Perfect stovetop popcorn!


I dug out some black truffle salt for another thread ad started craving.

I found an interesting “recipe” that involved testing the oil temp with a few kernels, adding the rest when they pop, then removing the pan for 60, 30, 20 seconds so they all came to the right temp and pop together. Sounds good, right?

Pioneer Woman

Simply Recipes

Asked Bree

Tori Avery

I usually pop in a round bottomed wok with coconut oil. I usually use a good bit of melted butter. This time I’ll probably try some ghee.

Many threads suggest techniques, oils, and seasonings.

The Kitchn

Bon Appetit

Budget Bytes

Anyone else indulge?

Apparently! I should have searched first.

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