I grew up on popcorn. My dad made it for us on the stove in the pot of an old pressure cooker that belonged to my grandma. He’d pour in oil and kernels and line up bowls on the counter for all of us. I’d sit with him on the kitchen floor in front of the stove, waiting for the telltale pops and pings.
Over the years I’ve experimented with an air popper and do-it-yourself microwave popcorn in brown paper bags. But I’ve always preferred the taste of stovetop, made in the pot of my grandma’s pressure cooker, which my dad passed down to me a few years ago.
Though my dad was a pro at winging it with the ratio of oil to kernels, I have to measure to get it just right. For toppings, we like salt and lots of nutritional yeast or as an occasional treat, a mix of salt and sugar to make kettle corn. My husband grew up sprinkling Parmesan cheese on his popcorn. What do you like on yours?
- 2 tablespoons oil (such as coconut or peanut)
- ⅓ cup popcorn kernels
- Your favorite toppings
- Place oil and 3 kernels in a large, heavy pot. Cover tightly and place over medium heat.
- When you hear one of the kernels pop, pour in the rest of the kernels and cover.
- When popping slows way down, remove from heat and carefully pour into bowl. (I use the lid as a shield when pouring in case more kernels pop on their way out!)
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