Skip the chemicals and pop it yourself
Microwave popcorn is delicious. I love it. I especially like the buttery kind doused in scrumptious chemicals. I know the ingredients aren’t exactly natural, but I’m going to eat it anyway because love makes you do stupid things.
I also know that when I have 10 minutes instead of three minutes, it’s a no-brainer that I should take the equally yummy and greatly healthier option and make popcorn the way my mom does: on the stovetop. It’s cheap, easy, and let’s you control exactly what you put in your popcorn.
My mom makes it spicy with chilli powder, cumin, and salt, but the options are endless. Flavours like paprika, pepper, cinnamon, powdery Parmesan, and melted, salted butter are good starting points. The main thing to keep in mind when seasoning is to add just a tiny bit at a time, mix it up really well, and then do a taste test. Start with a couple pinches of a spice or teaspoons of butter or cheese and work your way up. It’s easy to add seasoning, but nearly impossible to remove it.
Ingredients
Popcorn kernels
Canola oil (or any oil that is suitable for high temperatures)
Salt, to taste
Directions
Grab a pot that has a lid.
Pour just enough oil in the pot so that the bottom is covered.
Add enough popcorn kernels so that most of the bottom of the pot is covered in a single layer of kernels.
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Add a couple pinches of salt.
Cover with the lid.
Listen for the popping to slow down. When you can count a couple of seconds between pops, it’s ready.
Season with whatever flavours you like.
Enjoy with Netflix!