy, not-too-thick, deep stainless steel pot with a lid is ideal. It is important to choose a pot that can heat up quickly, so avoid using very heavy pots. A 3-quart thick-bottomed saucepan is a good option, but a larger 5-quart or 8-quart pot will provide more space for the popped corn to expand.
Next, add the oil and heat it over medium-high heat. Use an oil with a higher smoke point, such as vegetable oil, coconut oil, avocado oil, or grapeseed oil. The oil should just cover the bottom of the pan and be heated until it is rippling but not smoking.
Once the oil is hot, add the popcorn kernels. You can add a few kernels initially to test the heat, and then pour in the rest once they pop. Cover the pot and remove it from the heat for about 30 seconds. This allows the remaining kernels to reach a near-popping temperature, ensuring they will all pop at about the same time.
Now, it's time to shake things up! Return the pot to the burner and gently shake it back and forth over the heat source. This motion should be continuous but gentle, ensuring even distribution of the kernels and preventing them from burning. Keep the lid slightly ajar during this process to allow steam to escape, which will result in drier and crispier popcorn.
As you shake the pot, listen to the pace of the popping. The kernels should pop rapidly and continuously. As soon as the popping slows down to several seconds between pops, it's time to remove the pot from the heat.
Finally, pour the freshly popped popcorn into a serving bowl. You can season it with salt, pepper, butter, or any other desired toppings. Enjoy your delicious and perfectly cooked stovetop popcorn!
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Seasoning the popcorn
You can also add black pepper, olive oil, or any other toppings you like. Some fun topping ideas include Spanish smoked paprika, nutritional yeast, cayenne powder, chilli pepper, curry powder, cumin, grated Parmesan cheese, taco seasoning, cinnamon sugar, ground freeze-dried strawberries, or hot cocoa mix. You can also try making delicious clusters or caramel corn.
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Frequently asked questions
A sturdy, not-too-thick, deep stainless steel pot with a lid is best for stovetop popcorn. Avoid super heavy pots like a Dutch oven.
Most movie theatres use coconut oil or canola oil, but corn oil, avocado oil, grapeseed oil, vegetable oil, and olive oil are all good choices.
The kernels should pop rapid-fire and continue as one long continuous burst. As soon as the popping slows to a few kernels at a time, turn off the heat.
