Easy Stovetop Popcorn

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Easy Stovetop Popcornby scoochmaroo on October 17, 2008

Table of Contents

Author: scoochmaroo ..........................................................................................................

License: Attribution Non-commercial Share Alike (by-nc-sa) .............................................................................

Intro: Easy Stovetop Popcorn ....................................................................................................

step 1: Supplies ..............................................................................................................

step 2: Heat the stove .........................................................................................................

step 3: Add the oil ............................................................................................................

step 4: Add salt (opt.) ..........................................................................................................

step 5: Pour in popcorn kernels ..................................................................................................

step 6: Kernels in oil ..........................................................................................................

step 7: Shake that thang .......................................................................................................

step 8: Cover the pan .......................................................................................................... 1

step 9: Release steam ......................................................................................................... 1

step 10: Listen for popping to stop ................................................................................................ 1

step 11: Turn off the stove! ...................................................................................................... 1

step 12: Enjoy! ............................................................................................................... 1

Related Instructables ........................................................................................................... 1

Advertisements ............................................................................................................... 1

Comments ................................................................................................................... 1
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uthor:scoochmaroo

Author: scoochmaroo

I've been promising you a blog for 2 months now! When will it ever be done?!?

License: Attribution Non-commercial Share Alike (by-nc-sa)

Intro: Easy Stovetop PopcornI love popcorn!

But microwave popcorn has its serious limitations:

1) tastes definitively like microwaved popcorn2) always too much or too little popcorn (depending on size of bag and mood)3) it ain't cheap4) my boyfriend doesn't have a microwave!!!!

What's a girl to do??Oh yeah.The stove! I have one oh those!

I'd like to say I remember this from my childhood and it brings back warm fuzzies of ski lodges and family game nights. But no, we had an air popper - a cumbersomemono-utility device, that while awesome, I refuse to spend money on just to try and find more space in my tiny apartment kitchen to store.

But hey, I've got a stove. And a pot! How can I take these simple things and use them to make my favorite snack? With oil and salt I already have, and a bag of popco(they sell it by the kernels now!) I can buy for about $1 and get 6 servings from! Six of those big-bag-size servings that I still can't finish.

I wonder why I don't just pop less corn?

This instructable will show you a simple way to save money, control portion size and additives, and generate free entertainment!

Image Notes1. popcorn kernels2. salt grinder3. olive oil4. lid is essential
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Image Notes1.

Image Notes1. condensation


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Image Notes1. escapee!


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step 1:SuppliesPot or pan with handle and lid

Popcorn kernels

Oil

Salt or other seasonings to taste

Image Notes1. popcorn kernels2. salt grinder3. olive oil4. lid is essential


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step 2:Heat the stoveTurn the heat on to high.

If you are using a gas stove, you can do this after you've added oil to the pan. I prefer to do it first on an electric stove to give it time to heat up.

step 3:Add the oilAdd enough oil to cover the bottom of the pan.

If you are making a little popcorn, just barely cover the bottom.The more popcorn, the more oil.

step 4:Add salt (opt.)I like to do this before I add the popcorn because I like to imagine the salt granules reaching every kernel this way.I doubt that's how it happens, but it seems more fair to the kernels than just dumping it on post-pop, and all the best for whoever's on top.


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step 5:Pour in popcorn kernelsOnce the oil is so hot it's almost smoking, pour in the popcorn kernels.


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step 6:Kernels in oilShould look something like this!

step 7:Shake that thangShake to evenly distribute oil, heat, and kernels.

Not too vigorously at this point, or they might come flying out of the pan.


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Image Notes1.

step 8:Cover the panCover the pan.

Continue to shake the pan occasionally.

Watch for condensation to gather.

Image Notes1. condensation

step 9:Release steamDo this a lot!

Lift the lid a little to release the steam that's building up in the pan.Otherwise you will get chewy popcorn.

At some point, the kernels will have popped high enough that some will try to escape during this step. It means you're almost done!


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Image Notes1. escapee!

step 10:Listen for popping to stopWhen your you notice the popping has slowed down, it's time to take it off the heat.

Release more steam and check out your gorgeous kernels!

step 11:Turn off the stove!Don't forget this part!

Your popcorn will continue to pop a bit even after the heat source has been removed. This is good, because then you know you're not going to burn it.


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step 12:Enjoy!Pour into your favorite popcorn bowl and enjoy!

Ihighly recommend dressing your kernels with a scant drop of truffle oil. Yum.

All of that delicious popcorn for less than 16 cents!!!

Now settle in with a free episode or movie from hulu.com or one of the major network's websites (or a dvd from the library if you had the foresight to go get one) and thabout the $32 you just saved by not going out!


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Comments

22 comments Add Comment

Jayefuu says: Mar 15, 2010. 12:37 PM REPNice ible! I like to upturn my pasta colander over my pan. It lets the steam out but keeps the popcorn in. :D It also allows for more popcorn to fit in the panwhich is always a win!

VanillaXtiffy says: Sep 13, 2009. 9:06 PM REPYes. This is how I make my popcorn. It tastes so much better and by controlling what you put in it, healthier. My mom still uses the mic but that's her loss. takes about the same amount of time anyway and the pot is easy to clean. Less waste!

skmemailid says: Jun 23, 2009. 12:55 AM REPI was always doing this way, until I found its easier to do it in microwave. But, as you put it, the taste is different in stove top popcorn. But, with me, somekernels always burn and it destroys the f lavor of the rest of the popped corn.

skmemailid says: Jun 23, 2009. 12:50 AM REPvow! you think just like me. Thank you for speaking your mind.

gummihu says: Mar 23, 2009. 8:27 PM REPYou can add one or two kernel into the pan before it is hot, when it pops it is hot enough

Mugshotz says: Mar 7, 2009. 8:58 AM REPYou can also use aluminum foil with holes punched in to let the steam escape. I do this all the time and never worry about "chewy" popcorn. Plus you don'thave to clean the lid!

stretch mark says: Dec 30, 2008. 10:50 AM REPI was in Hawaii two years ago and had "Malina's Pollen Pops." Really interesting, so I snipped the label. Snipping labels is useful. I need to remember to dthat more. Last month I got around to making my own. Really great, so here is Malina's ingredient list for your perusal. Popcorn Macadamia nut oil (Idisregarded this oil, but am now interested again after reading these other comments.) Nutritional yeast Dehydrated bee pollen Fructose (also disregardedGarlic powder Cayenne pepper Sea salt I think for my own I added some other heat like paprika and chili powder. I did a variation with a little mustard cumand turmeric (very little). All were great. This afternoon I am going to try to really minimize the fat so I can spray it on after. Spraying after might help the dryingredients stick to the popcorn better which would be an improvement. I have been experimenting with turmeric as a preservative in various foods. I readthat it promotes oxygen in hemoglobin in our own bodies and therefore might also be a natural preservative. Forgive me, these are not areas of myexpertise. The first batch of popcorn did not last very long put in a freezer bag in the fridge and got stale and soggy within a day or so. Perhaps obviously,storing on the counter for a day or so would have been better. No air tight bag might have been better also. Turmeric batch got eaten in one sitting so noscience report there.

sarahschmara says: Dec 28, 2008. 4:50 PM REPI like to use bacon fat instead of oil... and I add melted butter after.

Calorie says: Nov 20, 2008. 10:58 PM REPThe best instructables are the ones that are most obvious. I think it's like a great invention, sort of "Hey, why didn't I think of that?" Done this for years. Iwould suggest using less oil, perhaps 1/2 of what you used. Other than that, keep popping! I like jessyratfink's idea of paprika, gonna try it.
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ongissim says: Oct 17, 2008. 5:46 PM REPThis is how I, too, make my popcorn. You should try adding a tablespoon of coconut oil when you are adding the olive oil next time you make some; it makit taste just like the movie theater's!

generator says: Nov 15, 2008. 6:39 PM REPi worked at an old fashioned movie theater that got voted 'best popcorn in san diego' they used soybean oil.

frollard says: Oct 19, 2008. 1:13 AM REPCoconut and palm oil are used by the theatres simply because it is cheaper. I highly recommend using just the olive, canola, or vegetable oil - for healtsake.

scoochmaroo says: Oct 17, 2008. 6:13 PM REPCoconut oil? Brilliant! I never would have thought of that. Now where do I get coconut oil?

Rectifier says: Oct 22, 2008. 9:44 PM REPDamn fine! A past roommate of mine re-introduced me to "Ghetto Corn" as we called it back then...Better than microwave and MUCH better than the dry cardboard corn that comes out of the popcorn popper machines...

These days, instead of oil, I use melted lard ... tastier, and more calories! (remember, we are saving money here - more calories per dollar is better, also Iam skinny, a bottomless food pit and always trying to eat enough not to be hungry).

I also have a popper machine, but I use it to roast coffee - it's much better at that.

janazon says: Oct 20, 2008. 8:49 AM REPToss a couple kernels in the pot & when they pop, the oil is hot enuf...ah, the simple life! Thanks for remembering, scooch!

stacyteague says: Oct 19, 2008. 11:13 PM REPI liked to use parmesan cheese... even the cheap-o KR*FT kind in the reen container for spa hetti... niiiiiice! :)

frollard says: Oct 19, 2008. 1:19 AM REPMy first 'real' job was working at a now-closed-down classic movie theatre; (we're talking bow ties and vests) - anyhoo, we used *this* recipe for our popco(none of that yellow crap they add nowadays) with 1 exception

ALWAYS ALWAYS ALWAYS ALWAYS heat the oil to 'just before it starts to smoke'. Popcorn pops because the tiny bit of water remaining in the core of th'seed' boils, creates steam pressure and explodes the kernel. It is the FAST expansion of the steam which causes good popcorn to be fluffy and light. - Thepopcorn looks like ripped 'flaky' chunks, and has excellent texture.

When you heat it slowly in oil, the pressure has a chance to escape slowly(er), and the shell begins to soften as it absorbs the oil. The soft kernel shell ripsopen slowly instead of ripping explosively. Slow = bad. Slow popcorn are the ones that look like little brains; speherical and hard/chewy.

The analogy is that you have to 'surprise' the kernels open. Lastly; always use fresh popcorn kernels. Old popcorn dries out, and thus you get much lessbang and more 'slow' kernels.

scoochmaroo says: Oct 19, 2008. 12:35 PM REPYes! I forgot to mention how hot the oil should be before you add the kernels! I did have a picture of the "just before smoking" oil, but it was hard tointerpret. Good catch.

hammerhead says: Oct 19, 2008. 3:01 AM REPAh yes, the old school art of making popcorn, the best way there is. I had one of those hot air popcorn makers but I found the result to dry and tasteless threverted to the pot. I f you don't mind the calories a generous amount of melted butter after popping is done makes it even tastier and helps the salt distribuevenly when shaking it up.

AnarchistAsian says: Oct 18, 2008. 6:02 PM REPlol, you have -1 views

CaseyCase says: Oct 18, 2008. 12:51 PM REPYou can add sugar to the popcorn kernels and oil and make a rockin' batch of kettle corn. (1/4 cup oil, 1/2 cup popcorn, 1/4 cup sugar) Enjoy.
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jessyratfink says: Oct 17, 2008. 5:30 PM REPThis is how I always make popcorn now. It's so cheap! I normally add freshly ground pepper to the oil, and i f I want to add more spices, I'll add them after itpopped and just shake the pan with the lid on. Paprika, rosemary, oregano, and garlic all taste amazing on it. :D
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