I’m a big fan of popcorn. It’s one of my all time favorite snacks. I used to always eat microwavable popcorn, until I tried something different last year. One of our local grocery stores had this popcorn kernels on a cob (it looked like dried corn, basically). All you had to do was put it in a paper bag and microwave. It was so nifty because we got to add our own seasonings to it. Shortly after that, I bought some popcorn kernels at Whole Foods, and that’s what we’ve been using for popcorn ever since.
Stovetop popcorn is incredibly easy and fun to make. It doesn’t even require much more effort than throwing a bag in the microwave, and it’s definitely cheaper than buying packages of microwaveable popcorn. I’ve made popcorn using this method several times, and I can tell you that it’s pretty much fail proof. All the kernels pop perfectly, and none of them get burned. Plus, when you make popcorn this way, the flavor combinations are practically endless! In the mood for something spicy? Add some cayenne and lime juice. Got a sweet tooth? Add some caramel sauce or vanilla sugar and melted butter. I love recipes that can be used several different ways, and this popcorn is a great example of that. I’ve included the recipe for my favorite flavor combination, and I’d love to hear about yours!
Stovetop Popcorn with White Truffle Oil
3 tablespoons canola or peanut oil (or any oil with a high smoke point)
1/3 cup popcorn kernels
salt to taste
1/4 cup grated Parmesan
1 1/2 tablespoons white truffle oil
1/2 teaspoon garlic powder
1/4 teaspoon white pepper (Black pepper is fine, too.)
In a 3 quart saucepan (one with high sides), heat the oil over medium-high heat. Add salt to taste, then place 3-4 kernels in the pan and cover.
Once those few kernels pop, pour in the remaining kernels, making sure to keep them in an even layer. Cover and remove from heat. After 30 seconds, place pan back over heat. Once you hear the kernels popping, gently shake the pan back and forth over the burner. Keep the lid slightly ajar to allow steam to escape. Once popping slows to several seconds between pops, remove the lid and immediately pour popcorn into a large bowl.
Add Parmesan, truffle oil and garlic powder and pepper and toss to coat. Add more salt, if needed. Serve immediately.
Makes 2 quarts
Adapted from Simply Recipes