Stovetop Popcorn with Olive Oil and Sea Salt
In short: Popcorn popped in a covered pot with a little olive oil, then tossed with sea salt. Light, crisp and ready in under 10 minutes. It takes about 10 min in total and makes 6 servings.
- Prep
- 3 min
- Cook
- 7 min
- Total
- 10 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 120 kcal
Popcorn made in a pot beats the bagged kind for crunch and flavor, and it costs a fraction as much. A little oil, a tight lid and a few seconds of patience are all it takes. The kernels are heated gently first so that nearly all of them pop, and a cracked lid lets steam out so the popcorn stays crisp. Serve it warm with just salt, or use it as a base for sweet and spicy toppings.
Instructions
- Pour the oil into a heavy 4-liter (4-quart) pot with a tight lid and add 3 popcorn kernels. Cover and heat over medium-high heat.
- When all 3 test kernels have popped, take the pot off the heat. Add the rest of the kernels in an even layer, cover and wait 30 seconds. This brings the kernels up to the same temperature so they pop together.
- Return the pot to the heat. The kernels will start popping within a minute. Shake the pot gently every few seconds and keep the lid slightly ajar so steam can escape.
- When the pops slow to 2 or 3 seconds apart, remove the pot from the heat. Keep the lid on until the popping stops.
- Tip the popcorn into a large bowl, sprinkle with the salt and toss well. Taste and add a little more salt if you like.
Tips
- Fine salt clings better than flakes. Grind coarse sea salt to a powder in a mortar or spice grinder if that is all you have.
- Crack the lid while the popcorn pops. Trapped steam is the main reason homemade popcorn turns chewy, and a small gap fixes it.
Questions and answers
Why do some popcorn kernels not pop?
Kernels pop when the moisture inside turns to steam. Old, dry kernels have too little moisture left. Store kernels in an airtight jar and use them within a year.
Can I flavor stovetop popcorn?
Yes, add flavorings at the end. Toss the warm popcorn with the salt and a pinch of smoked paprika, cinnamon sugar or nutritional yeast. Adding them to the hot pot would burn them before the kernels pop.
How do I stop popcorn from going soggy?
Let steam escape through a cracked lid and tip the popcorn into a wide bowl as soon as it finishes. Do not cover it until it has cooled completely.
How long does it take to make Stovetop Popcorn with Olive Oil and Sea Salt?
About 10 min in total: 3 min of preparation and 7 min of cooking.
How many calories are in Stovetop Popcorn with Olive Oil and Sea Salt?
About 120 kcal per serving, with 2 g of protein, 12 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 120 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 12 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sugar | 0 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
