How To Make Popcorn the Old Fashioned Way – Learn how to make popcorn the old fashioned natural way, no popper required, in a pot on the stovetop! It’s simple & healthier than microwave popcorn.
While most of us have grown used to the convenience of microwave bagged popcorn, a couple of years ago I stopped buying it when I learned that most microwave popcorn bags are lined with perfluorooctanoic acid (PFOA). That’s the toxic chemical and carcinogen that can be found in many nonstick skillets and pans– it’s approved food safe by the government, but the fumes from cooking on a PFOA skillet can kill a parrot standing nearby. This, in addition to the fact that most microwave popcorn brands contain partially hydrogenated oils, artificial colors and flavorings, and preservatives… well, let’s just say it’s not something I want to feed my family. Luckily, it’s super easy to make popcorn the old fashioned way, on the stovetop! All you need is a pot with a lid, a vegetable-based oil with a high smoke point, and… you guessed it… popcorn kernels.
According to John Russell Bartlett’s 1848 Dictionary of Americanisms, popcorn’s name was derived from “the noise it makes on bursting open.” When it comes to snack cravings, there is no sound more inviting than popcorn popping, especially on movie night.Can you imagine movies without popcorn? Surprisingly, theater owners were not on board with popcorn sales in the beginning. They thought it might create an unnecessary nuisance in addition to requiring expensive changes, like installing vents to rid the building of smoky popcorn odors. Hawkers, seeing the potential in popcorn sales, took matters into their own hands and began selling popcorn and Cracker Jack while walking up and down movie theater aisles. The Depression brought a shift in perspective for theater owners, who began to view popcorn as a small luxury that patrons could afford. Unlike most treats, popcorn sales actually rose during the Depression. Instead of installing indoor concession areas, theaters charged outside venders a dollar a day to sell popcorn from outdoor stands. In 1938 Glen W. Dickson, the owner of several theaters throughout the Midwest, began installing popcorn machines in the lobbies of his theaters. The construction changes were costly, but he recovered his investment quickly and his profits skyrocketed.
In my opinion, the best way to recreate the allure of movie theater popcorn is to pop it yourself, the old fashioned way, on the stovetop. This method lends itself to endless topping options. Trying to stay healthy? Pop it in grapeseed oil with a just a sprinkle of coarse sea salt. Feeling indulgent? Go for melted butter, cinnamon sugar and a drizzle of melted chocolate. Below I’ve listed suggested some topping ideas, but by all means be as creative as you like! What’s your favorite way to eat popcorn?
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How to Pop and Top Popcorn the Old Fashioned Way
Ingredients
- 3-4 tablespoons oil (more or less as needed), choose one with a high smoke point like grapeseed, coconut or peanut oil
- 1/4 cup popcorn kernels (or more if you like)
- large pot with a lid
Optional Topping Ingredients (choose one or combine toppings)
- 1/8 cup melted butter
- Sea salt
- Freshly ground black pepper
- 1/8 cup parmesan cheese
- 1/8 cup melted chocolate
- 2 teaspoons cinnamon sugar mixture
- 2 teaspoons nutritional yeast (vegan- sorta kinda cheese flavored topping)
- Spices like smoked paprika, cumin, chili powder or others to taste
NOTES
Instructions
- Heat oil in a large pot over medium heat. You’ll want to use enough oil to just cover the bottom of the pan, so adjust the amount according to the size of your pot. At this point, if you want to spice up your popcorn, you can also add some spices to the oil-- that way they will evenly coat the kernels as they pop! Other toppings should be reserved for later, including melted butter which can burn due to its low smoke point.You can test your oil by tossing in a few kernels and covering the pot. Once they pop, you’ll know your oil is hot enough to add in the rest.
- Add the rest of the popcorn in an even layer across the bottom of your pot.
- Remove the pot from the heat for 20 seconds to allow all of the kernels to come to the same temperature. Once 20 seconds have passed, return the pot to the heat and cover. Once the kernels are really popping, carefully move the pot back and forth across the burner to keep the kernels inside moving, so they don't burn.
- When the popping slows down and there are long pauses between pops, remove the popcorn from the heat and immediately transfer to a large bowl. If you leave it in the pot, it will burn.Toss with topping of your choice and serve while still hot.
Shelly Hughes-Jones says
It tastes so much better and the house smells like real popcorn not burned chemicals!
Shoshanah Hillman says
Thank you 🙂 I forgot all about being able to do this! I threw our microwave out. It was shorting, not cooking evenly, and my girls werent learning to cook! Thanks for what you do. 🙂
Kimberley Barca says
My uncle would pop it in peanut oil and dump in brownbags! The oil gave it a good flavor!
Bruce Fadem says
Yes! micro wave popcorn is not good for you!
Jeff Kalled says
A buttery stained grocery bag and a bit of salt: Paul Newman’s old manner of avoiding the theatre counter 🙂
Edna Dredze Schrank says
I have stopped eating processed popcorn, among other foods. I make it with the Whirla Pop! Three minutes for the best tasting popcorn., 2 tsp oil, 1/4t sp salt, 1/2 cup popcorn kernels and whirlaway.
Erika Gigstad says
That’s the only way I do it, my microwave’s wattage is kind of low.
Melissa Boldon says
I use an air popper, and add butter, onion powder, and parmesan cheese. I prefer the white over the yellow kernels.
Lynne G Siegel says
I do the lunchbag in the microwave, as well. It works great!
Sara Vail Miedema says
stove top homemade, we do it every weekend. Great stuff.
Nancy Vinciguerra Martin says
Love popping popcorn on the stove. Pour on a little butter, add salt and parmeson cheese. So so good.
Patricia C. Graef says
Only popcorn we make is the old fashioned kind…love it.
Liza VoodooDoll says
You can also pop regular popcorn in a microwave sans oil. http://lifehacker.com/5970874/microwave-popcorn-in-a-bowl-and-plate-to-reduce-unpopped-kernels
Kj Oh-No says
I make microwave popcorn with Amish grown organic corn popped in a brown paper lunch bag
Suzanne Schott McElhaney says
I’ve been doing this for years; it’s so much cheaper, too! Sometimes I add some sugar to the oil… gives the popcorn a nice lightly sweet coating. So good!
Bill Evans says
I use my induction plate with a pan to make mine…. Works really great…..
Paul McCool says
I still use an air-popper from the ’80’s…
Tori Avey says
Paul McCool that’s what my mom used to use! They work great. I’ve thought about getting one myself, but my kitchen is completely overflowing with gadgets and cabinet space is at a premium. 🙂
Debbie Shelar says
Our air popper lasted for years!!!!!!!! Actually think our daughter ran off with it.
Marsha Oliver-Hussain says
So do I because it is so fast!
Ann O'Brien Cooney says
Me too, I’m on my second one.
Jonathan Howard Smith says
The best!!
Reggie Bratton Ward says
this is the way I do it
Kirsten Roth Hall says
It is also critical to use organic corn kernels, since all others are GMO corn.
Tori Avey says
Kirsten Roth Hall actually there is no genetically modified popcorn currently available on the market. The variety of corn used to make popcorn has never been genetically modified. I learned that when researching a piece for PBS Food, found it quite an interesting fact considering so much corn in the U.S. is GMO!
Kirsten Roth Hall says
Well,thanks for this info!That is new to me. I threw my “normal” popcorn out and replaced it with organic. This will definitely put me on the safe side, less pesticides, too, no matter what.
Debra Bish says
Wow! That IS good news! I like the convenience of microwave popcorn occasionally, but I prefer the old fashioned stove method flavor the best!
Rita Davis says
I use Paul Newman’s and it is the real thing! But you are so right!!