Warning: when making stove top popcorn following this recipe, the resulting bowl of popcorn will be full, fluffy, and even taste like popcorn. That’s right, this popcorn will have a natural popcorn taste, not the chemical fake butter taste that leaves a residue on the roof of your mouth.
Stove top popcorn should be made by adults, and by older teens who are comfortable and capable of cooking on the stove top.
Preparing to Make Stove Top Popcorn
First, purchase a bag or popcorn kernels the next time you are at the grocery store or at your favorite discount retailer. You can buy a fancier jar of popcorn, if you’d like. The bag or plastic jar of unpopped popcorn kernels should be stored in the refrigerator.
When it’s time to make the popcorn, first gather the supplies you will need. Find the biggest, baddest bowl in the house. Place it near the stove. If you want to flavor the stove top popcorn with real butter, take that out of the refrigerator as well.
Using any kind of margarine on stove top popcorn is not recommended. It does not coat evenly, and the popped popcorn sops up the yellow substance like a hungry sponge. The result? Un-buttered popcorn sitting next to soggy popcorn. That does not make a happy bowl of stove top popcorn.
Also keep the oven mitt nearby. Find a thick bottomed pot with a handle from the cabinet. Be sure the pot has its original cover, preferably one with a handle. Do not use glass pots like Pyrex.
Take the vegetable oil out of the cabinet as well. Use a light vegetable oil like canola. Also find pull out the 1/2 cup measuring cup.
How to Make Stove Top Popcorn
Turn on the burner that best fits the pot. Place the pan on the burner. Pour 1/4 to 1/3 of a cup of vegetable oil into the pan. The oil should completely cover the bottom of the pan. Use the handle and swirl the oil around to make sure the bottom is coated. Drop in five to 10 unpopped popcorn kernels. These will be the test kernels that let you know when the oil is heated enough to cook the popcorn. Place the cover on the pan.
It’s important to put the kernels in the pot when the oil is hot enough in order to get the fluffiest stove top popcorn. Popcorn that sits in the oil too long, before the oil is really cooking them will come out smaller and harder.
Once the oil and the test kernels are in the pan, turn the burner on high. It’s important to turn the burner on only after the oil and the test kernels are in the pot, and the cover is securely in place.
Measure out half a cup of unpopped popcorn kernels. It does not look like a lot, but it will be when you’re done. Also take this time to measure out any butter that you’d like to have on your popcorn.
Wait a few minutes. When you hear one or two pops, wait until you hear a couple more. Then lift the pan lid, lifting it so the lid is between you and pan. This will diminish any chance of beingsplashed with any spitting oil. With the other hand, pour the unpopped kernels into the pan. Close the lid.
The pan may sizzle a little bit, and in a few minutes the popcorn will start popping. Holding the handle of the pan with one hand, and keeping the cover securely in place with the other hand, shake the pan back and forth keeping the pan on the burner. The popcorn will continue to pop. As the popping slows, lift the pan off the burner. Hold the pan about half an inch from the burner, as the last kernels pop. Turn off the burner.
Remove the cover, being aware that a few pops may still occur. Pour the stove top popped popcorn into the large bowl. Use a spoon to scoop the measuredbutter (your choice) into the still hot pan. The pan will still be hot enough to melt the butter, without returning the pan to heat.
Pour half of the butter over the popcorn. Salt (optional) the buttered popcorn. Gently toss the bowl of popcorn, moving the kernels around. Pour the remaining melted butter and salt again (optional). Wash the pan.
Sit down and enjoy the hot buttered stove top popped popcorn with your favorite movie watching pals.
