Learn to Make Popcorn Without A Microwave
You probably know that you can make air-popped popcorn in the microwave using just kernels and a paper bag, but stove-top popcorn is super flavorful and the perfect snack to fuel your next Netflix binge.
Kernels. The plain kind that come in a huge bag. Keep in mind that ¼ cup kernels equals about eight cups of the popped stuff.
Oil. Choose an oil with a high smoke point like canola or grapeseed. Coconut oil is a great option and will give your popcorn the classic movie-theater flavor.
Seasoning. Before you start popping, put together a simple seasoning blend to toss your popcorn with. Try different mixes of herbs and spices, dehydrated cheeses, or a sugar blend for dessert popcorn.
Popping. Depending on how much popcorn you’ll be making, heat a small or medium pot over medium heat, and then add the oil. When the oil shimmers, add in a few kernels and shake them around until they pop. Remove those kernels from the pot and add the remaining kernels. Shake around the pan for a bit, to coat the kernels with the oil. Cover with a lid and let the kernels do their thing. When the popping slows down to one pop every few seconds, turn off the heat and transfer to a large bowl. Melt some butter and toss with the popcorn along with the spice mixture.
Julie Ruggirello is the Recipe Editor at The Daily Meal and is unapologetically addicted to popcorn. Follow her on Twitter @TDMRecipeEditor.