I can spin a story about my love affair with popcorn and how it’s gotten me through some pretty rough movies and blah, blah, blah.
The truth of the matter is…everyone loves popcorn. It’s popcorn! It’s universal, like
porn ice cream.
It seemed that I’d been neglecting my popcorn intake, but then I was inspired by Cassie of Bake Your Day. So, I started to make popcorn at home a little more…and when I write “little” I mean double batches everyday for about a week. Hey, don’t shame me. I had to share with Dave, alright!
Then I came across this post by Kristin of Pastry Affair and good lord, my technique skyrocketed. This particular method produced the least amount of unpopped kernels. That’s important because nobody wants to waste popcorn. Am I right?
Rhetorical question, people. Of course, I’m right!
So, go. Go make some stove top popcorn. Make a big-ass bowl. You’ll be happy when you do.
Now, that you’ve made some stove top popcorn, how are you going to enjoy it? With a stack of your favorite, um, ice cream? Well, you’ll get no judgments from me, man. Carry on.
Stove Top Popcorn: Behind the Scenes
To find out how this was photographed, check out Dave’s post – Stove Top Popcorn: Behind the Scenes
Stove Top Popcorn
- 1 T extra virgin olive oil
- 2 T butter
- ½ t onion powder
- 1 squirt of Sriracha
- salt, to taste, I used about ¼ t
- canola oil
- Place extra virgin olive oil, butter, onion powder, Sriracha in a heavy bottomed pan and melt on low heat.
- Stir to combine.
- Pour butter mixture in a small bowl.
- While butter mixture is cooling, set same pan to medium heat and add 1 T canola oil and 3 popcorn kernels.
- Cover pan.
- When the 3 kernels have popped, add ⅓ c popcorn kernels, cover pan and remove from heat.
- After 30 seconds, return pan to medium heat and shake pan for about 2 minutes and 15 seconds.
- Lift the lid slightly on occasion, to release the buildup of steam.
- Remove from heat and put popcorn in a large bowl.
- Pour butter mixture over popcorn, mix and salt, to taste