After trying a few different strategies, we found one that works great. Here is a step by step process for making popcorn that is healthier for you than the microwave varieties.
What you’ll need:
· 1/3 cup of popping corn
· 2 Tbsps. of oil (coconut, grapeseed or other high heat oil)
· Salt (optional)
· Melted butter (optional).
· 3-quart saucepan and lid
For larger batches, you can use a stockpot. We did 2 cups of popping corn with 12 tablespoons of oil for this example. We could have probably fit 3 cups in this pan. However, the larger the pan, seemingly, the more likely for a chance of burning the kernels that already popped while waiting for the rest to pop. The 3-quart seems to be the easiest portion size to work with.
Put oil in pan and heat on medium for a few minutes. Add salt now for an even distribution of flavor. It can also be added after corn is popped.
Put 2 – 3 kernels of corn in the pan and cover with lid. Though, keep the lid slightly cracked open on one side.
When those first kernels pop, add the rest of your kernels to the pan. Again, put lid on with a slight crack to let the steam escape. This helps keep the corn from being soggy. Instead it will be crispy and fluffy.
The lid should only have a slight crack for escaping steam. Too wide a space and you’ll have hot kernels flying out at you.
When the kernels start popping, shake the pan from side to side. This will help the un-popped kernels fall to the bottom of the pan. Shake every 20 seconds or so while popping, and try to keep the lid ajar.
When popping slows to a few second between pops, remove from heat, pour into serving bowl and add butter or other flavoring.
Serve and enjoy!
(pictured here is the high dome lid of the dutch oven, which we use as a big bowl sometimes)
If you tried this recipe, leave us a comment below and let us know how it turned out!