How to Make Popcorn on the Stove Like a Boss

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on digg
Share on stumbleupon
Popcorn is a great snack and generally pretty healthy, but up until 2015, the microwave version was anything but.  Today’s microwave popcorn does not have the diacetyl and other chemicals it used to, but there are still harmful chemicals in the packaging.
 
Why not make popcorn on the stove and control what goes into it?  You can use some good yellow corn, top-quality oil, as well as, make it any flavor you want.  It is very straightforward and will only take a couple more minutes than using the microwave.
 
So let’s get into it, and start snacking better.
What you will need
  • Popcorn
  • Extra Virgin Olive Oil
  • Large Pot
  • Seasoning – We will use salt and garlic powder but the sky is the limit here
  • Butter/spray olive oil
  • Large Bowl
How to cook it
  • In the large pot, coat the bottom with olive oil, and add the popcorn.  Use enough kernels to coat the bottom about 1 and a half times.  We say it this way because pot size will vary.
popcorn stove
  • Cover the pot and start cooking on medium heat.  Shaking the pan to move the kernels around about every 30 to 60 seconds until it starts popping, then every 5 seconds – Be aware, hot steam will eventually come out so best to use potholders or oven mitts for this.
Popcorn Shake
  • The corn will eventually start popping, keep cooking till the popping slows to one pop every couple of seconds (same as what they say on the microwave popcorn, but probably no one ever reads that part.  Seen my fair share of close popcorn calls.)
finished popcorn
  • Dump the popcorn into that big bowl you have standing by.  There will be steam, so be careful!
popcorn in bowls
  • Lastly, add the seasoning you want, toss, and enjoy (hopefully)
popcorn and spice
Finishing up
To finish, you can do almost anything.  Here are a couple of variations you could try.
 
  • Salt and Garlic
  • Cinnamon and sugar – like Cinnabon popcorn (who remembers Cinnabon?)
  • Butter, salt, and pepper
  • Parmesan cheese and black pepper
  • Za’atar seasoning
A word on salt
Salt is pretty critical to this process.  You can use any type, we suggest Himalayan or some kind of natural sea salt (great for grilling as well).  However, more important than type is granular size, it should be the smallest you can get.  This makes it possible for the salt to get in every little crevice (like going to the beach, don’t ask) and evenly coat the popped corn.  So grind it up if you have to, you will thank us later.
 
 
Now you know how it works, don’t make the mistake of eating microwave popcorn again, I mean why would you when you can just as easily make popcorn on the stove!
What do you put on your popcorn?  Do you use a special method for popping corn?

Articles You Might Find Interesting

suffering bastard

The Suffering Bastard

On an average evening at the bar where Joe Scialom was bartending, you would see politicians, corporate executives, military brass, a couple of socialites, several

Read & Shop
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Please Join the Conversationx
()
x

Want 10% Off?

Get 10% off your next order, just type your name and email below.

Join the Insiders Club

* We will never sell your info EVER… because that sux!

Want 10% Off?

Get 10% off your next order, just type your name and email below.

Join the Insiders Club

* We will never sell your info EVER… because that sux!