And by basics, we mean use a good ol’ pot.
Try it one time and you won’t go back. Of course, microwave popcorn is super convenient and quick…but…as fresh as it is, there’s still something stale about it. Know what I mean? No? That’s probably because you need to try it our way and taste the difference. Grab a pot.
Speaking of pots, you want to use one that is a nice size (think your pasta pot or your soup pot).
Next thing you need to do is make sure you have popcorn kernels. You will find those near the beans and lentils in the dry goods aisle of your supermarket. And yes, they are super cheap. Another reason to opt for stovetop popcorn.
So, here goes.
You will need:
2 tablespoons oil (olive oil works fine)
½ cup popcorn kernels
Salt, to taste (we used this popcorn salt, it’s amazing! More on that below)
In a large, heavy-bottomed pot over medium heat, combine the oil and 3 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.
Once the kernels pop, turn off the burner, remove the pot from the heat, remove the 3 popped popcorns carefully (use a spoon) and pour in the remaining popcorn kernels.
Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly.
Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)
Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will still taste good for several hours.
If you want to try something incredibly good use your popcorn and elevate it to this winning chocolate popcorn treat that we love.
This was so fun to read! I make popcorn like this all the time. I wanted to add a few points that can be helpful – firstly, I never bother with removing the three pieces of popped popcorn and just leave them there. No issues. Also, popcorn freezes really well! I make a double batch in my soup pot and I divide it into a bunch of snack sized ziplock bags and stick them all into the freezer. Take out in the morning or the night before and stick it into briefcases! They love it!
Thanks for the tip of not having to remove the three popcorn kernels
i make it in a pyrex bowl covered in a shopping bag in the microwave (usually five minutes before shabbos) and toss with oil and salt and whatever afterwards. it works fine and stores in the bowl.
I finally got this working! It turns out I had to use a slightly higher temperature, a little bit past medium.
I do this but add salt into the oil. Saves you from having to mix the popcorn after