Popcorn Perfection: Oil Pan Popping

Popping popcorn in a pan with oil 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 a pot, a little oil, and almost no effort, you can turn a scoop of kernels into a big batch of warm popcorn in less than 5 minutes. Here's a simple guide to help you get started.

Heat oil in a heavy-bottomed pan

To make stovetop popcorn, you'll need to heat oil in a heavy-bottomed pan. The oil should be heated until it is very hot but not smoking. Here are some detailed instructions to guide you through the process:

First, choose the right type of oil. High-heat oils with a higher smoke point are best for popping popcorn. Some good options include coconut oil, extra virgin olive oil, canola oil, corn oil, avocado oil, grapeseed oil, and vegetable oil.

Next, select an appropriate pan. A sturdy, not-too-thick, deep stainless steel pot with a lid is recommended. While some people suggest using a thick-bottomed pot or Dutch oven, others prefer a thinner pan that allows for more precise temperature control.

Now, it's time to heat the oil. Pour enough oil into your chosen pan to generously cover the bottom. Place the pan over medium-high heat. If using coconut oil, wait until all the solid oil has melted.

To ensure the oil is hot enough, add 2-3 test kernels to the pan and cover it with a lid. Wait for these kernels to pop. This will take a few minutes.

Once the test kernels have popped, your oil is ready. Remove the lid and add the remaining kernels to the pan. Cover the pan again and shake it gently to distribute the kernels evenly.

At this point, you can remove the pan from the heat for about 60 seconds to prevent the oil from getting too hot before the kernels are ready to pop. This step is optional but can help reduce the chance of burning.

Now, return the pan to medium heat and continue cooking the popcorn. Keep the lid slightly ajar to allow steam to escape, which will help keep the popcorn dry and crispy.

Gently shake the pan every so often to prevent the kernels from burning. Continue cooking until the popping slows to about one pop every few seconds.

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

Add test kernels

To make stovetop popcorn, you'll need a good, heavy-bottomed pot with a lid, oil, and popcorn kernels. Start by heating the oil in the pan on medium-high heat. Once the oil is hot, add 2-4 popcorn kernels to the pot and cover with the lid. When you hear these kernels pop, the oil is hot enough, and you can add the rest of your kernels. Cover the pot again and remove it from the heat for about a minute. This step ensures that the kernels are heated to a near-popping temperature so that they pop at the same time and don't burn.

After a minute, return the pot to medium heat and keep the lid slightly ajar so that steam can escape. Once the kernels start popping, gently shake the pan back and forth over the burner to prevent the popcorn from burning. Continue cooking until the popping slows to several seconds between pops. Then, remove the pan from the heat, take off the lid, and dump the popcorn into a wide bowl.

Add remaining kernels

Once the test kernels have popped, it's time to add the rest of the kernels to the pan. The number of kernels you add will depend on the size of your pan and how much popcorn you want to make. For example, 1/4 cup of kernels will yield around 7 cups of popped corn, 1/3 cup will give you 10 cups, and 1/2 cup will result in approximately 15 cups. Adjust the amount accordingly if you're making a larger or smaller batch.

When adding the remaining kernels, make sure they form a single layer on the bottom of the pan. Give the pan a gentle shake or shimmy to distribute the kernels evenly. This will help ensure that they all pop properly.

At this point, you'll also want to remove the pan from the heat temporarily. Keeping the lid on, take the pan off the burner and let it sit for about 30 seconds to 1 minute. This step is crucial because it allows the kernels to reach a near-popping temperature, so when they're returned to the heat, they'll all pop at about the same time.

After the short break, it's time to put the pan back on the stove. Return the pan to medium heat, and you'll soon hear the satisfying sound of popping corn.

Shake the pan

Shaking the pan is an important step in the process of making stovetop popcorn. It ensures even cooking and helps to prevent burning. Here is a detailed guide to shaking the pan:

Once you have added the kernels to the hot oil and covered the pan, it's time to start shaking. The first shake should be done immediately after placing the pan back on the heat. Gently grasp the sides of the pan with potholders or oven mitts and give the pan a gentle shake. This initial shake distributes the kernels evenly in the pan and prevents them from burning.

After the first shake, you will need to continue shaking the pan at regular intervals throughout the popping process. It is recommended to shake the pan about every minute or so. Each time you shake the pan, be careful not to spill any kernels outside the pan. You can also slide the pan gently on the burner during the first few minutes of cooking to avoid burning.

As you shake the pan, listen closely to the pace of the popping. The kernels should pop rapidly and continuously. As soon as the popping slows down to a few kernels at a time, it's time to turn off the heat. This is a crucial step to ensure that the popcorn doesn't burn.

In summary, shaking the pan while making stovetop popcorn is essential for even cooking and preventing burning. By shaking the pan at regular intervals and listening to the popping pace, you can ensure that your popcorn turns out perfectly.

Season to taste

Seasoning your popcorn is a great way to elevate your snacking experience. You can use a variety of spices, herbs, and other ingredients to create different flavours. Here are some ideas to get you started:

Savoury Seasonings

• Salt
• Black pepper
• Cayenne pepper
• Red pepper flakes
• White pepper
• Smoked paprika
• Nutritional yeast
• Chili powder
• Cumin
• Garlic powder
• Onion powder
• Oregano
• Basil
• Italian seasoning
• Parmesan cheese
• Cheddar cheese
• Lemon zest
• Ranch seasoning
• Taco seasoning
• Everything bagel spice
• Chili-lime seasoning
• Cheddar cheese powder
• Coconut flakes
• Avocado oil
• Olive oil
• Coconut oil
• Canola oil
• Safflower oil
• Vegetable oil
• Refined coconut oil
• Lemon pepper

Sweet Seasonings

• Cinnamon
• Sugar
• Honey
• Maple syrup
• Powdered sugar
• Coconut sugar
• Brown sugar
• Monk fruit sweetener
• Cocoa powder
• Chocolate

Methods for Seasoning Popcorn

• Sprinkle your chosen seasonings over the freshly popped corn, taste, and add more salt or other seasonings if needed.
• Toss the popcorn with a small amount of melted butter or cooking oil to help the seasonings stick.
• For sweet recipes, use powdered sugar instead of regular sugar to ensure even coating.
• For a sweet and salty combination, try drizzling caramel over your popcorn.

Frequently asked questions