Stovetop Popcorn
Light, fluffy popcorn popped in a pot in about five minutes, with fewer unpopped kernels than the microwave and just the salt you want.
- Servings
- 4
- Prep
- 2 min
- Cook
- 6 min
- Total
- 8 min
Ingredients
Equipment
- Large heavy pot with a lid
Instructions
Heat the oil in the pot over medium-high heat with 3 kernels in it. When all three pop, add the rest of the kernels in an even layer.
Take the pot off the heat, cover and count 30 seconds. This brings all the kernels to the same temperature so they pop together.
Return to the heat with the lid slightly ajar to let steam out. Shake the pot now and then as the kernels pop.
When the popping slows to one pop every few seconds, 2–3 minutes, pour straight into a big bowl and toss with the salt.
Notes
- Finely ground salt sticks best; whiz regular salt in a spice grinder or crush it in a mortar.
- For buttered popcorn, drizzle with 2 tbsp melted butter (or vegan butter) before salting.
My notes
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Nutrition estimate
- Calories
- 185
- Protein
- 3 g
- Carbs
- 19 g
- Fat
- 11 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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