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Popping Popcorn on The Stovetop



Popping popcorn on the stove is quite a different experience from making popcorn in the microwave. The interaction between the heat, metal, oil and corn work to produce tastes and aromas that the microwave cannot rival.

If you’re making popcorn on the stovetop for the first time, don’t worry. This is really easy. Here we’ll describe two ways, with a popper and without.

Do I Use Oil or Butter?

You would think that butter would be the perfect thing for making popcorn, but it’s not! There are proteins and sugars in butter that will burn in the popper, stink up the house and ruin a batch of popcorn. Oil is the answer!

You have many choices when it comes to cooking oil. Most likely, you’ll use vegetable, canola, or corn oil. These are fine choices and can take the heat that butter just can’t. Later, explore the flavors of peanut or coconut oil.

If you can't get butter off your brain, why not use our hot butter popcorn recipe to make the perfect batch? You won't be disappointed.

Using a Popcorn Maker

Add 1 Tablespoon oil and 1/3 to 1/2 cup of your favorite popcorn kernels. Heat on medium high and turn agitator to ensure even heating. When popping slows to one or two pops per second, remove from the heat and pour into a large bowl. Salt with popcorn salt or season to taste.

Using a Covered Kettle or Stockpot

In a 4-6 quart covered saucepan, add 1 Tablespoon oil and ¼ Cup of your favorite popcorn kernels. Cover with lid.

Heat on medium high, shaking covered pan every 30 seconds or so to heat the kernels evenly.

Once popping begins, shake more frequently, but make sure the pan stays on the fire/burner as much as possible. Popping should begin within two or three minutes.

When this slows to one or two pops per second, remove from the heat and pour into a large bowl. Salt using popcorn salt or season to taste.

Once you get a feel for how much ¼ Cup of kernels produces you can increase the amount used to max out your saucepan or stockpot.



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