This Stovetop popcorn Manufacturer Makes all the Finest Stovetop popcorn You Can Find

Making Stovetop Popcorn for a Basketball Game Night

A good game night in the Dallas metro often comes down to two things: a close fourth quarter and a bowl of fresh popcorn within reach. Microwave bags are convenient, but popcorn made on the stovetop tastes better, costs less per bowl and lets you control exactly what goes into it. You do not need a special machine. A heavy-bottomed pot with a lid does the job well.

The basic method

1. Pour two to three tablespoons of an oil with a high smoke point into the pot. Canola, peanut or coconut oil all work.
2. Add three or four kernels and heat over medium-high until they pop. That tells you the oil is hot enough.
3. Add about half a cup of kernels in a single layer. Take the pot off the heat for about thirty seconds so the kernels warm evenly.
4. Put the pot back on the heat with the lid slightly ajar so steam can escape. This keeps the popcorn crisp instead of chewy.
5. Shake the pot now and then. When the popping slows to a few seconds between pops, take it off the heat and pour it straight into a bowl.

Seasoning ideas for the couch crowd

Use fine salt. It sticks better than coarse salt. Melted butter is the classic choice. To keep things lighter, a spritz of oil helps dry seasonings cling. Some easy combinations:

• Tex-Mex: chili powder, a little cumin and a squeeze of lime
• Smoky: smoked paprika with garlic powder
• Sweet and salty: a light drizzle of honey or a pinch of brown sugar with sea salt
• Savory: finely grated Parmesan and black pepper

Timing it around tip-off

One batch takes about five minutes, so you can start it during pregame warmups or make a second round at halftime. If you are hosting a group, pop several small batches rather than one big one. Overcrowded kernels steam and leave more unpopped. Before friends arrive, check the schedule for start times, and look over the roster so everyone knows who to watch.

Store unpopped kernels in an airtight container at room temperature. They pop best when they keep their natural moisture, so avoid the fridge.