I have always craved salty foods. You give me a bag of potato chips or some form of chocolate concoction, and I will always pick the potato chips hands down. I was however that weird kid who never liked sweets and didn’t start liking chocolate until about a year ago, so take that as you may. I started making stovetop popcorn a few years ago but started getting really into it the last few weeks. It is easy, cheap, healthy, quick and delicious. All you need are popcorn kernels, some form of oil and a small sauce pan with a lid.
The hubby has been studying for Step 1 and it has been bringing back nightmares for when I was studying for it 5 years ago. Something about having to relive the Kreb Cycle and Fatty Acid Synthesis makes me wanna curl up in a ball or retreat into the kitchen. I’ve been making popcorn for his study breaks and it’s been great. Also I’ve been trying to learn how to use the DSLR camera we got a few years ago that we always shoot in automatic (disgraceful I know). So popcorn was a good excuse to try our new macro lens. Enjoy!
Stove Top Popcorn
- Put a small 2-3 qt sauce pan on the stove on medium to high heat. Heat up about 1 tbsp of oil (we usually use olive oil or sesame oil, but you can use any).
- Add popcorn kernels to the pan. I’ve figured out that about 1/8th cup of kernels will make about 1 cup or so of popcorn. A full cup of kernels will make a big bowl of popcorn.
- Cover the pan with a lid and wait. Be patient.
- Once the popping starts, holding the lid down shake the pan frequently until you stop hearing popping sounds.
- Top with your favorite toppings!
Our favorite toppings: Old Bay Seasoning, Harissa and Salt, Truffle Oil, Just salt and a little extra olive oil, Japanese Furikake