in.gredients

Recipe: Stove-Top Popcorn

with 3 comments

In the age of single-use, disposable containers, the popcorn bag may be a prime example of something we’ve become so used to that we’ve forgotten it’s not even necessary. Here’s a throwback: stove-top popcorn! Ever tried it? It is practically as quick as the microwave variety, and has the great advantage that you can flavor it however you want.

To make your own stove-top (bag-free!) popcorn, you’ll need a large pan (at least 3 quarts) with a lid, canola, vegetable or olive oil, and anything else that you think would be delicious on popcorn. Cooking On the Side has a great page with several recipes that can help get you started. From classic plain popcorn, to caramel corn and kettle corn, they’ll walk you through exactly how to do it. Happy poppin’!

(image: Many Software)

Written by jmalsky

December 8, 2011 at 1:47 pm

3 Responses

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  1. Stove top pop corn is the best! It’s a better flavor than microwave and without the harmful chemicals that are present in the bags. It’s so easy! I like to add a spicy seasoning mix I have, but just salt is great too.

    Paula Jakobs

    December 8, 2011 at 2:06 pm

  2. Reblogged this on Paolo Belcastro and commented:

    For those like me who don’t do microwave.

    Paolo

    December 8, 2011 at 2:07 pm

  3. I always stove top popcorn in coconut oil. Yum. Lately I’ve been buying the rainbow popcorn in bulk. But it is possible to microwave popcorn without oil as well. I have a bowl designed for that purpose I bought years ago, but I think you can actually put an ear of popcorn (on the cob) in the microwave in a bag. So you can be as fat free as you want it to be.

    Lori Appleman

    December 8, 2011 at 5:00 pm


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