Stovetop Popcorn Many Ways
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Stovetop Popcorn Many Ways, from top clockwise, mini marshmallows, chocolate chips and salted peanuts, melted chocolate, sweet and spicy barbecue rub, finely grated parmesan cheese, and truffle salt. Associated Press |
2-3 tablespoons olive oil (depending on size of the pot)
1/3-½ cup popcorn kernels (depending on size of the pot)
Popcorn toppings
Dry toppings
Truffle salt
Ragin' Cajun Spice mixture
Lemon-pepper salt
Finely grated parmesan cheese, about 1 cup
Italian spice blend and finely grated parmesan cheese
Maple sugar and crispy bits of smoked bacon
Mini marshmallows, chocolate chips and chopped salted peanuts
Mini M&M's, chopped roasted almonds and dried coconut
Barbecue rub
Wet toppings
Melted chocolate
Melted chocolate and peanut butter
Melted caramels and a pinch of salt
Be certain to spread the popcorn flat on a baking sheet before adding wet toppings, then let it set before serving.
Elizabeth Karmel for The Associated Press
Fine-grain sea salt or other seasoned toppings
Heat an empty cast-iron Dutch oven over low heat for 2 minutes.
Add enough olive oil to the pot to thinly coat the entire bottom. Add a single layer of popcorn kernels. You want them to be touching but not more than one layer thick. Increase the heat to medium and place the lid on the pot. Wait until popping begins, then turn the heat down slightly.
Shake the pot every 30 seconds or so. Start shaking a bit more when the popping starts to subside. When the kernels stop popping in unison and you only hear one pop every couple of seconds, it is done.
Pour the popcorn into a large bowl. Season generously with the toppings listed below, or another one of your favorites. Toss the popcorn in the bowl and sprinkle with additional seasoning several times to make sure you have an even coating. Serve immediately or let cool.
Half-cup kernels makes about 12 cups.
Elizabeth Karmel for The Associated Press
