Tuesday, September 1, 2015

Perfecto Popcorn

*this post lived on the savory section of the blog (the section I have abandoned and neglected for years). You need this recipe/method in your life, but you'll really need it later this week for a cookie recipe. :) *

I grew up in a house with a popcorn aficionado.  My dad popped popcorn on the stove after dinner more nights than not.  There was no Jiffy Pop, no air poppers, no *gasp* microwave popcorn...just plain ol' popcorn popped with a little oil on the stove.

how to make PERFECT popcorn on the stove!

Dad held the BIG bowl and we got little bowls to dip in to get our share.  We could go back as many times as we wanted, but dad always held onto that big bowl. ;)

Popcorn on the stove is still my favorite way to make popcorn.  Here's what you'll need:

ditch the bag ... make perfect popcorn on the stove!

1. Popcorn. You'll need 1/2 cup popcorn (I like yellow popcorn; I think  it pops up fluffier and bigger than white.  My grocery store carries an organic version in bulk.  Otherwise, look for it tucked away near the microwave popcorn.)

2. Oil.  You can use any vegetable or canola oil.  Lately, I've been using grapeseed. 

3. The cooking vessel.  I use my 4 qt. pot with a lid.  It's a perfect fit for 1/2 cup popcorn.

4. Butter, kosher and table salt for seasoning. (I like to use a mix of salt...I love the crunch of kosher salt, while table salt seems to get distributed more evenly throughout the popcorn.  My dad only uses table salt.)  Add salt only after the popcorn has popped...adding to the oil can make the popcorn tough. For the butter, I use salted...usually 2 tablespoons. Melt it in the microwave and have it ready.

Let's get started....

Pour oil into the pot to cover the bottom.  I never measure this.  It doesn't have to be a deep layer, just enough to cover.  Pour some in, swirl it around.  If it covers the bottom, you're set.

Toss in 2, yes TWO, kernels only.  (This will allow the oil to heat much faster and tell you when the oil is at the perfect temperature.)

Turn the heat to about 5-6 on the stove.
{psst...I *see* you. Can you see me? ;)}

Heat, uncovered, until one of the kernels pops.  (Do NOT stand with your face over the pot.)  Stay in the kitchen, but you can do other things while you're waiting, like melt 2 TBSP salted butter and set aside.

Once the kernel has popped, pour in the rest of the popcorn and cover with the lid.  Place the lid on the pot a little crooked so it is vented, and hold the handles using potholders.

Shake the pan frequently as the popcorn pops.  Once the popping has slowed to a couple seconds between pops, remove from heat and let stand a minute.  (You might hear a few more pops.)

Pour half of the popcorn into a large bowl.  Pour over half the butter, along with a pinch each of kosher and table salt.  Toss.  Add the remaining popcorn, butter, and salts.  Toss again.  Taste.  Add more salt if needed, but remember that the further into the bowl you get, the saltier it will become. :)
how to make PERFECT popcorn on the stove!

Perfecto popcorn.  You may never microwave again.


  1. just finished a bowl! I use coconut oil, salt and a spice mix called berbere spice. so addictive.

  2. Have you tried "Popcorn Salt?" It's not flavored, or anything, it's just a super-fine grind. I think it has the best coverage for popcorn.

    Another of my favorites is Sugar Popcorn. I guess it's like Kettle Corn, but I've been making it since long before Kettle Corn was popular. I pop it pretty much the same way as normal popcorn, but I add about ⅓-½ cup sugar when I add the kernels. I still add salt, because sweet and salty rules.

  3. I like to make mine with a little sea salt and a drizzle of maple syrup. I just have to make it in small batches so I cannot consume obscene quantities of popcorn in one sitting.

  4. I've gotten mine down to a science as well. I use 1 tbsp of coconut oil per 1/4 cup of popcorn. I always use organic popcorn as I truly feel it has better flavor and there are so many GMOs out there with corn. I don't find sprinkling in my salt with the kernels makes it tough at all, though, I may try and see if I notice a different. I throw my oil, kernels, fresh cracked salt and pepper right into the pot, and I do mine at about a 7 or 8 (highest being a ten) on my stove. I toss while it's popping and find that the amount of oil i use for popping is enough to also give the corn some flavor. If I feel gluttonous, I'll pour a drizzle more coconut oil. I find this combo gives such a clean taste. No more nasty coating on the roof of your mouth -- and it's SO MUCH CHEAPER! Great post, Bridget :-)

  5. The ONLY way to make popcorn. The. Only. Way.


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