Stovetop Popcorn - The Hearty Vegetable

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Serves 2-4

To prevent scorching the popcorn, use the heaviest pot available.

Try a variety of seasonings on your batches of popcorn. Truffle oil makes for a special treat, as does a blend of dried basil, garlic salt and very finely grated Parmesan cheese. A popular vegan topping is nutritional yeast. Simple olive oil and salt is another winner.


-1/2 cup popcorn kernels

-1 ½ Tbs olive oil

-1 ½ Tbs canola oil

-2-4 Tbs butter

-Salt to taste


-Coat the bottom of a large pot with the olive oil and canola oil and add three kernels of popcorn. Heat over medium high.

-Meanwhile, melt butter in a small pan over low heat.

-When the first kernel in the pot pops, add the remaining popcorn kernels.

-Cover the pot, leaving the lid slightly offset so steam can escape.

-Using oven mitts or potholders, shake the pot frequently throughout the remainder of cooking.

-When the kernels begin to pop, reduce heat to medium. Moderate the heat throughout cooking—keeping the popping environment hot enough to pop the kernels rapidly and create a pleasant toasty smell, but not so hot that the popcorn scorches.

-When the interval between popping sounds slows to 4 seconds between pops, remove the pot from the heat and transfer popcorn to a large bowl.

-Immediately top popcorn with salt.

-Pour melted butter over the popcorn and toss.

-Sample a kernel from the bottom of the bowl and add more salt if desired.