I'm still here! I've been buried under a pile of schoolwork, and random blog-related events, the latest being the Blurb Food Fair which I'll be sharing next week. I'm pretty beat, but I'm so ready to get back to Poppy Haus. Today's recipe is a is my go-to snack for feeding the masses over the holidays: stove top popcorn. I love popcorn, because I can make it at a moments notice, and when I do it somehow seems a little more special than a bag of chips- not to mention it's a lot better for you. There are so many ways to season popcorn beyond the old standby of butter and salt- here are my favorite fall versions using white or yellow corn kernels.
xo, Heather
How To Make Stove Top Popcorn:
3 tbsp canola oil or flavorless coconut oil (for popping)
1/3 cup popcorn kernels
Heat oil over a medium-high flame in a wide shallow pot (non-stick or cast iron work best). Add kernels and cover, shaking it to coat the corn. Leave lid slightly askew to allow steam to release. Pop and shake until you here the kernel popping drop off. 2-3 servings. Add seasoning ideas below...
Cinnamon + Brown Sugar
1 teaspoon ground cinnamon
1-2 tablespoons brown sugar
1 teaspoon coarse sea salt
Chocolate + Nuts
1/4 cup semi-sweet chocolate chips/chunks
1/4 cup chopped roasted peanuts(salted)or almonds
1 teaspoon coarse sea salt
Truffle-Rosemary
1 sprig rosemary, finely chopped
1 tbsp white truffle oil (drizzled)
1 tbsp coarse sea salt
Parmesan + Italian Parsley
2 tablespoons hand grated fresh Parmesan or Pecorino
1 tablespoon olive oil (drizzled)
2 tablespoons finely chopped Italian parsley
1 teaspoon coarse sea salt
I've only tried making popcorn in a pan on the stove once, and it turned my pan into a black mess that would NOT COME OFF!! any tips!? if I use a non-stick pan will it work better or just ruin that too??
ReplyDeleteOoh, I'm also curious about the type of pan to use.
ReplyDeleteHi guys...I'm updating the instructions, but I'll tell you here as well. I have used both cast iron and non-stick pans in the past. I sometimes use my cast iron wok with a fitted lid which works wonderfully. Good questions!
ReplyDeleteYES! We've been making popcorn non stop lately once we found the stove-top method. It's so good! Our recipe is pretty much the same as yours, with one difference. We heat the coconut oil, with 2-3 kernels in it. Once they pop, we dump the rest in and REMOVE it from heat for exactly 30 seconds. I think this brings the kernels all to the same temp? Then proceed as usual... not sure what's going on but we rarely have any leftover kernels at the bottom. I love it!
ReplyDeleteMy favorite toppings are salt, pepper, and DILL!
I will try making it your way! The dill sounds delicious!
ReplyDeleteYes! The Dill actually tastes sort of buttery, it's great. Try the 30 second thing, not sure why it helps, but it has!
ReplyDelete