I don’t know why it never occurred to me to make homemade popcorn before now, but I somehow managed to go 24 years of eating only fake-butter microwave popcorn. Not that I ate microwave popcorn often, because it isn’t that good. Now that I’ve discovered how easy it is to make stovetop popcorn with real butter, I’m obsessed. I LOVE IT! I always thought microwave popcorn was a little stale or styrofoamy but stovetop popcorn tastes fresh and has a great texture. My sweetie digs it as well. We’ve actually had popcorn for dinner a few nights. It’s not a balanced meal but it’s salty, crunchy, satisfaction. Like I said, I’m obsessed.
Here’s how to do it:
Buy some popcorn kernels from the bulk bins at the grocery store. I picked some up at the Berkeley Bowl for one dollar a pound. Considering you only use 1/2 cup at a time, a few dollars goes a long way. You will also need canola or vegetable oil, butter, and salt.
Step one: Put two tablespoons of oil in a large pot with a lid. Turn the heat to medium and put 3 individual kernels of corn in the pot.
Step two. While you’re waiting for the oil to heat up, melt the two tablespoons of butter in a sauce pan or in the microwave.
Step three: When the 3 kernels have popped, the oil is hot enough to add the rest of the popcorn. Pour in 1/2 cup of kernels and put the lid on the pot. Give the pot a shake to coat the kernels in oil. When the corn starts popping give the pot a shake every few seconds. When the popping slows significantly. Turn off the heat and continue shaking for a few more seconds.
Step four: Drizzle the melted butter over the popcorn and sprinkle with salt. Replace the lid and shake to evenly coat. Season with salt, to taste. Another tasty option is to sprinkle the popcorn with finely grated parmesan or romano cheese.
I hope you give this a try! It’s much cheaper than microwave popcorn, less processed, much more delicious, AND it’s better for the environment because there is less packaging. Have a good week everyone, and happy snacking!