Popcorn Three Ways


Anyone who knows me, knows that I love popcorn. It is my go-to favorite snack and nothing beats homemade. Heck, sometimes I will even have it for a late dinner if Troster isn't going to be home. I have three easy ways to make it and my preferred topping is just some good quality olive oil and sea salt. I will say that the actual popcorn kernel makes a difference too. I'll share a few links at the end of the post of where I buy all of the ingredients.

  1. Air Popper: This is what I use the most when making popcorn. I think the popcorn turns out super fluffy with the air popper.

  2. Paper Bag Popcorn: I use a brown paper lunch sack, add two tablespoons of kernels, two minutes in the microwave and it's done.

  3. Stovetop: This is what I call "fancy popcorn." You don't need to add anything except the sea salt at the end because the olive soaks into the kernels as they pop.

Basic Popcorn Recipe

For all three options, use 2-4 tablespoons of popcorn (definitely more than 4 if you are sharing).

While the popcorn is popping in the air popper or in the paper bag, heat up some olive oil (a few tablespoons to a 1/4 cup) in a saucepan or in the microwave. I usually heat it for one minute or so in the microwave. When the popcorn is done, transfer to your favorite large bowl and drizzle the olive oil over the popcorn. Toss and add some flaky sea salt, or pink himalayan sea salt.

- For the Stovetop: Heat a large dutch oven on medium-high heat. Add a few tablespoons on olive oil and a few kernels to the pot. Once you hear a sizzle from the few kernels, add in the rest of them. Cover the pot 3/4 of the way, so some steam can escape. Shake the pot a little as the kernels start to pop. When the popping is almost complete, transfer to a large bowl and sprinkle with salt.


Making homemade popcorn really is that simple, and delicious! Here are some links to my favorite popcorn products:

Olive Oil

Popcorn

Air Popper

Maldon Sea Salt

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