20 cups — 5 minutes
Making popcorn on the stovetop is not a recipe perse, it's a reminder that it's easy to do and that it doesn't require any specialized tools or ingredients. It doesn't require a microwave, just a pot and source of heat (stove).
When I was a kid my family used Jiffy Pop, unpopped kernels, oil, and flavoring agents that come in a heavy-gauge aluminum foil pan. I enjoyed seeing the foil rise up into a dome as the kernels started to pop. Then later, my family adopted microwavable bags. These products — while easy and fun — cost more and create unecessary waste. Because I grew up with packaged popcorn, the idea of trying to pop my own kernels only occurred to me MUCH later in life.
So, again, this is a reminder that there are conveniences in life that we just don't need.
- dry corn kernels 120 g
- olive oil 30 ml
- Put 30 ml (2 tbsp) of olive oil in a deep pot, bring to a high heat.
- Add a few corn kernels into the pot. Once they start to pop, add 120 g (1/2 cup) of dry corn kernels and cover pot with a lid.
- Shake pot for 10 seconds, let rest for 10 seconds. Do this until the popping sounds begin to lessen.
- nutritional yeast 10 g
- smoked paprika 5 g
- Add desired toppings like nutritional yeast, smoked paprika or salt.