Bagged popcorn is too mainstream these days. It’s convenient to buy marked up and popped-a-while-ago stuff when you’re craving a warm, movie theatre esque snack. That is, all bagged popcorn except Bjorn Qorn which I love and accept wholeheartedly. BUT if you have 15 minutes and the foresight to buy some kernels, making your own stovetop popcorn is really living.
First, kernel talk.
Yellow Popcorn Kernels
The most common ones around town. Inexpensive and widely available — you can find them at almost all g.stores and they pop in big, dense pieces that have a slight yellowish buttery-looking hue. This is the kernel of choice at most movie theaters.
White Popcorn Kernels
As the name suggests, these kernels pop more white in color and have the most neutral flavor — a true blank canvas for toppings and flavorings. They’re also a bit more tender than yellow kernels.
Red, Blue, and Black Popcorn Kernels
These are the heirloom strains. The best of the best!!! Unlike yellow and white, these have a thin hull that mostly disintegrates when they’re popped and although they pop white, they have hints of beautiful color and are a smaller size that yields big flavor and lots of interior crunch.
Next, fat.
The best popcorn popping oils are those that work well under high heat and yield a yummy flavor at the same time. When the kernels pop open the first flavor they’re exposed to is the oil they were cooked in. So make sure you pick a good one.
Ghee
Arguably one of the best options because of it’s high smoke point and luxe flavor. Ghee is just butter that’s had its water and milk solids removed, so it doesn’t brown and burn at high heats.
Refined Coconut Oil
Be ready to commit to a slight coconut aroma. Refined is my choice here, as unrefined has a lower smoke point and more intense coconut flavor.
Any neutral oil
These don’t have a great flavor but they get the job done. Opt for canola, sunflower, grapeseed or avocado if you can.
Olive oil
Proceed with caution as olive oil has a low smoke point and if your pot gets a little too hot it’ll get smoky in your home and turn bitter in flavor. Olive oil is a great popcorn finishing oil.
Lastly, toppings.
The best finishing oil is melted butter or good quality olive oil. A little goes a long way! For seasonings, I almost always use nutritional yeast. Cheesy umami energy! But you can also use grated Parmesan, or some togarashi, chopped rosemary, grated garlic, truffle oil, Tajín etc. etc. etc.
HOW TO MAKE STOVETOP POPCORN:
The most successful vehicle to do this in is a big pot with a lid. For every ½ cup popcorn kernels you plan to use, you will need roughly 3 tablespoons of your desired fat. The high oil quantity helps produce extra heat and steam, and without those two things, there’s no popping.
1. Add your oil to the pot, off heat (3tbsp for every .5 cup kernels). Then, add 2 or 3 single tester kernels to the pot, cover it and place it over medium heat. Don’t leave! Hang at the stove and listen! Your pc will burn if you neglect it!
2. Once those tester kernels pop, carefully remove the lid, use tongs to pull them out (chefs treat), and then carefully pour in the rest of your kernels. Immediately cover the pot, increase the heat from medium to medium-high, and listen.
3. When the kernels start popping, use towels to pick up the pot (being cautious to keep the lid closed) and gently shake it up and down to move the kernels around. Continue cooking while shaking periodically until the kernel popping sounds slow down and you only hear 1 or 2 pops every couple seconds — that’s when it’s time to remove the pot from heat and carefully crack the lid so steam can escape. When you hear the popping slow down, it’s better to remove the pot from heat sooner rather than later, so it the bottom layer doesn’t burn.
4. After 30 seconds to 1 minute of cooling with the lid cracked, carefully pour your popcorn out onto a large rimmed baking sheet or into a big, wide bowl. Now toss with a little olive oil or butter and add some toppings! The sooner you add the toppings, the more apt they are to stick.
