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A while back I decided to have a grand old time with Dear Son teaching him a valuable life and college student skill – making popcorn in a pot. To quote dear college age son “when you’re in college you don’t have a lot of money and popcorn is cheap to make”. Don’t you love it when they finally learn some important life lessons? Anyway, DS (Dear Son) was loving the super spicy Mexican Chili Popcorn I’ve been making and it was time to give him popcorn wings and let him fly. (Can you hear the inspirational music in the background?).

We had a fabulous time coming up with new, creative popcorn flavors while teaching DS the fine art of popcorn popping. Many of the recipes came under the “Just because you can” category. Six gallon bags of flavored popped popcorn later I can honestly say I’m super proud of my quick learning DS and his popcorn making ability – he’s on the Matten Dean’s list! To quote DS after he read this article “I am so smart”. I am officially calling today “Fun with Popcorn Day”. SO fun!! And the best part – spending time with DS. Priceless.

So many types of popcorn…so little time

In the past I’ve made Hot Chocolate Popcorn so making other flavors based upon DS’s creativity (and mine too!) wasn’t too much of a stretch.

My favorite Air Pop Popcorn ingredients

Tastes like movie theater popcorn without the calories (or having to go to the movie theater).

Basic Popcorn in a Pot

This is the basic recipe for making popcorn on a stovetop. The key is making sure the oil gets hot enough for the kernels to pop. Once they reach that temperature, you can turn the heat down slightly making sure the kernels are still popping. It’s essential that you keep shaking the pot side to side and back and forth so the popcorn doesn’t stick or burn.

Basic Popcorn in a Pot

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Author: Sharon Matten - Kosher Everyday
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15
Yield: 15 cups 1x
Category: Snack
Method: Cooking
Cuisine: Gluten Free
Diet: Kosher

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Description

This is it! The basic popcorn in a pot recipe you’ve been looking for. It’s perfect for adding your favorite toppings without a lot of fat.

Ingredients

Scale

2 tablespoons oil (canola)
1/2 cup unpopped popcorn kernels (I like Orville Redinbacher – it does pop better!)
popcorn salt (optional)

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Instructions

Place the oil in the bottom of a 6-8 quart pot with a tight fitting lid.
I love using a pot with a glass lid so you can have fun watching the popcorn pop.
Rotate the pot so the oil completely covers the bottom.
Add the popcorn then cover the pot with the lid.
Turn the heat up to high, constantly shaking the pan in a front back motion to keep the popcorn from burning.
When the corn starts to pop, turn the heat down to medium-high and continue shaking the pot.
When the popping slows down to the point where nearly all the corn has popped, turn of the heat leaving the pot on the burner, allowing the remaining kernels to pop.
Transfer to a large bowl and sprinkle with popcorn salt.

Equipment

Orville Redenbacher’s Gourmet Popcorn Kernels

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Stainless Steel Mixing Bowls

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Notes

I like to use the Kernel Seasons popcorn seasoning. It packs a lot of flavor with just a little. I’ve also found awesome popcorn salt at GFS. Just be careful, a little goes a long way.

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Hot Chocolate Salted Caramel Popcorn

This is the easiest way to make Hot Chocolate Salted Caramel popcorn. You can also make it using the method in the Gourmet Chocolate Drizzle Hot Chocolate popcorn. The Salted Caramel from Starbucks is dairy, but there are other non-dairy hot chocolate mixes on the market that you can use as well to keep the recipe pareve.