When I was growing up, my family ate a lot of popcorn. Microwave popcorn on movie nights. Bowl after bowl of air-popped, dry and light as packing peanuts. Kettle corn bought by the sack at summertime fairs. And best of all stove-top popcorn.
My grandma made us real old-fashioned popcorn on the stove every summer, and it was by far the best. It tasted like actual corn with just the right amount of butter and salt. This is the only popcorn I eat now. It takes a bit more effort than the others, but it’s easy enough to make late at night when you’re noshy in front of a movie.
How to make stove-top popcorn
Yields about 10 cups
- 2 tablespoons oil with a high flash point, like canola or peanut
- 1/3 cup popcorn kernels
- Melted butter
- A large, heavy-bottomed pot with a lid (this ensures even heat and prevents the corn from scorching)
Step 1: Bring the heat
Pour the oil and kernels into the pot and cover. Set on the stove over medium heat. Wait. You’ll hear the popcorn begin to sizzle. Keep waiting. (Have a pair of oven mitts at the ready!) Eventually, you’ll hear the first pop.
Step 2: Shake it
Once the first kernel pops, start shaking the pan, holding onto the lid so it doesn’t fly off.
Test Kitchen tip: For extra-crisp popcorn, keep the lid ajar or use a lid with a vent hole to allow some of the steam to escape.
The popping rate will accelerate. Keep on shakin’. After 2 to 3 minutes, the popping will slow down and eventually putter to an infrequent pop. Take the pan off the heat.
Test Kitchen tip: Keep the lid on the pot for another minute. Usually, a few kernels will pop after you stop shaking. When you remove the lid, open it away from you to avoid contact with the steam.
Step 3: Add mix-ins
Pour your melted butter over the popcorn and shake it. I like to do this right in the pan. I add salt last so it adheres more evenly.
Test Kitchen tip: For movie theater-style salt, use superfine popcorn salt or grind up regular salt with a mortar and pestle. The fine grains make your batch pleasantly salty, and you can use less.
Originally published on Taste of Home.