As an Amazon Associate, KitchenWithMommy.com earns from qualifying purchases.
Popcorn made in a saucepan costs pennies, takes five minutes and tastes better than the microwave bags. With two small tricks you get a full bowl with hardly any unpopped kernels.
The three-kernel test
Put the oil and just three kernels in the pan, lid on, over a medium-high heat. When all three pop, the oil is at the right temperature. It takes the guesswork out: no smoking oil, no half-heated pan.
The 30-second rest
Tip in the rest of the kernels, put the lid back on and take the pan off the heat for 30 seconds. Every kernel comes up to nearly popping temperature at the same time, so when the pan goes back on they pop together, and far fewer are left behind or burnt.
Let the steam out
Hold the lid slightly ajar while it pops, or use a lid with a steam vent. Trapped steam makes popcorn chewy. Shake the pan every so often, and take it off the heat as soon as the popping slows to a few seconds between pops. Tip it straight into a bowl, because the hot pan will keep cooking it.
Toppings
- Salty: fine salt sticks better than flakes. Toss it on while the popcorn is warm.
- Sweet: melted butter, then a spoonful of sugar with a pinch of cinnamon.
- Cheesy: finely grated parmesan while it is hot.
Keep it away from little ones
Popcorn is one of the foods the American Academy of Pediatrics lists to avoid for young children, because pieces and husks are easily breathed in (AAP choking prevention). Keep it for older children, and pick out any unpopped kernels before serving, since they are hard enough to damage teeth.
