Easy homemade stovetop popcorn recipe

How to make perfect popcorn without burned kernels using a simple stovetop recipeThe recipe for stovetop popcorn is simple.
Making homemade popcorn can be challenging.In addition to ensuring that as many kernels as possible pop, you should prevent the kernels from burning at the pan’s bottom!
Before my mother taught me how to make popcorn on the stovetop, I usually took the easy way out and used (gasp!)microwave popcorn.
Not only does my mother’s method pop nearly every kernel, but it also keeps the kernels from burning.She first learned this method from the back of a popcorn box decades ago.
Her method allows the popcorn kernels to reach a uniform temperature before popping, resulting in significantly fewer burned kernels and fewer unpopped kernels (typically none).
One of the most well-liked recipes on the website has been this how-to ever since it was first published in 2005.Enjoy!
Popcorn Toppings: Looking for something other than salt and butter in your popcorn?Sprinkle some grated Parmesan cheese on top!Taco seasoning, nutritional yeast, curry powder, cayenne powder, and smoked paprika are also fun and interesting toppings.
Have a favorite topping for popcorn?Please inform us of it in the comments section.
Perfect Popcorn COOK TIME 10 minutes TOTAL TIME 10 minutes SERVINGS 4 servings YIELD 2 quarts Before heating the oil in the pot, ensure that the interior is completely dry or the oil will sputter.
Ingredients: 3 tablespoons coconut oil or extra virgin olive oil; 1/3 cup popcorn kernels of high quality; 1 tablespoon butter or more, if desired; salt to taste.
On medium high heat, heat the oil in a 3-quart thick-bottomed saucepan.Allow all of the solid coconut oil to melt if you are using it.
Put three or four kernels of popcorn in the oil:
Hold off until the popcorn kernels pop.
Include the remaining popcorn:
At the point when the bits pop, add the remainder of the 1/3 cup of popcorn pieces in an even layer
Cover the pot, eliminate from intensity and count 30 seconds:
(Loudly count!With kids, it’s a lot of fun.)
After heating the oil to the right temperature, this method waits 30 seconds to bring all of the other kernels to a temperature where they are close to popping, so that when they are put back on the heat, they all pop about at the same time.
Bring the pan back to the heat:
The popcorn ought to immediately begin popping.Shake the pan gently by moving it back and forth over the burner as soon as the popping begins in earnest.
Remove the pan from the heat when the popping slows down to a few seconds between pops:
Eliminate the top and dump the popcorn promptly into a wide bowl.
Almost all of the kernels pop using this method, and nothing burns.
In the empty hot pan, melt butter:
Place the melted butter in the hot, empty pan that is currently empty if you are adding butter.
Simply toss the popcorn with the melted butter to distribute it.
Salt the popcorn according to taste:
Cool things to put on the popcorn:Spanish smoked paprika, nutritional yeast, chili powder, curry powder, cumin, grated Parmesan cheese, and cayenne pepper

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