I surprised my kids with fresh stove-popped popcorn for breakfast the other day. They
gobbled ate it with milk just like cereal. Did you know that popcorn with milk was enjoyed by the Kellogg’s family long before they started serving Corn Flakes at their Battle Creek Sanitarium? It’s basically one of the world’s first breakfast cereals.
Stove-popped popcorn is nothing like microwave popcorn – it’s much fluffier and more delicious, to say nothing of the chemicals and icky additives you avoid. It’s super cheap, too, even cheaper than the microwave kind. When I serve my kids popcorn, they think I’m the best mom ever!
If you’ve never made popcorn on the stove, let me tell you that it’s so easy to do.
My 13 year old makes it without supervision. There’s no need for any special equipment – you can use any large-ish pot with a lid.
Super Simple Stove-popped Popcorn
- 1/3 c kernels per hungry person (my over-sized pot holds up to 1.5 cups of kernels)
- 1-2 T oil (we use coconut oil or olive oil)
- ½ tsp. salt
- Heat the oil and a few kernels in a large covered pot over medium heat.
- When the kernels pop, the oil is hot enough. Dump in the rest of the kernels and the salt (this helps the salt to be evenly distributed) and re-cover the pot. Shake pot to coat kernels with oil. Continue to shake pot intermittently.
- The kernels will take a couple more minutes to heat up to popping temperature and then it will sound like, well, like popcorn. Continue shaking until the popping slows to 1-2 seconds between pops. Turn off the heat and carefully remove the lid, staying back from escaping steam.
- Eat by the handful or top with a little milk for an old-fashioned cereal treat.
Stove-popped popcorn stores nicely for a couple days in an airtight container (if it lasts that long.)
My super simple stove-popped popcorn is a treat we enjoy frequently.
The whole family loves it; it’s frugal and a healthy snack to boot. Hmm – I’m thinking breakfast again tomorrow?