It doesn’t really matter how you do it, you can fling it on the microwave, or slap it on your stovetop-making the perfect plate of popcorn is more about the technique. You have to know how to mix the salt and the butter, how much time to give it, and a bunch of other considerations.
The best way to do it is the old fashion way. Hands-on, looking over the whole process. It takes a bit more time and effort, but it is definitely worth all the work you put in.
So how do you do it?
- Oil (2-3 tablespoons)
- Popcorn kernels (1/3 cup)
- Flat bottomed pot. With a fitting lid. (preferably with handles)
- Place your pot on the stove, ensure you put it on medium heat, not too hot, this is aimed at ensuring it pops evenly, The flat bottom of your pot is also meant to ensure that heat distribution is even and that the oil doesn’t flow to one side.
- Put the oil in first, let it simmer a little bit, then place the kernels in right after. A little sizzling sound will happen first. Don’t leave it out and go do chores, cooking popcorn doesn’t take more than a few minutes, so you will have to wait for it.
- You will hear the kernels begin to pop. Once this happens, begin shaking the pot making sure you have a firm grip on the lid so it doesn’t fly off and splash your popcorn all over the floor. Be careful, the oil at this point is hot enough to burn the skin off your bones.
- The popping rate will increase the more you shake the pot. Your cue is when the popping begins to slow down. That’s how you know that your popcorn is almost ready. Listen keenly for when the popping becomes less and less frequent. Now you need to remove the pan from the heat and switch off the stove.
- Note that you should keep shaking the pot while the popping is still going on, this helps accelerate the process. It only takes about 5 minutes to get a crispy plate of popcorn, so don’t worry, it’s not that much work.
- After you take it off the stove, don’t open the lid first, the oil is still hot, so if there are still some kernels that haven’t popped, they will, after you stop shaking. Leave the lid on for about a minute.
- The last step is the trickiest of all. This is where you take the lid off and put in the salt and the butter. For most people finding the right blend is a real headache.You need to start with the butter. Pour it into the pot, lid it up and shake to even out the spread.
- Salt comes last, this helps it stick better, and gives it a more spicy and tasty finish.
Making popcorn at home is pretty simple if you do it right. The first batch doesn’t have to be great, but with a little practice, you will definitely get the hang of it.