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 If you thought I was kidding when I said that one of my favorite things is popcorn...I wasn't. I make myself a big bowl of popcorn just about every day. My hubby will confirm this. 


Of course, I add butter (I use a butter spray) and salt (I use a salt alternative). And before you ask if I have made my popcorn on the stove before...the answer is YES. 

For those who are not old-school like I am, I found a recipe that might be useful.

How to Make Stovetop Popcorn


  1. Use a good, heavy-bottomed pot. Cheap pots don’t distribute heat evenly, and you can end up with hot spots that burn the popcorn.
  2. Don’t crank the heat up too high. It’s too easy to burn oil at temperature higher than medium heat, and if you catch even a whiff of smoke coming from the pot, your popcorn is going to taste burnt.
  3. Start with two popcorn kernels to gauge the temperature. Once those pop, your oil is hot enough. Add the remaining kernels and remove the pot from the heat for 1 minute. This primes the popcorn to pop without burning the oil.
  4. Tip the lid ever-so-slightly while the popcorn is popping. That way, the popcorn doesn’t steam itself in the pot and lose crispness. (See photo above.)
  5. 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 popping slows.
  6. Season with salt carefully. You can always add more, but you can’t take away too much.
Find this recipe here. The author offers excellent oil and seasoning alternatives. 

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  If you thought I was kidding when I said that one of my favorite things is popcorn...I wasn't. I make myself a big bowl of popcorn jus...

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