Stove Top Popcorn

I'm not a big fan of microwave popcorn. The flavoring they use is not only full of gross chemicals & nasty ingredients, it makes a film that sticks in my mouth. And the natural brands of microwave popcorn are always bland and/or stale tasting. So I pop it on the stove. You can get it in a bulk food section or pretty much every grocery store carries the kernels. I found some blue kernels once that were very yummy, light and fluffy.

It's super easy. I like it simple with salt and lots of butter. Ryan likes to add fun stuff like Parmesan cheese or a little Tabasco. That's the amount of butter Ryan laid out. I doubled that.

Just a little oil in the bottom of the pan. Any kind of oil. I usually use (surprise!) coconut oil. I think Ryan said he used sunflower oil here.

 Put a single layer of kernels on the bottom of the pot. Heat on medium. You will need to shake the pot a bit constantly. You don't want the kernels to burn so you need to keep them moving.

 After the 1st kernel pops, put the lid on the pan. Keep slightly shaking the pan.

It's just like microwave popcorn on how to tell when it's done. Keep it going until there is about 2-3 seconds between pops. Then remove from heat. Leave the lid on for about a minute. The kernels are still hot after you remove from heat and a few stragglers will still pop. So keep the lid on for a bit so it doesn't pop all over the place.

Salt to taste.

That's Parmesan.

 Melted butter.