Who needs microwavable bags when you can make the MOST DELICIOUS popcorn, from scratch! I promise once you’ve tried my stovetop method you'll never look back. Now, the key to cooking the perfect the perfect popcorn from scratch is getting the temperature of the oil jussst right - not too hot, not too cool. But I never bother with thermometers etc, I just do my ‘three kernel trick’ (see recipe below!). Once the three kernels have popped, you know the oil is at the perfect temperature! Works every time. And seasoning it with my no-chicken chicken salt…. everyone’s going to be impressed! It’s the perfect blend of salty, slightly sweet, and full of flavour. Give it a go, and let me know what you think! We’ve even made a quick video showing you just how easy it is…
Ingredients
200g (1 cup) grapeseed oil
200g (1 cup) popcorn kernels
1.5 tablespoons alyce’s no-chicken-chicken salt
Method
- Heat oil in large saucepan or casserole dish (with lid) over medium heat.
- Once hot, and add 3 popcorn kernels and place on lid. Once the 3 kernels have popped, add remaining kernels and shake saucepan gently with lid slightly ajar to allow steam to escape. Gently shake every minute or so while popping noise continues. Once popping noise slows to one every couple of seconds, remove from heat.
- Place popcorn in a large mixing bowl and discard any un-popped or burnt kernels (although with my method there shouldn’t be too many!). Add my no-chicken chicken salt and toss to combine.
Best enjoyed warm straight away! Or allow to cool completely and then store in an airtight container.
