Last night, for the first time since I was a kid, I made popcorn on the stove top from scratch.
It wasn’t my first choice to make popcorn on the stove, but when I looked in the pantry for a bag of microwave popcorn, we were all out. While digging and hoping to find a stray bag in there, I did come across a container of kernels that I do remember buying before the summer started, thinking I would experiment with different oils and seasonings one day, but never did.
Either way, the idea of having popcorn last night was not lost just because of my need for convenience in the microwave.
To be honest though, I didn’t even know where to start because as I said, I haven’t seen popcorn popped on the stove top since my mother used to do it for our family when we were kids. I did my best to gather all of the things I needed to make to so I could be sure I didn’t burn the finished result and I just followed the instructions exactly as on the bottle. I was actually nervous (but a little giddy too because I felt like a kid waiting for the corn to start exploding).
Supplies / Ingredients
- 2 liter pot with lid
- 1/3 cup popcorn
- 2 tablespoons vegetable oil
- Pinch of salt
Pour the oil into the pot and turn burner on medium heat. Allow oil to heat up for about a minute. Pour in the popcorn with a pinch of salt (or more if you prefer) and place the lid on top and gently shake the pot just to keep the kernels moving and prevent them from burning. Once the kernels start popping, Shake the pot as if your life depends on it until the popping slows to one to 2 pops every few seconds. Remove from heat and serve. Add additional seasoning or butter if you wish.
I prefer to not have butter on my popcorn but now and again I will add it, but last night was not one of those times.
The next time I make it, I plan to use some olive oil with black truffle sea salt.
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