Marianne Martinez
Making popcorn on the stove is a rewarding and simple process. It requires minimal equipment and ingredients, and the results are a tasty, healthy snack. To make stovetop popcorn, you'll need a pot with a lid, oil, and popcorn kernels. You can also add flavourings such as salt, pepper, butter, or cheese. The process involves heating oil in the pot, adding the kernels, and shaking the pot until the kernels pop. With attention and care, you can make a perfect batch of stovetop popcorn with no burnt kernels.
| Characteristics | Values |
|---|---|
| Type of pot | A sturdy, not-too-thick, deep stainless steel pot with a lid |
| Type of oil | Olive oil, coconut oil, canola oil, corn oil, avocado oil, grapeseed oil, vegetable oil, safflower oil |
| Amount of oil | Enough to cover the bottom of the pan, plus a tiny bit more |
| Amount of kernels | 1/4 cup of kernels to cover the bottom of an 8-quart pot |
| Heating the oil | Heat the oil until it's rippling but not smoking |
| Heating the kernels | Heat kernels on medium heat |
| Preventing burning | Constant agitation, tapping the pot, and allowing steam to escape |
| Seasoning | Salt, black pepper, smoked paprika, nutritional yeast, cayenne powder, taco seasoning, curry powder, grated Parmesan cheese |
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What You'll Learn
Choose the right pot and oil
To cook popcorn in a pot, you'll need a pot or pan with a lid. It should be sturdy, not too thick, and made of stainless steel. Avoid using heavy pots like a Dutch oven, as these take longer to heat up. An 8-quart pot is a good size, but a 3-quart saucepan will also work.
You'll also need oil with a high smoke point, which means it can be heated to a high temperature before it starts smoking. Popular choices include canola oil, corn oil, safflower oil, avocado oil, vegetable (soybean) oil, olive oil, coconut oil, and grapeseed oil. You'll need enough oil to cover the bottom of the pan, plus a little extra. This usually amounts to about 1-3 tablespoons of oil.
If you're using coconut oil, make sure all the solid oil has melted before adding the popcorn kernels.
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Heat oil and add kernels
To cook popcorn in a pot, you'll need to heat oil and add kernels. Here's a step-by-step guide:
Heating the Oil:
- Choose a sturdy, stainless steel pot with a lid. Avoid very heavy pots.
- Pour oil into the pot. You want enough oil to cover the bottom of the pan, and maybe a little extra.
- Place the pot on the stove and turn the heat to medium-high. You can use various types of oil, such as coconut oil, olive oil, avocado oil, vegetable oil, or canola oil. Just make sure it's an oil with a high smoke point.
- Heat the oil until it's hot but not smoking. You'll know it's ready when it starts to shimmer or ripple.
Adding the Kernels:
- Once the oil is hot, add 3 to 4 kernels to the pot and cover it with a lid.
- Listen for these kernels to pop. This will let you know that the oil is hot enough.
- When the test kernels pop, add the rest of your popcorn kernels. Pour them into the pot in an even layer.
- Cover the pot again and remove it from the heat for about 30 seconds. This allows all the kernels to reach a near-popping temperature so that they'll pop at about the same time.
Now, you're ready to return the pot to the heat and listen for the satisfying sound of popping corn! Remember to keep an eye on your popcorn and give the pot a gentle shake now and then to prevent burning.
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Shake the pot
Shaking the pot is an important step in cooking popcorn in a pot. It ensures that the kernels are heated evenly, preventing them from burning and resulting in a higher yield of popped kernels. Here is a detailed guide to this step:
First, select a sturdy, not-too-thick, deep stainless steel pot with a lid. Avoid using heavy pots like a Dutch oven, as they take longer to heat up. Ensure you have enough oil—you want enough to coat the bottom of the pan, with a tiny bit more. Oils with a higher smoke point, such as coconut oil, avocado oil, or grapeseed oil, are ideal.
Once you've heated the oil to the right temperature (it should be rippling but not smoking), add the popcorn kernels and cover the pot. The exact amount of kernels will depend on the size of your pot, but a standard ratio is 1/3 cup of oil to 1 cup of kernels in a 6- to 8-quart pot.
After adding the kernels, cover the pot and remove it from the heat for about 30 seconds. This step is crucial, as it allows the kernels to come to an even temperature, resulting in fewer unpopped or burnt kernels.
Now, return the pot to medium heat and place the lid slightly ajar to let the steam escape. This will ensure your popcorn is dry and crispy. Once the kernels start popping, carefully grasp the sides of the pot with potholders and gently shake the pot back and forth over the burner. Do this every minute or so to prevent the kernels from burning and to ensure even cooking.
Continue shaking and cooking the popcorn until the popping slows to about one pop every few seconds. Then, turn off the heat and remove the lid. Your popcorn is now ready to be seasoned and served!
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Season the popcorn
Once you've cooked your popcorn, it's time to season it. You can use a variety of spices, herbs, and other ingredients to add flavour to your popcorn. Here are some ideas for seasoning your popcorn:
Salt and Butter
A classic choice for seasoning popcorn is salt and butter. You can melt butter in the hot pan after cooking the popcorn, allowing it to brown slightly for a more intense flavour. Then, drizzle the melted butter over the popcorn and toss to coat. Sprinkle salt over the popcorn to taste, being careful as you can always add more, but you can't take it away.
Spicy
For a spicy kick, try adding smoked paprika, nutritional yeast, cayenne powder, chilli pepper, cumin, or curry powder. You can also add some grated Parmesan cheese to this combination. Simply sprinkle these spices over the popcorn and toss to coat.
Sweet
If you're craving something sweet, try cinnamon sugar popcorn. Mix powdered sugar, cinnamon, and a pinch of salt, and sprinkle over the popcorn. You can also try a gingerbread seasoning by mixing powdered sugar, cinnamon, ground ginger, and ground cloves. For a really indulgent treat, drizzle some melted butter over the popcorn before adding the sweet seasoning.
Savoury
For a savoury twist, try adding some Italian seasoning, garlic powder, and grated Parmesan cheese to your popcorn. You could also add some shredded cheddar cheese and melt it in the microwave for a few seconds. Alternatively, try a ranch seasoning by mixing dried dill, dried chives, garlic powder, onion powder, salt, and pepper. Or, for a more exotic flavour, try a taco or Dorito seasoning by mixing nutritional yeast, garlic powder, onion powder, cumin, paprika, chilli powder, and salt.
Mediterranean
For a Mediterranean-style seasoning, try a combination of dried oregano, dried basil, garlic powder, and salt. You can also experiment with other Mediterranean herbs and spices, such as rosemary, thyme, or red pepper flakes.
When seasoning your popcorn, it's a good idea to drizzle a small amount of oil over the popcorn first, as this will help the seasonings stick. You can use flavourless oil or a flavoured oil like olive oil. If you're making sweet popcorn, you can use powdered sugar instead of regular sugar, as it will coat the kernels more evenly. Finally, remember that it's best to season only the portion of popcorn you plan to eat right away. Unseasoned popcorn can be stored in an airtight container at room temperature for up to 4 days or frozen for longer.
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Avoid common mistakes
- Burnt kernels are a common issue when cooking popcorn in a pot. To avoid this, keep the heat at a medium level and be patient for the popcorn to begin popping. Attention to the pot and constant agitation will prevent burning.
- If you are using coconut oil, make sure all of the solid oil has melted before adding the kernels.
- If smoke starts billowing out of the pot, do not remove the lid or add water. Turn off the stove, do not touch or move the pot, and let the small amount of oil burn out on its own.
- If the popcorn starts overflowing the pot, simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until the popping slows.
- If you are adding butter, do not let it get too brown, as it will add an intense, buttery flavor to the popcorn.
- When seasoning with salt, remember that you can always add more, but you can't take it away.
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Frequently asked questions
You can use any oil with a high smoke point, such as coconut oil, canola oil, corn oil, avocado oil, grapeseed oil, or vegetable oil.
First, heat oil in a 3-quart thick-bottomed saucepan on medium-high heat. Put 3 or 4 popcorn kernels into the oil and cover the pan. When the kernels pop, add the rest of the kernels in an even layer. Cover, remove from heat and count 30 seconds. Return the pan to the heat and shake the pan gently back and forth over the burner. Once the popping starts, keep the lid slightly ajar to let the steam escape. Continue cooking until the popping sound slows to about one pop every few seconds.
Attention to the pot and constant agitation will prevent burning. You should also listen closely to the popping. As soon as the popping slows to a few kernels at a time, turn off the heat.
You can season the popcorn with salt and pepper, or other seasonings like smoked paprika, nutritional yeast, cayenne powder, taco seasoning, or curry powder.
