For better flavor, pop your corn from scratch!
Everybody loves popcorn. It’s great for watching movies, you can fill a ziplock bag of it for an on-the-go snack and it’s a much healthier alternative to potato chips and other high-calorie snack foods. (Popcorn is a whole grain that helps you eat the recommended 48 grams daily.)
But with the modern convenience of microwavable popcorn, it seems much of the world is eating popcorn from nuked bags that are lackluster and artificially flavored (not to mention artificial-tasting).
By making your popcorn at home on the stove instead of in the microwave, you’ll find that it tastes more like popcorn and less like hydrogenated oil.
How To Get Started
To yield about two quarts of popped popcorn, you need roughly half a cup of kernels and two tablespoons of oil.
2. Toss the oil in the pot and add the popcorn kernels, then cover with the lid. As everything begins to heat up, you’ll hear the oil start to make some noise.
3. Keeping the lid on tightly, give the pot a good shake every 30 seconds or so to evenly distribute the heat and keep the kernels form burning. You will hear and see the popcorn start to pop, which is far more entertaining than in the microwave version!
4. Once the popping slows to one pop every three seconds or so, pull the pot off the heat and let it sit for a moment to let any stragglers catch up. At this point, you have a light, fresh, healthy snack.
But why stop there?
How To Make Gourmet Popcorn
Want even more flavor? Spend a moment foraging though your spice cabinet to punch up the flavor. Here are some flavor combinations to start with. For best results, start with butter and salt, and then continue to dress up your popcorn to make it:
While you’re snacking on your delicious homemade popcorn, browse through: