Microwave popcorn is awfully convenient, but there’s something nostalgic and satisfying about popping it on the stovetop. The flavor is hard to beat, especially when you can customize the seasoning to your liking. Follow our simple recipe below, using 2 tablespoons of your favorite cooking oil. Pop as directed, and then try one of our tasty seasoning suggestions.
Stovetop Popcorn
Yield: approximately 5 cups
2 tablespoons vegetable oil or rendered bacon fat
1⁄4 cup popcorn kernels
In a large Dutch oven, heat 2 tablespoons oil or rendered bacon fat over medium-high heat. Add 2 kernels to pot, and close lid. When kernels pop, add remaining kernels to pot. Quickly place lid on pot. Cook, gently shaking pot, until popping decreases to 2-second intervals, approximately 2 minutes. Remove from heat. Season as desired.
HARVEST:
½ teaspoon dried sage + 2 teaspoons salt + Browned Butter (how-to below)
SMOKY:
½ teaspoon smoked paprika + 1½ teaspoons sea salt
HERB:
½ teaspoon fresh thyme + ½ teaspoon black pepper + 1½ teaspoons salt
SPICY:
½ teaspoon cumin + ½ teaspoon chili powder + 1½ teaspoons salt
BARBECUE:
1 teaspoon barbecue seasoning + 1 teaspoon smoked salt
How to Make Browned Butter
In a small saucepan, place ¾ cup unsalted butter. Cook over medium heat until butter is golden brown and has a nutty aroma, approximately 7 minutes. Strain through a fine-mesh sieve into a small bowl. Serve immediately.
