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This isn’t anything exciting or groundbreaking, but as a student who can’t afford fun kitchen appliances such as a popcorn popper, its nice to find alternative ways for tasty snacks. I have a tendency to over cook things, which is usually okay because I like ‘browned’ flavors. (I’ll leave that description open to interpretation) But with popcorn its either not-popped, fluffy and perfect, or burnt; no middle ground or gray areas. So I’ve finally got a system down that always lets me have perfect popcorn. Goodbye to burnt!(well, with popcorn anyway…)

3 tablespoons Canola Oil
1/3 cups popcorn kernels

Also Needed:
1 covered saucepan (3 quart or bigger)
Seasoning (endless options!)


Heat oil in the saucepan at medium heat. Put 2 or 3 kernels in the covered pan. Once all of the ‘test’ kernels have popped, take the pan off the stove, add the rest of the kernels. Cover the pan and count to 45. Put the pan back on the stove. Once the popcorn starts popping, tilt the cover slightly ajar to let out the air. Once the popping slows remove from heat and immediately dump popcorn into a serving or mixing bowl. (Beware renegade kernels popping when this happens! I always seem to hit myself in the face with one or two, haha!)

Makes 2 quarts of popcorn, a good serving for two people. Its actually a perfect serving for me, but I eat a lot. I’ve gotta work on that…

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This post is linked to Meatless Mondays.

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2 Responses to Perfect Popcorn

  1. Hi, I saw your comment on Amy’s Simply Sugar and Gluten-Free. Your blog looks really fun. I’ve put it in my favorites so I can read it all later. I’m going to try the Banana Bites recipe hopefully later today. I like your honesty. I’m new to food blogging too. It’s fun. Amy is an enormous inspiration.

  2. Chaya says:

    Thanks for posting at My Meatless Mondays. It is the season for popcorn or maybe, it is always the season for popcorn, especially when it is perfect.

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