by Maria on January 6, 2012
I rediscovered stovetop popcorn a couple of summer's ago when visiting family in Sweden. It was such a treat. Healthier and fresher than microwave popcorn and tastier than air-popped popcorn, I was hooked on the simplicity of popping popcorn in a pot on the stove. These days my kids just can't seem to get enough of it either and we probably have it almost once a week.
All you need to make this delicious treat is canola oil, a large heavy-bottomed pot with a lid, and popping kernels. We generally just top it with some Kosher salt, but you could take up a notch and add spices to your liking.
2 tablespoons canola oil
1/3 cup popping corn
1. Heat canola oil in a heavy-bottomed pot over medium-high heat. Add 3 corn kernels and put lid on.
2. When you hear the kernels start to pop, add the rest of the kernels. Close lid. Occasionally, put the lid slightly ajar to let steam escape. Also, shake the pot back and forth a bit every now and then.
3. When the popping slows, turn off the heat but leave the lid on for another minute to allow popping to stop completely. Sprinkle with salt and enjoy!
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