Stovetop Popcorn Three Ways
Microwave popcorn is fine. Stovetop popcorn is better — crispier, more evenly popped, and considerably cheaper. Once you have the base technique down, you can season it any way you want. The three versions here are a starting point. The technique is the thing worth learning.
What You Need
- 1/2 cup popcorn kernels
- 2 tablespoons neutral oil, vegetable or coconut
- salt to taste
How to Make It
- 1
Heat oil in a large, heavy pot over medium-high. Add 3 test kernels and cover with a lid. When they pop, add all remaining kernels in a single layer. Cover and shake gently.
- 2
Once popping begins in earnest, crack the lid slightly to let steam escape. Shake the pot every 30 seconds. When popping slows to 2–3 seconds between pops, remove from heat immediately.
- 3
Season and toss while still hot: classic (salt and melted butter), savory (nutritional yeast, salt, garlic powder), or spiced (smoked paprika, melted butter, pinch of cayenne).
