Pop Corn Recipes

BEST STOVETOP POPCORN

Steps:

• In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it's ready when you need it.
• Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn't get too hot before the kernels are ready to pop.
• Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).
• Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)
• Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.

SWEET POPCORN

Steps:

• Put the oil in a large saucepan with a tight-fitting lid over a medium heat. Toss the popcorn kernels in the oil to coat. Put the lid on, and keep over a medium heat until you hear the first popcorn pop, then turn the heat to medium-low. When you begin to hear lots of popping, give the pan a shake. Continue to shake frequently until the popping stops. Turn off the heat and leave in the pan.
• Line a large baking tray with baking parchment. Put the sugar and 60ml water into a medium heavy-based saucepan and bring to the boil. Stir until the sugar has dissolved, then leave over a medium heat, without stirring, for 6-8 mins. It should start to turn into a golden caramel, swirl it around and add the butter - stand back as it may spit a little. Stir well until combined.
• Pour the caramel over the popcorn in the pan and stir immediately to coat the popcorn, being careful not to touch the hot caramel. Carefully transfer onto the lined baking tray and press down with the back of a spoon to spread evenly. Leave to cool for 5 mins, then break apart and eat.

HOW TO MAKE STOVETOP POPCORN

Steps:

• Place a large (8-quart) pot over high heat and add the oil. The oil should just cover the bottom of the pan. Heat the oil until it's rippling but not smoking, then add the popcorn kernels and shake the pot so the kernels form a single layer on the bottom. Place the lid on the pan and immediately reduce the heat to medium. Once the kernels start popping, shake the pan every so often and listen to the pace of the popping: The kernels should pop rapid-fire and should continue as one long continuous burst. As soon as the popping slows to a few kernels at a time, turn off the heat. (If you find that your kernels are popping just a few at a time for a long time and aren't picking up speed, take a peek and see if the kernels are getting too dark without opening: You might need to start again if they're starting to burn. It'll be worth the redo!)Remove the lid and immediately add salt or other seasonings; tap the pot up and down to distribute the salt. Pour half the popcorn into a large serving bowl, then salt the remaining popcorn in the pan and add to the bowl.