Happy Friday friends! It finally feels like Fall in Los Angeles! The weather the last few days has made me want to snuggle all day under a big blanket with a cup of tea and a good book. It's even supposed to rain a little this weekend, which is a welcome event in Los Angeles! Add cozy weather to a Friday night and I am definitely in for the evening! I absolutely love doing nothing on Friday nights. Anyone else with me on this? After a long week at work, I love opening a bottle of wine, ordering delicious take out, and relaxing with a good movie or catching up on my tv shows. But what would a movie night be without a little popcorn? I'm not talking microwave, chemical laden popcorn. I'm talking the real stuff here! Stovetop popcorn is so simple and easy - and with just a few simple seasonings I have four perfect flavors!
Stovetop popcorn is actually way easier than you think. You don’t need any special equipment, and you have complete control over the quality of ingredients and flavors. It’s extremely easy to make a large quantity, and with flavors like simply salted, parmesan garlic, everything bagel, and cheesy taco you will never make popcorn another way again!
Let’s start with the basics. All you need for a basic simply salted stovetop popcorn is a large heavy bottom pot with a lid, popcorn kernels, some avocado oil, and a little salt. That’s it. If you want to go a little crazy, I've included three flavor recipes below - cheesy taco, everything bagel, and parmesan garlic. The simply salted recipe makes the perfect basic popcorn recipe, ideal for casual snacking and for kids that might like things a little more plain.
A note about oil: I like to use avocado oil because of its mild flavor and high smoke point. Other recipes for stovetop popcorn might suggest peanut oil, or even vegetable or canola oil. Blah. Avocado, or a refined coconut oil is the way to go here. Oddly, the avocado oil ends up tasting mildly buttery. It is so freaking delicious!
Now, let's get down to business. Before you start popping, pick a flavor, and combine all of the ingredients in a small bowl. I suggest making the flavoring before popping because you're going to want to add it quickly to the hot popcorn. Furthermore, blending it ahead of time ensures that you get an even flavor distribution.
Start by heating the oil in your large pot, over medium-high heat, add 3-4 kernels, put the lid on, and wait. When those kernels pop, and they will, you just need to be patient, it is time to add the remainder of your kernels.
As soon as you add the remaining kernels to your pot, put the lid on, and start shaking the pan back and forth for even heat distribution and to avoid burning. Hold the lid while you do this, in case any freakishly strong kernels end up popping your lid off. Once the popping has slowed, and you no longer hear any un-popped kernels rattling around on the bottom, turn off the stove, remove the lid, and add your flavoring. Put the lid back on and shake things vigorously to make sure it is evenly seasoned. Transfer your perfect stovetop popcorn to a large bowl before devouring!Print