It is very convenient to throw a paper bag into the microwave and have popcorn ready to munch within a few minutes. The problem is that microwave popcorn obtained this way is not as tasty and healthy as stovetop popcorn.
Popping corn on a stove is not as difficult as it may seem, and it doesn’t take a long time either. After doing it a few times and learning some small secrets, you will not be tempted to buy popcorn in paper bag anymore.
Here’s how simple it is to make popcorn in the traditional way.
What you will need:
– 3 tablespoons sunflower oil
– 65-75 g popcorn kernels
– A deep, double-bottomed pot with a lid, preferably made of glass
Heat up the oil on medium-high heat. Drop a few kernels into the oil to test if it’s hot enough; when they start popping, add the rest of the kernels. Don’t forget to cover the pot to avoid popcorn jumping all over the kitchen. Shake the pot frequently without removing it from the heat, to make sure that the kernels at the bottom won’t burn.
After the kernels stop popping, turn off the heat but continue shaking the pot for a few more minutes.
Don’t remove the lid until you are sure that all the kernels have popped. You can add grated cheese, salt or any other spice you like to flavor your popcorn while it’s still hot. You will find that popcorn you make this way is much more flavorful compared to microwave oven popcorn.