I have the perfect stove top popcorn recipe for you guys that I’ve made about a hundred times. Don’t think this is out of your league if you’re used to bagged popcorn.
If you have 5 minutes and a pot with a lid, you can do this! Somebody cue Netflix and give me my own bowl!
Popcorn is so delicious made fresh with real ingredients, and it only takes 5 minutes on the stove top! Go wild and experiment with the toppings. I like lemon juice, parmesan, and different types of chile spices. I also love the flavor of this salted maple kettle corn. The possibilities are limitless.
One of my favorite forms of pampering myself is vegging out in front of a thriller with a bowl of popcorn. Depending on my mood, I generally stick with kettle corn for something salty ‘n sweet or I go for savory ‘n sour with a little heat.
Homemade = Choice
I dare you to try to find a bagged popcorn that tastes like my Mexican popcorn or kettle corn. When you buy pre-popped, you get squeaky styrofoam that’s as stale as a piece of cardboard. And if you buy the bags, your mouth gets coated with hydrogenated oil that lasts for hours. So I vehemently suggest making your own perfect popcorn every time on the stove top.
Lately, I’ve been all about this Mexican popcorn. It’s everything you guys. It has tajin, which is a spice blend with chile powder and citric acid. Tajin is spicy and sour and gives this popcorn a quality that makes you keep grabbing for it.
If you want to see another recipe with tajin, check out these mangonada smoothies.
Tip: I use ghee to cook the corn kernals because it’s butter without the lactose. Lactose contains milk solids that burn when over-heated, and nobody likes burnt popcorn.
salted caramel kettle corn
You don’t have to go to the fair to get fresh kettle corn. It’s easy to make that caramel drizzle we all love about kettle corn. The trick is to heat the syrup (I like maple syrup) in the pot until it’s completely covered with bubbles (about 1 minute). Then, add your butter and melt (another minute). Voila. Caramel drizzle.
No need to stir while making caramel. Just swish the pot a bit. Then, let it go a little longer because the magic is happening and you will be rewarded with a deeper caramel flavor. Pour that amber liquid while it’s piping hot and foamy over the popcorn. When you really get it right, it slightly hardens as it cools. If your caramel remains wet after pouring, then it will still taste amazing, just experiment with how long you heat it on the stove in the future or try a simple syrup instead of maple.
Perfect Stove Top Popcorn
- 1/3 cup popcorn kernels
- 2 T ghee, or 1 T coconut oil
- Pour the corn kernels into a medium pot along with the ghee or coconut oil. Cover with a lid and warm over medium heat.
- Shake pot frequently while heating. When popping slows, approximately 4 minutes, remove from heat.
- Remove lid promptly so steam can escape and transfer to a large bowl. Season with salt to taste or see notes for variations.