Popcorn is my favorite snack. I probably eat it at least 3 times a week. I love that popcorn is a light and crunchy snack that isn’t too filling yet satisfying. A couple of years ago I learned that most microwave popcorns have chemical ingredients in the bag and the bag itself is made of harmful materials. I’ve learned and perfected homemade stovetop popcorn. It takes about 15 minutes, patience and trial and error. I highly recommend using a dutch oven because it distributes the heat evenly which is important in the popping process. I like Le Creuset’s dutch ovens. All you need is: cooking oil like canola, vegetable, or olive (not extra virgin); popping corn and salt. Hurry up and get poppin’.
1. Heat the dutch oven on high for about 5 minutes. Add the oil and decrease the heat to medium. It really depends on how big your dutch oven is but the oil should be enough to coat one layer of popping kernels. I think I end up using about 1/3 cup of oil.
3. Cover the dutch oven and wait to hear the first pops. I shake the dutch oven at least 2 or 3 times so that every kernel is covered in the oil. It takes about 5 minutes for the kernels to pop. When you hear the popping slow down, that’s when you should turn the heat off.