{How To} Pop Perfect Popcorn on the Stove

15 Apr

I’ve decided I will never run out of material to write about for this site. There is just so many things to learn and an infinite number of recipes to make! I told you last month about the Foodie Penpals Program I participate in, remember? Well, I had a little something special I was working on for my penpal for this month and it called for popcorn. Not microwave popcorn, and air popped would have been ideal but I don’t have a popcorn maker.

I had the popcorn seeds but my attempts to pop perfect popcorn in the past were imperfect so I did some research and found my error. I’d been using vegetable oil, which tends to burn, that’s why my popcorn was getting over done before all the kernels had finished popping. Canola oil is the right choice for popping perfect popcorn. {Coconut, Peanut, Sunflower, Safflower are also acceptable choices}

*Note: My popcorn is not your average popcorn, which is why it may seem like it in the pictures! But the process is still the same for all popcorn! More about that at the end of the post.

Got your canola oil? Good! Next, we need a heavy bottomed pot with a fitting lid.

Add 2 Tablespoons of canola oil to the pot and 3 kernels of popcorn. Put the lid on the pan and turn stove to medium high heat. When the kernels pop it means the oil is ready.

Remove pan from heat and add 2/3 cup of popcorn kernels.

Shake the pot to coat the kernels with the oil and evenly spread the kernels in the pan. Then return the pan to medium high heat. {No more shaking!}

When the first kernel pops, quickly put the lid on the pan.

{I apologize, the lid doesn’t make for very pretty pictures!

When the popping is 2-3 seconds apart, remove the pan from the heat!

Okay, so about this popcorn! This is called Tiny But Mighty popcorn and it is farm grown locally in Shellsburg, Iowa! I love love love local products!

“The popcorn (or maize) from Tiny But Mighty is native to North America and can claim the “heirloom” title because the genetic make-up of their product is virtually identical to the corn that covered this part of the world for thousands of years. In the 1850s, Native Americans shared this unique corn with a pioneer family who enjoyed it for generations. And it’s not just history that makes this product stand out — it tastes absolutely fantastic. Compared to typical popcorn varieties, Tiny But Mighty’s popped kernels are smaller and denser, which results in a concentrated burst of flavor that reduces the need for added flavorings like butter or salt. Plus, when the heirloom kernel is popped, the hull disintegrates, making the product much more enjoyable to eat — you won’t have to worry about sharp hulls stuck between your teeth.”

{Excerpt from Whole Foods Blog – Whole Story}

If you want to see for yourself what all the fuss is about, order your own Tiny But Mighty popcorn from their store!

Check back for a finger-licking good snack recipe I made with this popcorn!

See also, Caramel Dark Chocolate Snack Mix!


5 Responses to “{How To} Pop Perfect Popcorn on the Stove”

  1. Paula Kelly-Bourque (@VanillaBeanBake) April 15, 2012 at 10:20 pm #

    Great post and I loved learning about the Tiny but Mighty popcorn. Who wouldn’t love a popcorn kernel with a hull that disintegrates when popped!


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