Special thanks to Moms Meet and Malaysian Palm Oil for providing a sample of the palm oil for our movie night.
Around here, family movie night means gluten free pizza and popcorn. This week, we picked up Black Panther from Redbox as we haven’t seen it as a family yet. I decided that it was time for some stovetop popcorn as you can’t beat the flavor of that freshly popped popcorn.
When my grandma was visiting a while back, I made stovetop popcorn, and she was really excited as she hadn’t had popcorn made like that for ages. She said it’s the best way to have popcorn. While microwave popcorn may be quick and easy, there is no substitute for old-fashioned stovetop popcorn.
Making popcorn on the stove is surprisingly fast and easy, and it doesn’t take any longer than microwave popcorn. You just need a little oil and popcorn kernels.
Easy Stovetop Popcorn
Ingredients:
- 3 Tbsp Malaysian Palm Oil*
- 1/2 Cup Popcorn Kernels
- butter (optional)
- seasoning (optional)
Directions:
- Heat the oil in a 4-quart thick-bottomed saucepan on medium-high heat. When using palm oil, you may need to allow it to completely melt if still solid.
- Put 2 or 3 popcorn kernels into the oil. Wait for the popcorn kernels to pop.
- When the kernels pop, add the rest of the 1/2 cup of popcorn kernels in an even layer.
- Cover the pot and remove from heat for 30 seconds.
- Return the pan to the heat. You should hear lots of popping as the popcorn begins to pop all at once. Once the popping starts in earnest, gently move the pan back and forth over the burner.
- Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn into a bowl.
- If using butter, toss it into the now empty, hot pan to melt.
- Top the popcorn with butter and desired seasoning.
*Malyasian Palm Oil has a rich orange color because it’s loaded with carotenoids. It contains 15 times more provitamin A carotenes than carrots and 300 times more than tomatoes. Palm oil’s form of vitamin E form (tocotrienols) has 60 times the antioxidant power of the more typical form (tocopherols). It’s trans fat free and rich with nutrients. It is sustainably grown and produced in Malaysia. It’s non-gmo and perfect for high-temperature cooking. Palm oil does not need to be refrigerated. It solidifies below 51 degrees.
When you make popcorn with red palm oil, you’ll notice that the popcorn has a slightly orange tone to it even without adding any butter or seasoning.
