Popcorn made in a pan on the stove is delicious drizzled with butter, of course, but do try it with a flavorful olive oil sometime. A great appetizer to break out with friends when you’re enjoying a little wine.
makes 8 cups
- peanut oil
- fine sea salt
- extra virgin olive oil for drizzling
Get out your trusty 2 or 3 quart saucepan, one that has a lid that fits. Pour in a tablespoon or so of peanut oil, just enough to lightly coat the bottom of the pan. Add popcorn kernels to cover bottom of pan in a single layer, cover and set over medium high heat on the stovetop.
Listen for the popping to start and when it gets going rapidly, lift the pan a bit off the burner and shake it to get the unpopped kernels heading toward the bottom. Return to heat and when the popping slows and/or the popcorn starts pressing off the lid, pour popped corn into a large ceramic or wood bowl (looks, feels and tastes better than metal). Toss with sea salt and drizzle with a flavorful extra virgin olive oil.
Recipe Notes / Tips
- Make sure your popcorn is fresh for best pop and flavor. Check the bin area of your grocery or look for a packaged brand like Bob’s Red Mill or Arrowhead Mills. Store your popcorn kernels in an air-tight container.
- Popcorn is high in fiber and makes a great no-sugar snack.
- Drinks with a tart or bitter edge are delicious with this popcorn. Spike your favorite spicy ginger ale with some pomegranate juice and a hefty squeeze of lime.