Welcome back friends! Who wants some fresh stovetop popcorn to enjoy on one (or more) of these beautiful autumn nights? Maybe cuddled under a blanket, while watching a good movie? I know I do, so let’s pop some!
HOMEMADE STOVETOP POPCORN
- 3 tablespoons of olive oil
- 3/4 cup of popcorn kernels
- 2 to 3 tablespoons of unsalted butter, melted
- 2 teaspoon of popcorn salt
- To create popcorn salt, grind it into a fine powder with a mortar and pestle or run 1/2 cup of salt in the food processor until fine.
- Place the olive oil and popcorn kernels in a large lightweight pot, then gently shake the pot to distribute the kernels over the bottom of the pan and evenly coat the kernels with oil.
- Place the pot on medium heat (or slightly lower depending on the power of your stovetop) and put the the lid on. The kernels will begin popping in about a minute or so and you may need to hold the lid on using the safety handle.
- Shake the pot briefly every 30 seconds or so. When the popping stops, immediately pour the popcorn in to a large bowl. You may want to have a bowl set aside to pour excess popcorn into as you go if your pot turns out to be too small.
- Melt the butter in a saucepan or microwave, then pour it over the popcorn and sprinkle the salt, shaking well to toss and disperse.
*This popcorn may look a little dark, but the kernels were toasted in the pan before popping, I did not taste any burnt flavor.