Does anyone remember the olden days, when people used to pop corn WITHOUT a microwave?
Why would you want to do such a thing?
You mean besides avoiding the unnamed chemicals and nasty whatnots that are in microwave popcorn? “Homemade” popcorn actually does taste better, plus, it’s something that would be nice to know in case of Armegeddon (another name for “no microwave”). Besides, it’s easy.
You can just heat up oil, pour in popcorn (no, you shouldn’t take popcorn out of a microwave bag for this…buy plain, regular popcorn. Bonus: It’s cheap!) and you’ll end up with popcorn. But follow this method for more even results:
Put 3 tablespoons of canola oil in a medium saucepan and turn the heat on medium.
Put three kernels of popcorn in. These are your test kernels, your sacrificial popcorns. As soon as they pop, pour in 1/3 cup popcorn, put a tight lid on and immediately remove from the heat. This will more evenly heat the kernels. Count off 30 seconds.
Return to the heat. Slosh the pan back and forth. It doesn’t need to be constant, but VERY regularly, especially after it has started popping. If the lid can be turned to vent, all the better. Venting the pan will result in dryer, fluffier popcorn. If your lid doesn’t have a vent, you can put the lid ajar when you are not sloshing the pan. But don’t leave much of a space…popcorn will find its way through a crack and escape.
The popcorn will start popping quite soon. Keep sloshing, and keep a careful ear. When the popcorn has slowed popping, call it good and remove from the heat to prevent it from burning.
Add your favorite popcorn toppings. The Damsel recommends butter and salt. Old School.
Thanks to emeraldlens.info for the photo help with today’s post!