I am going to share one of my absolute favorite discoveries of the past year. Popping popcorn on the stove! Last summer i found myself sharing an apartment with a roommate who was firmly anti-microwave, which is how i discovered that corn popped on the stove is not only so much more tasty than the soggy microwave bagged kind, it is considerably cheaper! Cheap and Delish! Sounds like the perfect recesh treat.
Now, my variety of stove popped corn is the sweet kind (some call it kettle corn). It is soo good! How good? Let’s just say i’ve been known to make myself a pot-full and eat the entire batch for lunch! (warning: that is not actually healthy).
1/3 cup yellow popcorn
1/3 cup sugar (regular type)
2 Tbsp. veg or canola oil
< 1 tsp. salt
a note about these amounts: this recipe is the perfect amount for the size pot that i use (you can see it in those pictures there). I used to use 1/2 cup popcorn and 1/2 cup sugar and slightly more oil and salt, because i had a bigger pot. What i’m saying is, the amounts are pretty flexible, just remember 1:1 popcorn to sugar (some recipes use less sugar, but they are crazy).
Also, i find it helpful the measure out the ingredes ahead of time.
Step 1: Put 2 Tbsp. of oil and three “test kernels” of popcorn in the bottom of a medium sized pot. The oil should just coat the bottom of the pot and not cover the kernels (that would be way too much…). Now, put the lid on and turn on the heat. I set my current stove to 6 (out of 10), you don’t want it too hot, but you also don’t want to sit around all night waiting for the corn to pop… So I guess, i will declare, set your stove to medium high.
Step 2: As soon as a test kernel pops, add in the rest of the popcorn and all the sugar. I pour the popcorn in first, then sprinkle the sugar in evenly over the kernels. Return the lid onto the pot. The kernels will not start popping immediately, because the popcorn and sugar have cooled down the oil a little…
Step 3: Shake, shake, shake. Initially shake the pot about every 10 seconds. Once the popcorn starts popping big time, shake it every 3 seconds. Just keep shaking away and the popcorn will do its thing. Keep this up, until you go 3 seconds with no new pops.
Step 4: Pull the pot off the stove and sprinkle in the 1/2 teaspoon of salt (you can always add more later, if its not salty enough, but it’s a big bummer if your popcorn is over salted). Then put the lid back on and give it some more good shakes.
Step 5: Dump your popcorn into a bowl, and walk away. This is the hardest but most important step. When you transfer the popcorn to the bowl it is still very sticky and hot. When you come back in five minutes it is much cooler and crispy! Just give it a little stir and the individual pieces will break apart. Now all that’s left to do is eat up!
Going to the movies is so terribly spendy ($10 ticket + crazy pricey snacks!) yuk. This popcorn is so yummy, you might just grow to prefer borrowing a DVD from a neighbor (it’s free-er than renting!) and making yourself this irresistible popcorn.
Today, I bought a heaping cup of popcorn kernels (from a bin at a produce store) and it cost me 88¢! That’s just 29¢ a batch. A 5 lb. bag of sugar gives you about 11.25 cups for about $2.50, so for our batch of popcorn we use just 7¢ of sugar! Add in the pennies worth of salt and oil and you have a totally super treat for about 40¢. That is crazy. If you have two friends over and make two batches, all three of you can eat yourselves sick for less than a dollar! mmm.