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?
Amount Per Serving: Calories: 162 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 66mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 1g