Am I the only one who likes to eat popcorn for dinner? It’s one of my favorite “meals.” (Recipe for stovetop popcorn in the comments)
Am I the only one who likes to eat popcorn for dinner? It’s one of my favorite “meals.” (Recipe for stovetop popcorn in the comments)
by ButternutOkra
1 Comment
ButternutOkra
***Stovetop Popcorn!***
**Ingredients**
½ cup unpopped popcorn kernels (white kernels are the best!)
3 tablespoons oil (use low-smoking point oils; I use 1 tbs coconut oil and 2 tbs light olive oil…3 tbs of coconut oil is fine if it is refined) *the coconut oil is what gives it that “movie-theater taste!”
**Method**
1. In a large stainless steel saucepan over medium heat, combine the oil and 3 popcorn kernels. 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.
2. Once the kernels pop, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 30 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.
3. Put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Tip the lid just a touch to allow steam to escape.
4. Continue cooking until the popping sound slows to about one pop every two seconds or so.
Remove the lid and dump the popcorn into your serving bowl. Add butter to the pot to melt, then pour over the popcorn. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for the best flavor and texture. The popcorn will taste good for several hours, though.
1 Comment
***Stovetop Popcorn!***
**Ingredients**
½ cup unpopped popcorn kernels (white kernels are the best!)
3 tablespoons oil (use low-smoking point oils; I use 1 tbs coconut oil and 2 tbs light olive oil…3 tbs of coconut oil is fine if it is refined) *the coconut oil is what gives it that “movie-theater taste!”
**Method**
1. In a large stainless steel saucepan over medium heat, combine the oil and 3 popcorn kernels. 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.
2. Once the kernels pop, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 30 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.
3. Put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Tip the lid just a touch to allow steam to escape.
4. Continue cooking until the popping sound slows to about one pop every two seconds or so.
Remove the lid and dump the popcorn into your serving bowl. Add butter to the pot to melt, then pour over the popcorn. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for the best flavor and texture. The popcorn will taste good for several hours, though.