Just about every Sunday night, I spend the precious final hours of the weekend working on this lovely blog and indulging in my guilty pleasure TV shows (RHO-fill in the blank). If I’ve spent the day cooking, then it means I’ve been snacking all day and generally skip dinner. And what that really means is that I make a big bowl of stovetop popcorn to munch on while I crank away on photo editing and recipe writing, all with my favorite crazy ladies in the background.
I started making stovetop popcorn about a year ago and it has quickly become my favorite healthy snack. It takes less than 5 minutes from start to finish, making it the perfect go-to snack for entertaining as well! While it tastes great with a sprinkle of salt, you can spruce it up even more with grated Parmigiano-Reggiano cheese or truffle salt/oil. I try to keep my popcorn relatively healthy with no butter, but let’s be honest, that’s one of the most classic and delicious toppings there is, right?
This recipe only needs two ingredients: yellow popcorn kernels and oil. I buy organic yellow kernels from the bulk bins at Whole Foods, usually 2-3 pounds at a time to last me for awhile. You may think that a kernel is just a kernel, but I recommend buying organic. I once used Orville Redenbacher “gourmet popping kernels” and the popcorn was nowhere near as fluffy or as flavorful. White popcorn kernels also work; they just tend to be smaller when popped than yellow kernels and have a slightly sweeter flavor. For the oil, I like to use peanut oil because it gives the popcorn a nuttier flavor and has a higher smoke point than olive oil. Even though you’re not getting the oil extremely hot, I still think peanut oil is the way to go!
Now that I can make this popcorn with practically my eyes closed, I’ll never buy microwave popcorn again. Try it out and I bet you’ll agree!
- ⅓ cup yellow corn kernels
- 2 tablespoons peanut oil
- Add peanut oil to a saucepan, and turn heat to medium-high. Carefully drop 1 popcorn kernel in the oil.
- Once the kernel has popped, remove the pan from the heat and add remaining kernels. Place lid on saucepan and let sit for 30 seconds.
- Lower heat to medium and bring saucepan back to the stove. Allow some of the steam to escape by creating a slight opening with the lid. While holding the lid in place, carefully shake the saucepan in a horizontal motion, back and forth, over the heat.
- The popcorn should start to pop after 1-2 minutes of moving the pan over the heat. Once the popping stops, remove lid and pour popcorn into a large bowl.
- Add seasonings and serve immediately.