My son LOVES popcorn – it’s one of our favorite family snacks. I love making stove top popcorn because we know what’s in it. Microwave popcorn is convenient, but after making the switch to stove top popcorn, we can’t imagine going back – it just tastes so much better than the stuff you microwave. And I won’t get on any soapbox but the microwave stuff is filled with chemicals.
Popcorn choking hazard – The American Academy of Pediatrics recommends kids should be at least 4-years old before eating popcorn due it’s choking hazards – did you know it’s one of the top choking foods? Please use your best judgement when feeding your kids popcorn. Even my son who is nearly 6 is always supervised when eating popcorn – just in case!
The ingredients are so simple!
- ½ Cup whole kernels, I like to buy in bulk
- 2 teaspoon canola oil (or vegetable oil, coconut oil)
- ½ teaspoon salt (or more if you’d like)
- Melted butter to taste
- You’ll also need a stove top pan with a lid.
- Pour your canola oil into a pan, over medium-high heat.
- Once the oil is hot, pour in your kernels and your salt.
- Stir the popcorn kernels around with a wooden spoon to evenly coat them all.
- Put a lid on the pan. I have a pan with a vented lid – which is nice because you’ll have a lot of steam as the kernels pop.
- Shake pan periodically while kernels heat up. When they start popping you shouldn’t need to shake as much – just be careful not to burn the kernels. It might take a few times on the stove to figure out the heat and your particular stove. But it’s worth mastering!
- Pour into a bowl and add melted butter.
What’s your favorite seasoning for popcorn?
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