How do you fix popcorn in a pan on the stove, without a popcorn popper? [We're out of micro popcorn]?

Answer 1

Homemade Stove Top Popcorn

Ingredients/Directions
A heavy pan or deep skillet with a lid
1/4 cup cooking oil
1/3 to 1/2 cup regular popcorn

Warm the pan. Add oil and allow it to heat to 400-460 degrees. (Oil burns at 500 degrees; if the oil starts to smoke, it's too hot.) Test the oil by dropping one or two kernels into the pot. When the kernel spins in the oil, add the remaining popcorn. Pour in just enough kernels to cover the bottom of the pan. Cover and shake the pan to be certain the oil coats each kernel. When you hear the last few pops, remove the pan from the heat, take off the lid and empty the corn into a large bowl. Because of the oil residue, salt will stick even if you choose not to add melted butter or margarine.

Good Luck
SBG

Answer 2

You can use a good size heavy duty pot (stockpot type) with a cover. Heat up a small amount of cooking oil (not olive- it burns too easily)- use a vegetable oil or canola. Put enough oil in to cover the bottom of the pan, plus a few kernels of regular popping corn. Cover pan, raise heat to between medium and high. When you hear the few kernels pop, you can carefully remove the cover and add one half cup to one whole cup of popcorn kernels. For serving one to two people, use less....for larger servings, add more. Check to make sure that the oil is just slightly covering the kernels. Replace the lid and listen for more popping sounds. You will need to shake the covered pot around on the burner, while the popping is taking place in order to keep the popcorn from burning. When the popping noises slow down, you can carefully remove the lid to check on how much of the corn kernels are popped. Be careful of the steam when opening though...this is hot. If the popping is complete, shut the heat off, and find a large bowl or bowls to serve the popcorn in. You can add your own melted butter, salt and shaker type cheese as well as other spices as you like. Yummy. This is actually a bit healthier than the prepackaged microwave style popcorn; because this doesn't have all the additives and preservatives in it. Good luck and happy snacking!!!!!

Answer 3

take a pot that has a good handle and a good fitting lid. coat the bottom of the pan with canola oil or vegetable oil (whatever is available that is not olive oil). put enough kernels in the bottom of the pot to coat it... it should be just a single layer. put the lid on and supervise. every once in a while just jiggle the pot while holding the lid... to keep the kernels moving and to avoid burning. continue that until the kernels start to pop... once the pot is about 1/2-2/3 full... turn the heat off and let the rest pop. take it off the burner... the popcorn may lift the lid partially off, but that is ok. have a bowl ready and just empty contents into the bowl. usually the oil makes the popcorn tasty... with just a bit of salt. however, sometimes it is a little cardboard-y (hey, I won't lie), but you can use some Pam butter spray and then add salt. I have put taco seasoning with mac and cheese powder to make taco popcorn... I have used parmesean cheese... I've seasoned with garlic and onion salt/powder... you can really go hog-wild with the seasonings using this type of cooking. microwave is take-it-or-leave it.

this is really the only way that I cook popcorn... it's obviously not as easy, but it's tastier I think. I have a "whirley-pop" popper that is a pot, but with a handle that churns the popcorn for a more even oil coating. that makes *excellent* popcorn!

good luck and enjoy!

Answer 4

Big heavy pan with a lid. Heat enough oil to lightly coat the bottom of the pan. Go with medium high to high heat. When the oil is hot, throw in the popcorn (1/2 cup makes alot of popcorn-probably 10-14 cups popped, measure it out first so you don't spill twice as much as you need into the pan by accident) Watch the corn sizzle if you want, swirling the popcorn in the bottom of the pan so it heats evenly (don't stir, you can't use a spoon when it starts popping, so shake and swirl). When you get one to pop, quickly put the lid on and shake and swirl faster until the popping sound slows down. Take it off the heat and throw it in the bowl, just like in the olden days (1970?). Bonus, the now empty pot melts the butter for topping while it's still hot.
Rachel Ray says you can make kettle corn like this if you use 1/2 cup of oil and like 1/2 cup sugar and pop the corn in that. Try looking up kettle corn in the internet, maybe you can try that next.

Answer 5

Homemade Microwave Popcorn
1/3 cup popcorn
2-3 tablespoons melted butter
salt
6-8 cups

1. Pour kernels into a small paper bag (standard lunch size is fine) and fold the top of the bag over twice to close (each fold should be 1/2 inch deep; remember the kernals need room to pop).
2. Seal the bag with scotch tape placed 2 to 3 inches apart.
3. Place bag in microwave on carousel.
4. Cook on high 2-3 minutes, or until the pops are 5 seconds apart.

Answer 6

Over medium high heat put enough oil to cover the bottom of a heavy bottomed pan. Toss in one kernel of corn. When it pops the pan is hot enough. Put enough pop corn in to thoroughly cover the bottom. Put on the lid. When the corn starts popping shake the pan back and forth every couple of minutes or so. When the corn slows down, just like the microwave it's done. Be sure you have your big dish ready to pour it into or it will be burned befor you can dump it. Use a larger dish to put you corn in or you won't have enough room to stir it up when you pour the melted butter over it. Have fun. Handy hint: Keep your popcorn in the freezer. When the frozen corn hits the hot oil it Will begin exploding almost immediately; and your corn will stay fresher longer.

Answer 7

Use a large pot, add 2 tablespoons (I use a little less to cut down on the fat) of oil and 1/2 c. popcorn. Turn burner on medium. Swish the pot around every once in a while once you hear the first pops. Remove from burner when the pops take more than 3-4 seconds between.

Answer 8

Heat a heavy large frying pan that has a good top to medium and put a little oil (1/4 cup?)in it. Put the kernels in (1 cup?)and the top on and keep moving the pan until they pop (kind of like the old "jiffy pop". When you hear about 5 seconds go by without more popping check carefully to see if it is done. DO NOT GET YOUR FACE NEAR THE STEAM! Add salt if you like.

Answer 9

I'm a little less precise than Shay G but basically his/her (my apologies to you Shay) instructions are dead on. I'd just add that the way you know the popcorn is done is that generally when you don't hear any popping for 3 seconds it's time to turn off the stove. If you wait for the very last kernel to pop you'll end up burning the rest.

Answer 10

All you need to do is get a deep pan/pot, line the bottom with oil/butter, layer with popcorn kernels...careful with the heat, don't want burnt popcorn. Top the pan/pot with a lid...when the kernels begin to pop, hold tight to the lid and grasp handle to shake the pan/pot to keep the kernels moving ( not to stick to the bottom).When the "popping" is silent...freshly popped popcorn!