Our dad always made the best popcorn, and he passed his secrets on to us. We have been eating this for so long, that I never even knew there was such a thing as microwave popcorn until middle school, and never tried it until high school! So in honour of father’s day, here’s our dad’s recipe for stovetop popcorn.
This recipe is also much healthier than any microwave popcorn. You can also add any number of flavourings to dress up this popcorn. One of my favourites is adding a sprinkle of cheese powder, the orange macaroni and cheese sauce mix that I get from the local Bulk Barn; you can also try these other sprinkled flavours:
- parmesan cheese and garlic powder
- paprika and salt
- salt and freshly ground black pepper
- toasted sesame seeds and salt
- dried mustard powder and salt
- freshly chopped herbs, such as dill or sage
- cinnamon sugar
Or cook in various oils:
- chili oil
- rosemary oil
- garlic oil
- 1 Tbsp vegetable oil
- ¼ cup plain popcorn kernels (our dad always said Orville Redenbachers was the best)
- a sprinkle of salt
- In a medium saucepan with a lid, heat the oil over medium heat. Add three popcorn kernels and cover with the lid.
- Heat until the three kernels pop. This indicates the oil is hot!
- Add the rest of the popcorn kernels to the pot, and cover again. Continue to cook over medium heat, shaking the pot often. The kernels should start popping in about 30 seconds.
- Keep shaking the pot over medium heat until the kernels stop popping. Pour the fresh popcorn into a serving bowl and toss with salt. Enjoy!
- Sometimes I like to forgo the salt and add a spoonful of cheese powder instead.