When I was a little girl my best friend’s dad would make old-fashioned popcorn on the stove for his late night snack. Jennifer and I would sometimes find his almost empty bowl by the couch when we were playing the next day. I loved to find that bowl. The salty, crunchy popcorn had the best flavor!
One night I happened to be sleeping over at their house and I saw the magic. He wasn’t using a boring air-popper like we did at our house. He was cooking his popcorn on the stove. I was in awe. I had to learn how to do that…..catch me after the jump for the rest of the story and the recipe. You can even use healthy coconut oil, and not lose any of the tastiness! Do I have your attention yet?
I went home and told my mom the exciting discovery. “Can I make it, Can I make it? Huh, Huh, PLEASE.” I still hear her answer every time I make it as an adult. “Sorry honey, it’s not safe. You could pop your eye out.” Devastated!
I promise I was not a naughty child, well not usually. But one night when my parents were gone, I decided that, so help me, I was going to make that yummy stove popcorn. It turns out that shaking a pan back and forth on the stove is apparently too much for a young girl to handle and….wait for it…..I did get a hot kernel to the corner of my eye. Dang it, I hate it when my mom is right.
Needless to say I was banned from trying my popcorn making skills again in my mother’s kitchen until I was much older. Now that I have my own kitchen I make this popcorn all the time, because I LOVE it, and I’m happy to report that I have not had another incidence of harm in over 20 years. Go me!
This recipe has three all natural, simple ingredients. You can feel good about popping up a batch for your next movie night, or anytime you need a little popcorn fix.
Old Fashioned Popcorn on the Stove
Yeilds 7-8 1 cup servings
1 1/2 tablespoons canola oil*
1/3 cup popcorn kernels
salt to taste
Combine oil and popcorn in a two quart sauce pan, place a tight fitting lid on top. Place on stove and turn burner to high. As you hear the oil start popping begin shaking pan back and forth softly, taking care to securely hold the lid down as well. Continue shaking back and forth until you hear a 2-3 second pause between popping. Remove from heat and keep lid secured until you are positive the popping has stopped. Pour into a heat safe bowl, salt to taste.
*Coconut oil works perfectly with this recipe. Just think, with all the healthful benefits from the coconut oil, you won’t have to feel bad about eating the whole batch yourself.