Here’s How to Make Stovetop Popcorn (Cheesy Vegan Popcorn)! It’s incredibly easy to make and makes the best healthy comfort snack!
I’m not even sure when it happened, but at some point in the last two years I became the ultimate popcorn lover. I’m talking, popcorn became my go to snack, my go to comfort food, my go to “it’s late and I don’t want to eat too much so let’s make popcorn”. Sometimes I even have popcorn for dinner friends. So why, oh why, have I not shared how to make stovetop popcorn with you?
Somehow I categorised this under “oh well everyone probably makes stovetop popcorn at home“. No Jess. After expressing this you guys said you most definitely would like a quick and easy tutorial since stovetop popcorn can seem kind of overwhelming and complicated. I’m happy to say that it’s the opposite. I can practically do it in my sleep at this point in time.
Let’s get right into it. Whether you’re someone who only eats popcorn at the movies or hasn’t found a popcorn you love, this recipe is for you. Why? Because it’s 100% customisable.
You start making stovetop popcorn by getting some fresh, high quality corn kernels. I love to get mine from a bulk bin or one of my favourite brands are Arrowhead Mills. I always get organic corn kernels. After that, I chose an oil.
Now, since I tried it once I always used Thrive Algae Oil for my popcorn. It’s smoke point is high and it never burns for me which I love. I have also use coconut oil and olive oil and I would definitely recommend coconut oil over olive oil since olive oil burns so easy with this. Just know that if you use unrefined coconut oil it does add a slight coconut flavour.
Now, we get to popping! Grab a large and high pot or a wide pot and put it on the stove. I’ll go through these details thoroughly below in the instructions but long story short, we pour our oil in and add three kernels and a lid. I can’t remember where I learned this three kernel rule (maybe even on the back of my popcorn bag) but this method means you get the oil nice and hot, until the first three kernels are fully cooked. This way, when you add the rest of your popcorn, the oil is hot, ready and everything will cook evenly.
When you hear those three glorious pops, open your lid and add in rest of your popcorn. Cover and lower the heat just a notch. I like to swirl to ensure all of the corn kernels are covered in the hot oil. Then I shake the pot for a good 30 second to minute straight. The kernels should begin popping and a lot all at once. I shake the pot about every 10 seconds until all of the kernels finish popping.
Now, I pour the butter over and I love that crackling sound (this helps the seasonings to stick), I toss it, then I add all the seasonings and toss again until fully combined! Then I serve and enjoy!
Now, the seasonings are what make this a cheesy popcorn. Nutritional yeast gives this popcorn the perfect cheesy taste. I use to make mine with only nutritional yeast (nooch) and salt but then I wanted more of a kick. I found that garlic, paprika and some heat REALLY took it over the top for me. This popcorn really nourishes my soul.
Before we get it twisted, popcorn itself it not unhealthy. A great whole grain, and is a great source of fibre. Of course movie theatre popcorn is usually slathered in all sorts of butter, coincidentally vegan or not. That’s not to say you can’t enjoy it when you go to the movies, but know that yes you can enjoy popcorn at home too! If you wanted to make this lower in calories, you could get a popcorn popper which would use air!
So I’ve tried both of these methods, and I prefer stovetop popcorn. It’s way easier to control, flavour and not burn!
How have I written over 700 words on popcorn? Anyway. Yes you can make a lot of this and store it in a reusable zipped bag to keep it fresh. I do it all the time. Except it usually doesn’t last cause I eat it, which is a difference issue, so you know.
I hope you enjoy this Cheesy Vegan Popcorn so much friends! Let me know how you love your popcorn!
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