Popcorn in our house is like a food group. We have been on the Olivia Pope diet (huge bowl of popcorn and huge glass of red wine) since before Olivia Pope was Olivia Pope. Growing up my mama would have popcorn for dinner some nights. I would ask why I had to have a traditional dinner when she got to have popcorn for dinner. She would reply, “because I am an adult and when you become an adult you can have whatever you want for dinner.” I have to say that my mama and I both have popcorn for at least one meal per week. While microwave popcorn was all the rage she always popped it on the stove in a pot. Growing up we didn’t realize the dangers that microwave popcorn would eventually present, it was just the way she did it. So it was just the way I did it. A few years back my mama was gifted with a personalized popcorn maker that is a miniature version of the movie theater style but she still mainly uses a pot on the stove. Many people are afraid of burning the popcorn by cooking it this way so I have created a fool proof recipe for creating the perfect old fashioned stovetop popcorn. Give it a try and let me know what you think. Also this popcorn recipe will serve as the base for two other popcorn related recipes.
Serving size: Varies (yield is approximately 18 C)
Active time: 2 minutes
Inactive time: 10 minutes
1 1/4 C. popcorn kernels/seeds
3 T. oil
1 T. salt
1. Add the popcorn kernels to a large pot. Add the oil to the popcorn kernels. Tilt the pot to ensure all of the kernels are coated in the oil.
2. Heat a large pot to medium heated cover with the lid.
3. The popcorn with take about 9 minutes to fully pop. When you hear the popcorn hitting the lid at a rapid pace lift the pot by the handles about 1″ above the eye. This will allow the kernels that haven’t popped yet to pop without burning the already popped corn. When the sound stops the popcorn is done.
4. Open the lid away from your face and body to avoid burns. Add the 1 T. of salt to the hot popcorn.
5. Popcorn can be eaten warm or eaten at room temperature. Enjoy!
Notes and Variations:
- Any oil can be used
- Most of the salt will fall to the bottom of the pot.
- Use can use a slotted spoon to separate the un-popped kernels from the popped corn.
- I used Quinn pop at home popcorn kernels which are Non-GMO.
- Leftover popcorn can be stored in tubberware or ziplock bags at room temperature.