Yes you probably did not know you cold make popcorn on a stove. Maybe you knew but you might probably be doing it the wrong way.
Here is the right procedure for you to follow.
All you need are popcorn kernels, a good pot with a lid, oil and salt. You can do it!
Coconut oil or any oil of your choice
Salt or sugar
How to Make Stovetop Popcorn
Use a good, heavy-bottomed pot. Light pots do not distribute heat evenly, and you can end up with hot spots that burn the popcorn.
Do not over the heat the pan. It’s too easy to burn oil at temperature higher than medium heat, and if you catch even a whiff of smoke coming from the pot, your popcorn is going to taste burnt.
Start with two popcorn kernels to gauge the temperature. Once those pop, your oil is hot enough. Add the remaining kernels and remove the pot from the heat for 1 minute. This sets the popcorn to pop without burning the oil.
Tip the lid ever-so-slightly while the popcorn is popping. That way, the popcorn does not steam itself in the pot and lose crispness.
If the popcorn starts overflowing the pot: Simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until popping slows.
Season with salt carefully. You can always add more, but you can not take away too much.
For sugar flavouring melt the sugar over medium heat before adding the popcorn kernels.
Serve with cinnamon or melted butter.
Let me know how yours turns out in the comment section.
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