Stove-Popped Popcorn with Bollywood Coconut Curry Seasoning
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Since I had some of the Bollywood Coconut Curry Popcorn Seasoning that I made for Joanne leftover for myself, I decided to give making popcorn on the stovetop a shot. I searched online to learn how to pop popcorn kernels, and came across a great post over on the Recipe Girl site. I only used 1/2 cup of popcorn kernels, and used probably 3 tablespoons of oil. It was a lot of fun. Our cat, Jinx, was seriously interested in seeing all of the popping action. I did add some salt to the kernels, but probably shouldn’t have, since the seasoning was salty enough. I also realized that I goofed and didn’t pulverize the coconut before adding the other spices when I made the seasoning mix, so most of the coconut sank to the bottom. It was still really tasty, though, and very different from “normal” popcorn seasonings.
Stove-Popped Popcorn
Recipe Girl
Yield: Roughly 24 cups (6 servings)
Prep Time: 10 min Cook Time: 10 min
This method turns out popcorn that is popped… all of it! And it’s so much better than microwave.
Ingredients:
1/4 cup canola or vegetable oil
1 cup popcorn kernels (I prefer Orville Redenbacher)
sea salt (optional)
melted butter or additional toppings or mix-ins, as desired
Directions:
1. Take out a pot with a large surface area (one that has a matching lid). A 5-inch deep, 9-inches across pot is perfect for 1 cup of popcorn.
2. Pour in the oil and then add the popcorn kernels. Sprinkle in a bit of sea salt, if desired. Shake the pan around to evenly distribute the kernels and coat them with oil. The pan should be big enough so that the kernels are not over-crowded and/or piled on top of each other.
3. Turn heat to medium and begin to slide the pot back and forth over the burner. Keep sliding/shaking the pan back and forth to evenly distribute the heat to all sides of the kernels. Eventually (3-5 minutes later), the first kernel will pop. At this point, put the lid on the pan. Keep sliding/shaking the pan back and forth and the other kernels will begin to pop. Keep that pan moving back and forth until the popping slows down and the kernels are all popped. Remove the pan from heat.
4. Toss popcorn with melted butter and/or other seasonings, and serve immediately.
Big Flavors Rating (for the popcorn popping method): 5 Stars
Big Flavors Rating (for the seasoning): 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
