Popcorn is one of the most popular snacks in America and has been for decades. It’s easy to see why: popcorn is delicious, crunchy, and so versatile. You can eat it plain or dress it up with your favorite toppings. You can make it at home or buy it at the movie theater. There are countless ways to enjoy a bag of popcorn.
But sometimes you want to do more than just pop some kernels into a microwave and scoop them out again. Sometimes you want to make perfect popcorn, the kind that pops all over your kitchen floor but tastes amazing when you eat it anyway because you used the right technique. If that’s what you’re looking for, check out our tips for making perfect popcorn.
Add Some Seasoning
One of the best ways to make popcorn is by adding seasoning. This can be done by either mixing the oil and seasoning together before putting it in the pan or by sprinkling the salt and other seasonings like salt and vinegar popcorn seasoning on top of the popcorn once it is popped. When adding seasoning to your popcorn, try mixing it in with some melted butter or oil first before pouring it out onto a cooking sheet. The butter or oil will help distribute the seasoning evenly onto each kernel, which will give you more control over how much seasoning you put on each piece.
You can also sprinkle your favorite seasonings over your popped corn once it has been transferred to a bowl or plate after cooking. This method allows you to use less salt than if you were mixing it into oil beforehand because there will be no excess moisture left behind after popping that could otherwise dilute its flavor profile.
Pop on the stove, not in the microwave
Popcorn tends to be a lot more expensive than many other snacks, so it’s important to get the most bang for your buck. There’s no need to spend $5 on a bag of microwave popcorn when you can make some yourself and save yourself money in the long run!
Microwave popcorn is also not as healthy since it often contains unhealthy oils and preservatives. It also doesn’t have nearly as much versatility; you can’t pop your popcorn on the stovetop like this recipe does, or add any sort of seasoning or topping (like these delicious garlic butter truffle cheese curls!). Finally, microwave popcorn doesn’t taste quite as good because it lacks that satisfying crunchy texture and buttery flavor that only comes from real popping corn kernels.
Use Oil, Not Butter
Popcorn is a favorite snack for many, but it can be tricky to make. Here are some tips for making the perfect bowl of popcorn. Use oil, not butter. Butter tends to burn when heated and even if you don’t burn it, it will leave an oily taste in your popcorn. Also, butter isn’t as healthy as you think: it’s high in saturated fat and cholesterol. Instead of using butter, try olive or coconut oil.
Stir often and add salt sparingly. Stirring helps to distribute the butter across the surface of your popcorn evenly so that no kernels are left uncoated with buttery goodness. While salt can add flavor to your corn, too much salt can cause it to get soggy and lose its crunchiness. Sprinkle in just enough salt for a little extra kick without overpowering your popcorn entirely.
Don’t skimp on the salt
Salt is the secret to popcorn perfection. You see, salt helps prevent kernels from exploding during popping, which means fewer burnt kernels and less wasted time. The salt also provides more flavor and prevents the popcorn from getting soggy once it’s finished popping.
Add toppings after removing them from the heat
The best time to add toppings is after the popcorn has cooled, but you can also add them while it’s still hot. Toppings should not be added while the popcorn is popping because they would burn up and get stuck in the popper.
Making perfect popcorn is all about the right ingredients and a little bit of patience
The first step in your journey toward popcorn perfection is to pick out a medium-sized pot that can hold 4 quarts of water, along with the other ingredients you’ll be using. Once you have your pot, add 2 tablespoons of oil and 1/4 cup of popcorn kernels. Cover the pot with a lid and turn on the stove to medium heat for 3-5 minutes, until all but 3 or 4 kernels have popped (it’s okay if some don’t pop). If this takes longer than 5 minutes, turn up the heat slightly but not too much! You want to be sure not to allow any burning on your popped corn while still guaranteeing adequate popping time.
Now comes the fun part: removing each kernel individually from its shell without getting burned by hot oil splattering everywhere. To do this safely without getting hurt yourself or damaging any surfaces around where you’re working (i.e., countertops), use tongs or chopsticks instead.
With a few simple tips, you can make your popcorn just the way you like it. Whether it’s on the stove or in an air popper, start with quality ingredients, and don’t skimp on the salt. Then add toppings once your perfect batch is done popping so they don’t burn off before hitting your tongue.