Stovetop Popcorn
The secret to making popcorn on the stovetop is patience. If you try to speed up the process with higher heat, the popcorn will scorch easily and the end result will be tough or rubbery. Medium heat will produce light and fluffy popcorn that tastes great. Be prepared to give the pot a good shaking to keep the popped corn from scorching! I recommend safflower oil because it can sustain the higher temperatures.
Ingredients
- ΒΌ cup safflower oil
- 1 cup popcorn kernels
Instructions
- Pour oil into a stock pot with a lid.
- Heat oil over medium heat and put 3-4 popcorn kernels into the pot.
- Once these kernels pop, the oil is hot enough to add the remaining kernels.
- Once the kernels have been added, place lid on pot and shake gently to coat the kernels with oil.
- When the kernels start to pop, shake pot frequently to avoid scorching the popped corn.
- When popping slows down, remove pot from heat and pour into a bowl.
- Serve lightly salted or with butter.
