SHEW! This week went by with a fury. After being out of town last weekend and working hard all week, I’m ready for a relaxing weekend. Christopher was away this week for work, so it’s definitely a movie and popcorn Friday night!
Now, I don’t mess around when it comes to popcorn — none of that microwave stuff! I know it’s easy and convenient to throw a bag into the microwave and let it do the work, but stove top popcorn tastes soooo much better. It’s also healthier than that salty fake butter they put on microwave popcorn. And, it’s WAY cheaper to buy a bag of popcorn kernels than a box of the microwave stuff. There’s also less waste with kernels (no cardboard box, plastic wrappings, paper bag). Anyway, I’m stepping off my soap box. Here’s how to make stove top popcorn:
What you Need:
- Popcorn kernels
- Vegetable oil
- A deep stove pot (the more popcorn you make, the deeper the pot needs to be)
- A large bowl
- Your topping of choice (butter, salt, etc.)
How to Make it:
Pour the the kernels in the bottom of the pan. I just eyeball the amount. In the photo above, I made enough popcorn for two. Add the vegetable oil. You just need enough to cover all the kernels. There’s no science to this. Turn the stove on medium-high heat, and put the pot’s lid on it slightly ajar. Now wait for it to start poppin’! (You could be melting your butter during this time.) Once the popcorn starts popping, give it a shake every once in a while — this will mix it up and keep the pieces on the bottom of the pan from burning. Once the popping starts to slow down, get ready to pour it in the bowl. You don’t want to have too many kernels left, but don’t wait so long that your popcorn burns! (Practice makes perfect with this!)
While the popcorn is hot, add your topping! Here are a few that I like:
- Butter and salt — classic!
- Just salt — If I’m being healthy (pshh)
- Butter and Parmesan cheese — YUM
- Cheese powder and Tony Chachere’s Creole Seasoning powder — unique and spicy!
What’s your favorite popcorn topping?! Happy weekend!