Popcorn پاپ کارن on stovetop by morEwish

Of all the salty, crunchy, savory snacks out there, stovetop popcorn is one of the tastiest and cheapest snacks. This cooking method for Stovetop Popcorn is so easy, results in nearly every kernel popping and nothing burns, leaving you with a nice big bowl of beautiful popcorn!

I’m on a mission to make sure everyone knows how to make popcorn from scratch. Today, I’m sharing all of my popcorn-making tips so you can make perfect stovetop popcorn at home, too. All you need are popcorn kernels, a good pot with a lid, oil and salt. You can do it! 

Always use a good, heavy-bottomed pot. Don’t crank the heat up too high. It’s too easy to burn oil at temperature higher than medium heat, and if you catch even a whiff of smoke coming from the pot, your popcorn is going to taste burnt.

Start with two popcorn kernels to gauge the temperature. Once those pop, your oil is hot enough. Add the remaining kernels and remove the pot from the heat for 1 minute. This primes the popcorn to pop without burning the oil.

Tip the lid ever-so-slightly while the popcorn is popping. That way, the popcorn doesn’t steam itself in the pot and lose crispness. Continue cooking until the popping sound slows to about one pop per every few seconds. 

Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though. Season with salt carefully. You can always add more, but you can’t take away too much.

Video in Urdu:

Video in English:

Ingredients:

1/4 cup vegetable or coconut oil
1/2 cup popcorn kernels (yellow or white)
Salt , to taste