Salty
Stovetop popcorn, three ways
About the same time as a microwave bag, and much better.
10 minServes 2–3By Diego Ramírez
You'll need
- 1 tbsp neutral oil
- 60 g popcorn kernels
- Classic: melted butter + salt
- Sweet: cinnamon + sugar
- Cheesy: finely grated parmesan + black pepper
Method
- Heat the oil in a large lidded pan over medium-high heat with 3 kernels in it.
- When those pop, add the rest, cover, and shake the pan gently every few seconds.
- When the popping slows to a few seconds between pops, take it off the heat.
- Tip into a big bowl and toss straight away with your chosen topping.
Well-made tip: keep the lid slightly ajar so steam escapes. That keeps the popcorn crisp, not chewy.
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