Stovetop Popcorn, Three Ways

Ingredients

• ½ cup Popcorn kernels
• 3 tbsp Canola oil
• 1 tsp Kosher salt
• 2 tbsp Unsalted butter, melted (optional)
• ⅜ cup Parmesan cheese, grated fine
• ¾ tsp Black pepper
• 1 ½ tsp Chili powder
• 1 Lime
• 1 tsp Ground cinnamon
• 1 tbsp Pure maple syrup

Method

1. Put the oil and three kernels in the pot over medium-high with the lid on. When all three pop, the oil is at temperature — that is the test, and it is why stovetop popcorn burns for people who skip it.
2. Add the rest of the kernels in one layer, count to thirty off the heat so they all come up to temperature together, then return to the heat.
3. Cover with the lid slightly ajar to let steam escape — trapped steam makes chewy popcorn. Shake the pot every few seconds.
4. When the pops slow to one every two or three seconds, tip it out immediately into a big bowl.
5. Season while it is hot, from high above the bowl so it lands evenly: parmesan and black pepper; or chili powder, lime zest and salt; or melted butter, cinnamon and a drizzle of maple. Toss between additions, not after.

Notes

✨ The restaurant touch

Grate the parmesan on a microplane so it is powder. Coarse cheese falls to the bottom of the bowl.

🧒 For the kids

Let them choose the seasoning and shake the bowl. Popcorn is one of the first things a child can more or less make.

🥡 Leftovers

Best within the hour. Keeps a day in a paper bag.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.