Plain Popcorn

I love making popcorn, couldn't be without my Worley-Pop to make it. I use 1 tsp oil, and 1/3 c popcorn to keep calories down, sprinkle with a variety of seasonings. Had a big bowl earlier today, and every kernel popped.

• Mona

• Carlisle, PA

• 2/10/2023

To many people, the concept of making stovetop popcorn is new, so kudos for posting even the simplest of recipes! My favorite twist is using my WOK for the cooking vessel. The kernels move to the bottom as other pop, and it is big enough to make a good-sized batch for a few people to enjoy.

• dnr7

• Denver, CO

• 5/5/2020

cannot believe this "recipe" was posted

• rcraig1

• Coquitlam BC Canada

• 7/12/2019

I prefer popcorn cooked in a brown paper bag in the microwave. Recipe on Epicurious too. Have been doing it that way for about 10 years now. Will never go back to doing it on the stove.

• loriltx

• Houston

• 1/24/2019

I do Popcorn this way: 20g canola oil, 40g Popcorn, salt and sugar. Place three kernels in the oil and heat covered pot at medium to high heat. When the third kernel pops add remaining corn and wait, off heat for thirty seconds. Return pot to heat covered with a mesh screen and shake. When popping stops add salt and sugar to taste.

• nelson87

• Southern Connecticut

• 9/7/2013

My first time making stovetop popcorn! I only had olive oil, and made the mistake of adding some butter to it because I was afraid that it wouldn't melt butter after I popped it. It smoked a lot and made me worried that it was burning, so not all of it popped. But I added a tablespoon or so of chopped butter and a good sprinkling of kosher salt to the popcorn and threw the lid back on there, then stirred it with a spoon after it got sort of melty. Turned out delicious. I don't think popcorn salt is necessary, the kosher salt was fine.

• Anonymous

• Phoenix, AZ

• 6/10/2013

So easy and my son loves it. You can flavor the melted butter with hot sauce. Reminds me of my childhood.

• karenvoc

• Nutley NJ

• 9/9/2011

So easy! Will never buy microwave popcorn again.

• Anonymous

• San Francisco

• 9/21/2010

Great- but I only had olive oil, which smoked as it popped... Hee hee good thing I read the recipe! Like everyone else, I know how popcorn happens but wasn't sure about the particulars... whether to add oil before or after popping, how high the heat should be, etc. I would have added about 3 cups of kernels if I hadn't read the recipe, and had it coming out the windows!

• aliptac

• san francisco

• 9/10/2010

This recipe was a revelation, having grown up with "jiffy pop" and microwave popcorn. Followed instructions exactly and had evenly cooked, perfect popcorn in a couple of minutes.

• vlreynolds

• Toronto

• 12/31/2009

This was a revelation, having grown up with "jiffy pop" and microwave popcorn. Followed instructions exactly and had evenly cooked, perfect popcorn in a couple of minutes.

• vlreynolds

• Toronto

• 12/31/2009

我需要给我女儿的幼儿园带来爆米花this week. I need to make the popcorn the night before and place it into individual serving bags. Any tips on how to keep it crisp and tasting good for 12 plus hours? Also suggestion on the type of bags to use? (I would like to use the wax paper sandwhich bags -- trying to make them compostable. )

• Anonymous

• San Francisco

• 10/28/2009

Love homemade popcorn. I think peanut oil is the best choice, dome unsalted butter, and a little popcorn salt (really finely ground salt) and you are all set. Also it is best to keep your popcorn kernels in the refrigerator after the jar is opened.

• kerriegary

• brookfield, wi

• 9/25/2009

As some previous reviewers suggested, I mixed the oil with the popping corn and added them to the pan together. It turned out great! I would have never known how to make popcorn if not for a recipe, so I'm so glad to have found this one!

• goddessnike13

• St Louis, MO via Spokane, WA

• 5/5/2009

Wide bottom pan makes for quicker popping but also allows the popped corn to start burning before the remaining kernals have popped. Also, type of oil affects the taste of popcorn to a small degree. Will try coconut oil which an earlier reviewer also recommended.

• Anonymous

• Annex in Toronto

• 1/4/2009