I'm not going to lie, microwave popcorn is much easier to make, but stovetop popcorn is a lot more fun. Watching the kernels pop, the popcorn growing in the pan. And it brought back a bunch of childhood memories for both me and Eric. We remembered our moms making popcorn for movie nights and digging through the popcorn bowl for those butter-saturated pieces.
Recipe from here.
3 tablespoons canola oil
1/3 cup popcorn kernels
butter, to taste
salt, to taste
Heat oil over medium-high heat in a large saucepan. Toss in 2 or 3 kernels and cover the lid.
When the kernels pop, add the remaining popcorn kernels and replace lid. Remove from heat and count to 30 then return to heat. This helps all the kernels pop at the same time.
Once the majority of the kernels begin to pop, gently shake the pan back and forth over the burner. Place the lid askew so the steam can be released, which will result in crispier popcorn.
When there are several seconds between pops, remove the pan from the heat and pour the popcorn into a large bowl.
If you want butter on your popcorn, place 2 tablespoons (or as much as you desire) into the hot pan. It will melt without you having to turn the stove back on. Salt to taste.
More Snack Recipes:
Baked Apple Chips
Homemade Pizza Rolls
Zucchini Chips 2.0
Parmesan Garlic Wonton Crackers