Stovetop Popcorn
Stovetop popcorn can be perfect every time! Fresh popcorn kernels, good popping oil, the right technique and seasonings and you're off to a great bowl of popcorn.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons oil, such as extra virgin olive oil
- ¾ cup popcorn kernels
- 3 tablespoons za'atar
- fine sea salt or table salt, to taste
Instructions
- 1
In a large pot (6 quart dutch oven), heat the oil in the bottom of the pan over medium heat.
- 2
Add the kernels to the pot and put the lid on the pot over medium high heat.
- 3
As soon as a few kernels begin to pop, reduce the heat to medium so as not to overheat the hot oil and burn the popcorn. Shake the pan frequently until the popping sounds have nearly stopped. Use hot pads or a towel to hold the handles. Even if those aren't hot, the steam that escapes the pot is very hot and it's best to protect hands. Occasionally let a little bit of the steam out by lifting the lid slightly (without allowing the popping kernels to escape!). Listen for fast popping and if that doesn't happen, turn the heat up again to medium-high for a minute or two, then back to medium.
- 4
Pour the popcorn into a large bowl and immediately sprinkle za’atar and salt to taste over the popcorn. Toss and serve immediately.