BEST Stovetop Popcorn Recipe

Method4 steps · about 8 min

1. 1

   Step 1: Wash and finely zest the 1–2 limes before heating the pan; keep the zest aside. Use a heavy-bottomed saucepan or Dutch oven with a lid and room for roughly 10–14 cups of popped corn. Put the 3–4 tbsp oil and three kernels taken from the ½-cup supply in the pan over medium-high heat. Stay at the stove and watch; as soon as the test kernels pop, promptly remove those three so they do not burn.

   Uses 3–4 tbsp extra virgin olive oil for popping · Three test kernels taken from the ½-cup stock · 1–2 limes, zest only · Water, as needed to wash the limes; discarded

2. 2

   Step 2: Add the remaining popcorn kernels, cover and shake the pan so they lie in one layer. Lower the heat to medium. When popping starts, gently shake the covered pan from side to side a few times to prevent burning. Once popping is vigorous, leave a small vent in the lid for steam while keeping it mostly covered to contain hot oil and corn.

   Uses The heated oil from step 1, after removing the three test kernels · Remaining dry popcorn kernels after the three-kernel test

3. 3

   Step 3: Continue watching and listening. As soon as popping slows to about one pop every few seconds, remove the pan from the heat immediately. Do not wait for every last kernel to pop.

   Uses The covered pan of popping corn from step 2

4. 4

   Step 4: Carefully uncover and transfer the popped corn to a large bowl, leaving any unpopped kernels behind. While still hot, drizzle with the finishing olive oil, add kosher salt, the 3 tbsp za’atar, 1 tbsp Aleppo pepper and prepared lime zest, and toss gently with a large spoon. Taste and adjust the salt. Serve straight away; the batch yields roughly 10–14 cups, depending on the kernels.

   Uses All the popped corn lifted from the pan in step 3, leaving unpopped kernels behind · All the lime zest prepared in step 1 · Extra virgin olive oil, a drizzle for finishing · Kosher salt, to taste · 3 tbsp ready za’atar · 1 tbsp Aleppo pepper