If you’ve only ever had microwave popcorn, you really don’t know how good popcorn can be. It’s very easy to make on the stovetop once you know the rules:
- Start your pan (a deep-sided pan with a lid, preferable glass so you can see the popcorn) on high heat
- Add oil and let it come to a shimmer
- Add popcorn and seasonings, like curry
- Cover with lid if clear, if not leave uncovered
- When you see the popcorn start to sizzle, turn the heat down to medium low and cover
- Shake the pan occasionally and leave the cover at an angle so the steam can escape
- When there’s 3-4 seconds between pops, turn off the heat but don’t move the pan from the burner
- Let it sit for several minutes
- Remove the lid, add salt and put it in a bowl
It’s really that simple. In my 12″ high-sided skillet, I use:
1/4 cup avocado oil
1/3-1/2 cup popcorn
1 teaspoon curry powder
To keep the curry powder from burning too much, add the popcorn before the curry. If you’ll be buttering your popcorn after it’s popped (not a good idea because liquid really makes popcorn soggy), don’t use as much oil in the beginning. I use avocado because of it takes a high heat before smoking and has a mild flavor but any oil will work.
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