Nothing beats stovetop popcorn! Here’s an easy, foolproof method for making popcorn on the stove for a healthy snack in minutes.
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 he was a pro at winging it with the ratio of oil to kernels, I have to measure to get it just right.
Is Popcorn Good For You?
Yes, popcorn is a healthy snack! Popcorn is a whole grain food, and it’s rich in fiber. In one study, kids and grown-ups who regularly ate popcorn consumed 250 percent more whole grains and about a quarter more fiber than those who didn’t snack on it.
What oil should you use to make popcorn on the stove?
I use canola or vegetable oil. You can also use coconut oil, for classic movie-theater-style popcorn. Though it’s a heart-healthy oil, I would avoid using olive oil, since it has a lower smoke point–and making popcorn on the stove calls for pretty high heat.
What can I put on top of popcorn?
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?
Foolproof Popcorn on the Stove
Nothing beats popcorn popped on the stove! This easy methods makes it easy to pop up a healthy snack.
Ingredients
- 2 tablespoons oil, such as coconut or canola
- 1/3 cup popcorn kernels
- Your favorite toppings
Instructions
- Place oil and 3 kernels in a large, heavy pot. Cover tightly and place over high heat.
- When you hear one of the kernels pop, carefully lift lid and pour in the rest of the kernels. Cover.
- Shake pot occasionally while it pops (holding the lid closed). 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!)
- Top with whatever you'd like such as salt, nutritional yeast, butter, grated Parmesan, or a pinch eat of sugar and salt (for kettle-corn-style!)
Nutrition Information:
Yield: 4 Servings Serving Size: 1 ServingAmount Per Serving: Calories: 162Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 66mgCarbohydrates: 11gFiber: 2gSugar: 8gProtein: 1g
