Around my house we’re popcorn addicts, the toddler included. Come to think about it he might be the worst of all, I have to supply him with his own bowl to avoid a brawl. But a few months ago we got rid of our microwave and attached oven.
I figured that you needed a microwave or an air popper to make popcorn, but I was wrong. Apparently you can do it on the stove top, and after a few times or doing it that way I think I might prefer the taste.
Aside from the taste aspect of popping popcorn on your stove top, there’s also the health side of it. When you microwave popcorn perfluorooctanoic acid (PFOA), which is in the lining of the popcorn bag, can leach out into your popcorn. PFOA stays in the human body for years and can accumulate, potentially reaching levels that can cause cancers in animal studies. PFOA’s are also in a class of compounds that can cause infertility.
Furthermore microwave popcorn with butter flavoring contains diacetyl, which has been linked to an increased incidence of lung disease among workers at popcorn factories.
Why not avoid that all by making it on your stove top? There’s no fancy equipment needed and you’ll be amazed how much cheaper it is than buying the bags. The only trick is to mix regularly (literally pick up the pot and give it a few shakes) to minimize burning. In addition you can use whatever oil you have on hand, but I prefer coconut oil because it lends a mild coconut taste to the popcorn. Enjoy!
In a heavy bottomed skillet, a wok or a casserole dish (my preferred choice) add oil and kernels. Over medium melt the oil, then stir the kernels evenly to mix.
Put a lid on the top, but leave an opening so that steam can escape by placing a wooden spoon between the pot.
After a few minutes the kernels will start popping. Every minute or so shake the pot to redistribute the kernels. Once the popping slows down, remove from heat. Kernels will continue to pop for another minute or so. Then put into a serving bowl and sprinkle with salt.