Pizza-flavored stovetop popcorn is a healthy snack everyone will love. This is not something you cook in the microwave and it doesn’t come in a bag.
Growing up, my father used to make popcorn on the stovetop. His popcorn was always big and fluffy with butter and salt. It wasn’t anything like the movies. The movie popcorn, which was dry popped, wasn’t very fluffy, and most had some kind of nasty butter-flavored oil and too much salt. Then, microwave popcorn became popular and it was even worse. It tasted flat and had dubious flavoring.
Microwave popcorn has been linked to several illnesses, including cancer. Some of the chemicals in microwave popcorn when exposed to heat have been known to cause nasty things to happen. I’m not going to go into this here, you are more than welcome to check Google for more information. Health experts recommend air popping or stovetop popping instead.
How to Pop Corn on the Stovetop
Popping corn on the stovetop may look intimidating and difficult. But you can keep the popcorn from burning. I’ll explain how to tell when it’s done as well as how do you make sure it’s all popped?
How to Tell When the Oil is Hot Enough
You can tell when the oil is hot enough by putting one kernel of corn in the pot and waiting for it to pop. Then add the rest and quickly close the lid.
How to Keep Popcorn from Burning
This is actually pretty easy. First, use medium heat. Never use very high heat because it will cause the oil to get too hot, too quickly, and burn the corn kernels before they get a chance to pop.
Always shake the pan. Shaking the pan will prevent the kernels from burning and make sure they all get popped.
I always lift the pot about an inch above the burner, gas or electric so the popped kernels cannot burn. For induction, let the pan get hot enough, then when the popcorn starts to pop, take it off the heat.
How to Tell When Popcorn is Done Popping
If you have ever been to a good fireworks show, you will know when popcorn is done. At the end of the show, there is always a huge explosion of a lot of fireworks all at one time. The same is true of popcorn. As the popcorn reaches the very top of the pan, the popping gets louder and faster. When it slows down to three or four pops, it’s done. The residual heat will pop the very last kernels. You just have to listen carefully.
How to Make Sure all the Kernels are Popped
Keep the corn popping until the lid starts to move a little. That means that the kernels have expanded enough to get to the top and should be almost finished. It’s very important that the pot be a little over and not directly on top of the burner. Make sure you shake the popcorn constantly.
What Kind of Popcorn to Use
You can use whichever kind or brand of whole popcorn kernels you like. There are several in the snack section of your supermarket. I happen to like Amish Country Popcorn because of its beautiful colors. No, the popped corn is not the color of the kernels, it pops up white just like every other kind of popcorn – but it does have a really good flavor. You can find it on Amazon.
I use a Turkish Warmer Coffee Pot and melt the butter on my stovetop. I like to get a little bit caramelized because I enjoy that nutty flavor. The microwave never reaches temperatures above boiling, 212 ℉ / 100 ℃, so it cannot do that. Then, when I’m done melting butter in it, I can wash it out and use it to make Armenian coffee.
Make Popcorn Packets
Now that you know all this, let’s make some pizza-flavored stovetop popcorn. Ready? You can make packets of popcorn and seasoning to give as gifts or take with you anywhere you have access to a pot and heat.
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- Mise en Place
- 2 tablespoon Olive oil, 1/3 cup Amish Country PopcornPut the oil in the saucepan and turn the heat to medium. When the oil is shimmering, add one kernel of corn. When it pops, you know the oil is hot enough so add the rest of the popcorn kernels. Cover the pot with a tight fitting lid.
- Shake the pot continuously keeping it about an inch above the heat source. Keep shaking it until the rate of popping slows. When it gets down to three or four pops, you know it’s almost done and you can remove it from the stove. The residual heat will pop the remaining kernels.
- 2 tablespoon ButterWhile the popcorn is popping, melt the butter. I prefer melting mine on the stovetop, but you could use the microwave for that if you wish.
- Carefully remove the top and stand back so you don’t get burned by the escaping steam. Pour the popped corn into a large bowl, preferably with a lid. Pour the melted butter over the popped corn.
- 2 tablespoon Tomato powder, 1/2 teaspoon Tuscan Sunset, 1/2 teaspoon Salt, 2 tablespoon ParmesanSprinkle the tomato powder, Tuscan seasoning, a little salt, and the parmesan.
- Put the top on the bowl and shake like your life depends on it. If you don’t have a top, use a spoon and stir so all the popcorn gets coated with the butter and toppings.
- Distribute it into smaller bowls for serving. Enjoy!