The Lost Art of Stovetop Popcorn

Are you still making microwave popcorn? Didn’t you open a bag one time, just out of curiosity, before popping and get so grossed out by all the fat and chemicals that you never bought another box of microwave popcorn again?


Well if you didn’t, let me give you a healthy and inexpensive alternative that takes just as long as the microwave version. I am talking about the lost art of STOVETOP POPCORN. And don’t even start in about the air-poppers of the 1980’s that turned perfectly good kernels into cardboard. Stovetop popcorn tastes better that the microwave version and is ten times better for you.

All you need is a large pot with a tight-fitting cover, popping corn kernels and canola oil.

Sprinkle a couple handfuls of kernels in the pot and then generously cover them with a few table spoons of oil. (You will have to experiment with the amount of corn that will fit in the pot so start small if you are unsure. You don’t want the popcorn to pop itself out of the pot!) Pick up the pot and shift the kernels around in the oil until they are all coated. Then cover tightly and put it on the stove on high. Stand by the pot and shake it back and forth every minute or so to make sure the kernels don’t burn. Once it starts popping, continue to shake it every ½ a minute. When the popping starts to slow down, shake the pot again and remove from the flame. Remove the cover immediately (stand back in case there are stray kernels ready to pop) and dump popcorn in a large bowl. Salt to taste and enjoy the healthy snack of fresh popcorn!