Before microwavable popcorn and even before microwaves, my father used to make us popcorn on the stove. He used a pan made specifically for popcorn popping. It had a long handle for shaking and the lid had holes in it and slid on and off for the convenience of pouring. I love fond memories of childhood.
As fulltime RV’ers this is a snack we can make even if we don’t have full hookups and are off the grid. Popcorn can be prepared in any kitchen.
I believe microwavable popcorn is no comparison to popcorn cooked over the stove & it’s simple….
Enough popcorn to cover the bottom of the pan in a single layer – approx 1/3 Cup – (I suggest Orville Redenbacher brand)
Butter, as much as you choose (I used approximately 4 Tablespoons for this batch)
Lawry’s Seasoning salt
Over medium heat, cover the bottom of your pan with olive oil.
Drop a couple kernels into the oil.
Once they pop, cover the bottom of the pan with a single layer of popcorn kernels and put the lid on the pan. Be prepared to start shaking the pan.
Once they begin popping, begin shaking and continue to do so until the kernels have all popped. (Becareful, you will not be able to see how many kernels have or haven’t popped through the steam and the popped corn but the pan should be close to being full)
This process will be very brief depending on the temperature of your stove and the type of pan you use. I use a lightweight Dutch oven and it takes approximately 2 minutes to finish popping.
If you choose plain popcorn, you are finished.
I typically butter and salt my popcorn and I use a stainless-steel bowl that I have because it has a lid. This makes it simple to shake after I drizzle the butter on the popcorn. But my husband has similar childhood memories and he removes the popped popcorn from the heat and drizzles the butter while the popcorn remains in the warm pan. Whichever you prefer is your best choice.
Season as you choose & enjoy!