Perfect stovetop popcorn
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Delicious popcorn isn't just for the microwave. This recipe makes it perfect even on the stovetop. Just prepare a heavy-bottomed saucepan with a lid, coconut oil (or another vegetable oil), and popcorn corn. This delicious snack will be ready in minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. corn kernels
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Cooking the dish according to the recipe:
- In a 5-6 quart heavy-bottomed saucepan with a lid, heat 1/3 cup vegetable oil (try coconut oil) until very hot but not smoking (200-230°C).
- Add a few kernels of popcorn. Once they pop, add 1 cup of kernels, spreading them out in a single layer, and cover with a lid, leaving it slightly ajar. Shake the pan to prevent burning. When the popping subsides, remove the pan from the heat and let it sit until it stops. Sprinkle the popcorn with fine salt.
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