Do you like popcorn? I do. I really, deeply love popcorn. I love it almost as much as I love chocolate, which is a whole lot. I love it so much that an ex-boyfriend once left a popcorn maker on my stoop after a break-up.
So I am about to blow your mind: you need exactly zero special equipment to make amazing popcorn on your stove. You just need dried corn kernels, oil, and a big pot with a lid. Seriously, this recipe is even easier than baking a wheel of brie, if that’s possible. (Don’t tell Heather!) Once you start making popcorn this way, you’ll never go back to the fake-flavor stuff. The key is in how you season it…
Melted butter with a touch of maple syrup? Olive oil with fine-ground salt and fresh pepper? Or with paprika, garlic powder, and a pinch of cayenne? How about with walnut oil and shaved parmesan? Or tossed with melted Mexican chocolate, cinnamon, and sea salt?
Tonight, I made hippie corn, dressed with olive oil, Braggs Liquid Amino Acids, garlic powder, paprika, black pepper, and loads of nutritional yeast. But more often than not, I make bourgeois corn, seasoned simply with olive oil, salt, pepper, and truffle oil. That’s right: truffle oil. I am serious about my corn.
This recipe walks you through how to pop the corn. The seasoning it is up to you—that’s half the fun.
I hope you enjoy this one, ‘cause I do!
- dried corn kernels
- olive oil
Pour a good dash of olive oil in the bottom of a large, lidded pot. Cover about half the bottom of the pot with a single layer of corn kernels. Shake corn around in oil until lightly coated. Turn heat to high; cover pot tightly. Popping should start in 2-3 minutes. When popping begins to slow, keep pot covered and shake lightly to move remaining kernels to the bottom. When pops slow to every 10-15 seconds, turn off flame and leave pot, covered, for another minute until popping ceases completely. Pour popcorn into a large bowl, and season with olive oil, salt, and pepper, or desired seasoning.