Stove top popcorn is easy and tastes so good. It’s especially fun if you have a sauce pan with a glass lid, so you can watch the popping.
- 3 Tbs olive oil or coconut oil
- 1/3 cup popcorn kernels
Heat the oil in a 3-quart saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt. Put 3 or 4 popcorn kernels into the oil and cover the pan. When those kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Keep shaking the pan so as not to burn kernels on the bottom of the pan. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
Dress it up with melted butter, salt, garlic powder, chile powder, nutritional yeast, eat it naked, or what have you. Bon Appétit has this smart recipe for spicy caramel popcorn you might consider.