Just The Tip: How To Make Stovetop Popcorn

My mom didn’t cook that much when I was growing up, but she did have a handful of signature dishes: spare ribs, something called “Million Dollar Spaghetti,” really thin pancakes with perfectly crispy edges, a cheesy chicken and artichoke casserole, to-mah-toe sandwiches, and popcorn. Because I was a psychotically picky eater until college, I only liked three of those specialties, and my favorite was the popcorn. Luckily, she made it a LOT.

My mom’s popcorn was perfect. That may sound silly, but it’s true. I’m pretty sure it was Bearitos and made in the microwave, but she tossed it with the just the right amount of olive oil and sea salt, and there were always a few burnt kernels in the mix. (She likes to burn things, and I like the taste of burnt things, so it just worked. Unclear if that’s a result of nature or nurture.) Anyhoo, eating popcorn reminds me of my mom, and I tend to make it when I miss her. I mimic her foolproof olive oil/sea salt combo, but I’ve ditched the microwave in favor of the stovetop since reading about popcorn lung on the interwebs. Better safe than sorry.

*Note to self: Call mom and warn her about popcorn lung.

Making stovetop popcorn is one of the easiest things in the world, but after my roommate expressed wonderment at my popcorn skills a few weeks back, I realized that some of you may not be familiar with the process. If you happen to be one those people, today’s episode of Just The Tip is for you. Watch and learn.

And then apply your knowledge and make this Dark Chocolate Chipotle Popcorn…

Or Sriracha Caramel Corn?

Happy Friday, friends! As always, if you like to play #JustTheTip, you can subscribe to my YouTube channel here.