Pretty Simple Popcorn
Pretty Simple Popcorn
Stovetop popcorn just requires 4 ingredients and a few tricks. A very important aspect of getting the popping just right is the heat of the pan. Avocado oil’s high smoking point allows for the kernels to easily pop without burning or sitting in a smokey pan. And of course, there are the added health benefits to cooking with avocado oil over any other vegetable oils as well. A heavy bottomed pan also minimizes the risk of burning your batch, give the kernels a swirl and let them do the work! Have fun with your toppings, using flavored salts or seasonings, or sweeten things up with a vanilla honey drizzle at the end.
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Equipment
1. Pan
Ingredients
- 3 tbsp Santos avocado oil
- 1/2 cup popcorn kernels
- 4 tbsp unsalted high-quality butter, melted
- Sea salt, to taste
Instructions
Heat avocado oil in a large (8-12 quart) heavy-bottomed pot or dutch oven over high heat. Place a few kernels into the pot and cover. These are the test kernels and once they pop, it means the oil is officially hot enough to pop all the kernels at the same time. Measure the remaining 1/2 cup of popcorn kernels and begin preparing your butter by melting it either in a microwave-safe bowl or on the stovetop.
Once the three test kernels have popped, immediately add the 1/2 cup of popcorn kernels to the pan. Cover and remove from heat, gently swirling from side to side for 20 seconds. Return the pan to the heat, and the popcorn kernels will almost immediately begin popping.
Once the kernels are about halfway done popping, slightly crack the lid to allow excess steam to escape. Do this when the pot is approximately halfway full with popcorn, or about 30 seconds to 1 minute after they've popped, don’t worry too much about the timing of this.
If needed, you can gently shake the pan side to side to allow any remaining kernels to make it to the bottom of the pan to pop. Once the popping has slowed or just stopped, immediately pour the popcorn into your serving bowl.
Evenly pour the butter across the popcorn, tossing to coat. Sprinkle in the salt, stopping to taste test and adjust the salt levels as needed.
For a sweet popcorn option: Melt 2 tbsp honey and ½ tsp vanilla extract with the butter, mix constantly to emulsify and create a smooth caramel coating. Pour over your popcorn and toss to coat completely.
