Originally published on “Blaise the Baker” September 2nd, 2017
I made a “Welcome Fall” trip to Jacob’s Family Orchard yesterday and stocked up on their delicious apple cinnamon donuts, apple butter, honey, apple pie spice, amazingly rich and delicious caramel apple turnovers, tomatoes and of course popcorn! My favorite is the “Amish” style “purple” popcorn. I find it pops more evenly, has a better flavor and contains more antioxidants than a normal popcorn kernel. Anyways, I got to researching the perfect stovetop popcorn popping methods and discovered one of my own that I could not wait to tell you all about! Their are a couple of secrets that you must do – and I will explain them – and the “why” behind them as I go about the recipe. Are you ready!?
Perfect Stovetop Popcorn
3 tablespoons canola oil
1 teaspoon Kosher salt
1/3 cup “purple” style popcorn
4 tablespoons salted butter
Place a large pot over medium high heat and add the canola oil. Place 4 kernels of corn into the oil. Once the kernels start to pop – you will know the oil is ready!
Salt the oil with the Kosher salt. This will ensure that once the popcorn pops, it will be salted evenly.
Once a kernel or two has popped, add in the remaining 1/3 cup of popcorn kernals evenly over the heated oil. Remove from heat and count out loud to 40 seconds. This ensures that all the kernels are at the same temperature and thus when placed back on the heat, the popcorn kernels will all pop at the same time – leaving none unpopped.
Once 40 seconds are up, place back on the medium high heat and wait until you get some kernel popping action. Once the kernels start popping, place a lid slightly ajar on top and start shaking and moving around the pot gently. Placing a lid slightly ajar will ensure some of the steam to escape therefore making the popcorn dry which is what is desired.
Once the popcorn kernels stop popping and slow down quite a bit remove from the heat and shake a few more minutes until you do not hear popping. Remove from heat and pour into large bowl.
Place butter in the already hot pot and allow to melt. Once melted pour over the popcorn and eat while still warm / hot.