Popcorn is quite possibly the perfect snackfilling, crunchy, salty, healthyand its a whole grain.
Learn how to make popcorn on the stove in just a few steps.
If you dont have a saucepan with a lid, a Dutch oven works well.
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Heat the oil to the point of shimmering but not smoking.
Add 2 or 3 popcorn kernels to the oil.
If the kernels pop or spin, the oil is hot enough.
Casey Barber
Shake the pan to coat every kernel with oil.
Return the pan to the heat.
Put the pan lid on, leaving it slightly ajar so some steam can escape.
Casey Barber
Once you hear the first pop, shake the pan.
Keep shaking until the popping stops, 2 to 3 minutes.
Do not return the pan to the heat.
Casey Barber
Remove the lid, being careful to avoid the steam and heat as they escape.
Add any desired seasonings (see above) and toss to coat.
Pour the popcorn into a large bowl (the kernels may scorch if left in the hot pan).
Casey Barber
Popcorn kernels are made of three key parts: the endosperm, germ and bran or hull.
When heated, a small bit of water in each kernel turns to steam.
This steam creates immense pressure, and the kernel explodes.
Casey Barber
you’re gonna wanna use an oil that has a high smoke point.
Thats because you will get the oil very hot before adding the kernels.
You dont want to burn the oil before you even get the kernels in the pan.
High-heat oils include canola, coconut, peanut, grapeseed, vegetable, sunflower and safflower.
Just dont use them to pop the kernels, or you risk a burned flavor.
