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I finally figured something out this week: stovetop popcorn is flipping amazing.
I have long wanted to learn how to make popcorn on the stove, but was intimidated by the process and assumed it would lead to burnt popcorn (one of my least favorite smells). I took the plunge for the first time last night. The result?
A great success! I made some of the best popcorn I’ve tasted. Instead of the overly processed flavor you sometimes get from microwave popcorn, this batch was light but flavorful.
The process from start to finish takes about five minutes. Drizzle about three tablespoons of oil (any kind, really) in a 3-quart pan. Let the oil heat up and put 4-5 kernels in the oil. The oil will heat up and might pop a little bit, but that just means that the oil is almost to the right temperature.
Once the 4-5 kernels in the pan pop, you’re ready to go! Add 1/3 cup of kernels to the pan and remove from the heat for 30 seconds. After 30 seconds, return the pan to the heat. The remaining kernels will begin to pop. Shake the pan every few seconds to reduce sticking.
Once the popping slows, remove the pan from the heat and pour popcorn into a bowl. Salt as desired.
And that’s it!!!
I highly recommend you try this version of popcorn. It’s healthy, easy and even better than the regular microwave kind.