Have you ever made homemade popcorn? And, no, picking up a bag of the Orville Redenbacher’s movie theater butter popcorn to throw in the microwave does not count.
If you are a popcorn noob like me, you may be surprised to realize how easy it is to make popcorn on the stove.
It is so stupidly easy, that I am going to keep this post short because it would be simply incongruous to have a rambling blog post about such an easy process.
Simply Lightly-Salted, Lightly-Buttered Popcorn
Courtesy of Trial & Error by Raven
Large pot (3 1/2 quarts) with cover
Spoon (or other utensil capable of handling liquids and stirring)
Microwave-safe bowl/ cup + microwave or additional small pot to melt butter
1/2 Cup Popcorn Kernels (I used Orville Redenbacher’s White Corn Gourmet Kernels)
2 Tablespoons Olive Oil (butter or other oil… I suppose)
4 Tablespoons Butter (or imitation butter — whatever pops your corn)
Salt to taste (probably, at least 1/2 Teaspoon)
1.) Add olive oil and a few popcorn kernels to the pot, replace the lid, and place on the stove set to medium heat
2.) Melt the butter topping until it is liquid in either the microwave or in another pot and set aside
3.) When the few kernels in the pot pop, add the remainder of the kernels and wait…
4.) Listen to the beautiful sound of moisture heating up and forcing the kernels to explode and literally turn inside out… a beautiful and delicious melody
5.) When the popping tapers off, remove the kernels from the heat and mix in the butter with a spoon and salt the popcorn to taste
6.) Enjoy… or don’t and add more butter and more salt… then enjoy 🙂
7.) Store leftovers in an airtight container… if you are one of those people who can exercise self-control around butter and salt and fun
Also, caution, do NOT touch the hot oil — no explanation needed.
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