Perfect Homemade Popcorn (Three methods!)
As most of you know, homemade popcorn is my favorite food! I will never grow tired of this buttery, crunchy snack. I'm sharing my three favorite methods to pop the kernels: stovetop, air popper, and whirley pop to make sure you have a foolproof recipe. Top with your favorite spices and seasonings for an irresistible treat!
Servings: 8 servings
Calories: 107kcal
Ingredients
- 2 tablespoons oil
- ½ cup popcorn kernel
- 3-4 tablespoons Melted Butter or amount as desired
- Popcorn Salt amount as desired
Instructions
Method 1: How to Pop Popcorn on the Stovetop
- In a 5-6qt pot on medium-high, pour in the oil and kernels. Shake the pan so that the kernels are equally distributed and cover with a lid, leaving the slightest crack for steam to escape.
- The kernels will begin to pop in 4-5 minutes. Once there's no popping for about 2-3 seconds, remove from the heat, pour the popcorn in large bowl, and drizzle with butter. Sprinkle and toss with popcorn salt or seasonings to taste.
Method 2: Whirley Pop Method
- On medium heat, add ¼ cup fat of choice to the pot and 5 kernels.
- Once those pop, pour in ½ cup kernels.
- Stir continuously until there’s no popping for about 2 seconds. Transfer to a bowl and sprinkle with butter and seasoning(s) as desired.
Method 3: Air Popper Method
- Pour kernels into the popping chamber of the popper. Position a bowl under the popping chute. Plug the popper in; popping will be complete within 2 to 3 minutes after popping begins.
- Optional: drizzle melted butter onto popped kernels and toss gently. Sprinkle with salt, if desired.
Video
Notes
Nutrition information is for 2 cups popped popcorn using 3 tablespoons of butter as the topping. Nutrition will vary depending on the type of fat chosen and volume used.
Storage:
The best way to keep popcorn crunchy and fresh is to store in an airtight container at room temperature for up for 2 days. Do not freeze your popcorn, it will change the texture.
Recipe Tips:
- Try out different popcorn toppings. There are lots of ways to season popcorn and add flavor:
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- Salt
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- Popcorn Salt
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- Nutritional Yeast
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- Parmesan Cheese
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- Taco Seasoning
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- Paprika
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- Black Pepper and Olive Oil
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- Season with salt carefully. Add a little, toss, then add more if needed.
- Cook less time rather than more. If you get the slightest whiff of a burn smell, transfer the popcorn to a bowl immediately. Popcorn can burn quickly. While the goal is to have as little or no unpopped kernels as possible, it’s better to have a few unpopped in the bowl and none be burnt.
- Choose the right cooking fat. Most oils will work for popping popcorn, but I lean more towards vegetable, popcorn oil or canola. Coconut, avocado oil and sunflower oil work as well.
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- I don’t prefer the flavor or olive oil for popcorn and it’s a bit pricier, but it can work as well. Make sure the heat is on medium instead of medium-high.
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Nutrition
Calories: 107kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 34mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 131IU | Calcium: 2mg | Iron: 0.3mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!