- ½ cup popcorn kernels
- 2 tbs oil see notes
- pinch of salt
Place the oil, salt and two popcorn kernels into a deep heavy-bottomed saucepan or frying pan. Place onto the stovetop over medium heat, cover with a lid and cook until the two kernels pop.
Remove the pot from the stovetop, discard the two popped kernels. Add the remaining popcorn kernels, cover with a lid and give it a good shake. Leave the pot off the heat for 1 minute to allow the oil to cool slightly.
Place the pot with the lid on back over the medium heat. Shake occasionally so that the kernels heat evenly.
Continue to cook until the popping has slowed to just 1-2 pops every 10 seconds.
Pour into a bowl and serve immediately.
RECIPE NOTES & TIPS
More Recipe Tips:
- Popcorn kernels – these can be bought from the supermarket or health food stores. It costs around $1-2 to buy a 400g bag (which makes a LOT of popcorn). Popcorn kernels are generally sold in the section of the supermarket with the pre-packaged popcorn.
- Oil – I generally use olive oil when making my stovetop popcorn as it’s a healthy option. If you prefer, you can use coconut oil which gives the popcorn a really delicious flavour.
- Salt – this gives the popcorn a slightly salty and savoury flavour. I prefer to use sea salt for my popcorn but you can use regular table salt.
- Equipment – it’s important to use a heavy-bottomed large saucepan or frying pan that has a lid when making popcorn.
- Test the oil – heat the oil with 2 corn kernels to test when it’s at the right temperature.
- Allow resting time – after adding the remaining popcorn kernels, allow the saucepan to sit for 1 minute off the heat. This will allow the oil to cool slightly and heat the kernels evenly before returning to the heat.
- Make sure the temperature isn’t too hot – don’t be tempted to turn the heat up any higher than medium or your popcorn kernels will cook unevenly and some may burn.
- Shake occasionally – while the popcorn is cooking, shake the saucepan around gently. This allows the popcorn to cook evenly.
- Overflow – if you find that your popcorn is overflowing as it cooks, simply tip the popped popcorn into a bowl and continue cooking the uncooked kernels.
Calories: 139kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 56mg | Fiber: 3g | Sugar: 1g | Iron: 1mg