Popcorn is one of my favorite snacks; it is a whole grain food so it is high in fiber and low in calories (depending on how it is prepared). Although not all popcorn is created equal, microwaveable popcorn can possibly lead to some health risks. There is an artificial butter flavor called diacetyl that when heated and inhaled frequently can lead to respiratory issues. This is a very rare occurrence but I would rather my food have as little artificial flavors as possible. So recently I have started making popcorn on the stove and it is much easier than I expected. Here’s the recipe I’ve been using:
- 3 tablespoons canola or coconut oil
- 1/3 cup popcorn kernels
- 1-2 tablespoons of butter if desired
1. Heat the oil in a 3-quart saucepan on medium-high heat. Add a pinch of salt if desired to the oil.
2. Put 3-4 popcorn kernels in the saucepan and cover.
3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.
4. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, and dump the popcorn immediately into a large bowl.
5. Mix in whatever seasonings you’d like. If adding butter, melt it in the hot pan that popcorn was just removed from, drizzle it over the top and mix thoroughly. For sweet popcorn try cinnamon and a touch of sugar. For more spicy popcorn I like to add garlic powder, pepper, and hot sauce.
- 3 tablespoons canola or coconut oil
- 1/3 cup popcorn kernels
- 1-2 tablespoons of butter if desired
1. Heat the oil in a 3-quart saucepan on medium-high heat. Add a pinch of salt if desired to the oil.
2. Put 3-4 popcorn kernels in the saucepan and cover.
3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.
4. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, and dump the popcorn immediately into a large bowl.
5. Mix in whatever seasonings you’d like. If adding butter, melt it in the hot pan that popcorn was just removed from, drizzle it over the top and mix thoroughly. For sweet popcorn try cinnamon and a touch of sugar. For more spicy popcorn I like to add garlic powder, pepper, and hot sauce.
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