How to Pop Popcorn

Stove Top Popcorn

Making Stove-pop popcorn is old-fashioned, but it's still the best tasting popcorn.

Using Large Pan or Kettle

Place 1 to 3 tablespoons of oil (sunflower, grapeseed, canola, olive, corn, or other oil of choice) into a large kettle or pan.

CAUTION: Do not use butter, as it will burn! The oils mentioned are listed in decreasing order of their tolerance for high heat. Grapeseed and Sunflower oils are high heat tolerant and a healthy choice of cooking oils. For more cooking and nutritional information about oils, go to "Popcorn Oils".

STEP 1. Heat oil at medium setting* (between 460 and 470 degrees Fahrenheit). Oil burns at 500 degrees Fahrenheit. If your oil starts to smoke, it’s too hot.

STEP 2. Test the heat by dropping in one or two kernels (when kernel pops or spins in the oil, it is ready).

STEP 3. Add 1/3 cup kernels or enough to cover the bottom of the pan.

STEP 4. Shake the pan/kettle to make sure the oil coats each kernel.

STEP 5. Set lid on slightly ajar to allow steam to escape. Allowing steam to escape prevents the popped corn from absorbing the moisture, retaining its peak crispness.

STEP 6. Listen for popping and, when it slows to 2-3 seconds apart, remove from heat.

STEP 7. Carefully pour popped corn into serving bowl and salt/season to taste.





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