Popcorn On The Stove

                                     

Just because you choose to live simply, doesn't mean you need to give up any of the basic pleasures of life... like popcorn! Back in the dark ages, before the microwave oven – before even Jiffy-Pop – people made and enjoyed this light, fluffy, tasty treat. Here's how to make it on an electric stove, wood stove, or even on a campfire.

Ingredients- 

• 
  
  Popcorn kernels
• 
  Any healthy cooking oil, with a high smoke point like peanut or canola
• 
  Sea salt, or any kind of salt and/or spices
• 
  Butter (if desired)
• 
  Sugar (optional)

Steps-

2. 1-Put a quarter pound (one stick or 113g) of butter into a large (8 quart/7.57 litres, or larger) stainless cooking pot, or any large pot or bowl that has a lid or cover. Use more or less butter as you prefer. Set aside to use once the corn is popped.
3. 2-Turn your stove to medium, which is best for this method. If you turn it up to high, you can ignite the oil and cause a kitchen fire.
4. 3-Pour a single layer of popcorn kernels into a saucepan with a lid. Pour in a healthy, high-temperature cooking oil to just cover it. Place the lid on it.
5. Heat for about 20 seconds, then remove and leave to the side for 30 seconds. This allows all the kernels to heat to the same level, to give them all the chance to pop together.
6. Place the pan onto the stove at high heat. After a minute or two, you should hear the first pop.
7. 4-Expect the popping noise to grow more and more rapid as the pan and oil get hotter. At some point, either the popping will slow down to where you don't hear any pops in a 3-second count, or the saucepan will start to overflow.
8. If the popcorn rises to where the lid lifts off the pan: before it overflows onto the stove, dump some out into the large container, and quickly place the pan back on the stove.
9. Once the popping has slowed so that you don't hear any pops in 3 seconds, dump the entire contents of the pan into the large container (the popcorn will have absorbed all the cooking oil). If you'd rather have a few scorched kernels rather than risk unpopped kernels, you can wait a few seconds longer.
10. 5-Sprinkle salt over this batch. Turn the large container upside down, and shake it to melt the butter and distribute the salt throughout.
11. Repeat from the point of adding the kernels for popping, until the large container is full.
12. 6-Place the large container over the fire or heat for 20 or 30 seconds to make sure the butter is melted through.
13. 7-Shake the popcorn one final time, right side up and upside down, to thoroughly distribute the butter and salt.
14. If want to make the popcorn taste sweeter, sprinkle some sugar on it just before you eat it. How much depends on depends on how sweet you want it to be.
15. Eat and enjoy.