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
No-Fail Stovetop Popcorn
Ingredients
- 2 tablespoons oil such as coconut or peanut
- 1/3 cup popcorn kernels
- Your favorite toppings
Instructions
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Place oil and 3 kernels in a large, heavy pot. Cover tightly and place over medium heat.
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When you hear one of the kernels pop, pour in the rest of the kernels and cover.
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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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I love stovetop popcorn too! But have an issue with burning it….it starts out fine, the heat seems low enough, and then burns suddenly, ruining the pot in the process…. so I’ve been hesitant to do it lately but am re-inspired by your post :-).
For toppings, my absolute fav is nutritional yeast mixed with melted butter and salt.
Yes, shaking a little bit definitely helps. Be sure your heat is on medium (not high) and when the popping really slows down, take it off–don’t wait for it to completely stop or it will burn.
what I do is put over medium heat and heat oil with four kernels covered until all four kernels pop. Once they do, I pour the rest of the kernels in and take off heat and count to 30. When I am done counting, I add back to burner and shake the pan a few times. Perfect popcorn every time!
My dad always put enough oil in to just coat the bottom of the pot, and then enough kernels that they formed a single layer only.
Then, shake the pot back and forth the entire time the kernels are popping. As soon as it starts to slow down, remove from heat.
He would pair this with hot cocoa made with cocoa powder, sugar, hot milk and rub through the blender to make a beautiful froth.
Esther–that’s how my dad made it too. Sounds like you have some pretty great memories of popcorn and cocoa with your dad. I love that. 🙂
Yum! I use this method often, and it works really well! I love a little bit of salt and garlic powder.
Hanna, I’ve found that shaking the pot back and forth periodically helps prevent burning.
I always shake the pot gently when it starts popping (until it stops)
– this should help with the burning issue.
Thanks for the tips everyone! I think my problem is that I was waiting for it to completely stop. Look forward to trying again!
Also a nonstick pot helps with clean up
I do the bag microwave popcorn all the time (actually eating it as I read your post) and I have never tried this – but I am going to now!
I love popcorn with coconut oil and salt!
Do you like the taste of nutritional yeast? I think it smells bad. I add it in my son’s homemade porridge every morning but have been nervous to taste it!
Hi Collette–I do like nutritional yeast, I think it has a sort of nutty-cheesey taste that works well on popcorn. Let me know if you try it!
Hi Sally – thanks for the recipe. Sounds fun! How long will these last before going stale? Is there any way to keep the fresh? Thanks, Kate 🙂
Hi Kate–we’ve never had any leftovers! 🙂 I’m guessing your best bet would be to put it in something airtight, like a container with a lid, if you want to make it last longer. The batch makes about a medium mixing bowl’s worth of popcorn.