Stovetop Popcorn with Lavender Rosemary Salt
I’m not an expert in ANYTHING…but making stovetop popcorn! I’ve managed to perfect one thing in life and that’s making perfect stovetop popcorn. I know I know – my life goals are high. They say practice makes perfect. And it’s true! I I LOVE popcorn. Like really good popcorn. Therefore I practice every night 🙂 I also like to play with different seasonings and I’ve found a favorite! This Stovetop Popcorn with Lavender Rosemary Salt is perfection, friends!
Success with stovetop popcorn starts with a good pan. And I’m not talking about a heavy pan. Never use a dutchoven when making popcorn. I use a large (but shallow) metal pan that’s not too heavy.
The only other two things you need for stovetop popcorn are oil and kernels. I love using white kernels over yellow. And I have no good reason. Haha. SO use white or yellow. I also like to use Olive Oil. However, you can use just about any oil you want. Use about 2 tablespoons of oil to 1/2 cup of kernels.
Next tip: Place the pan on high heat and pour the oil in, allowing it to heat up for about 3-4 minutes before you put the kernels in. Once the kernels go in, immediately cover the pan and wait for the popping to start. When the popping slows down, start shaking the pot while keeping it on the heat. Continue shaking until the popping has completely stopped.
Place the popcorn in a large paper back or large wooden bowl before adding butter or seasoning. You can add just salt and melted butter (which is so good) or you can really up you popcorn game with Lavender Rosemary Salt inspired by Joanna Gains. I recently did this for the first time and LOVE it!
Perfect Stovetop Popcorn
Ingredients
- 1/2 cup Popcorn kernels
- 2 tbsp Oil Can use any oil – I prefer olive oil
- Seasonings and melted butter (optional
Instructions
- In a light and shallow pot, heat the oil over high heat. Wait about 3-4 minutes for the oil to heat up before adding the kernels.
- Within a few minutes, the popcorn should start popping. Once the popping starts to slow down begin vigorously shaking the pan while keeping it on the heat.
- Once the popping stops, remove the pan from the heat and let it sit for 1 more minute before pouring in a large bowl or paper bag.
- Top with butter and salt if desired.
Of course, store bought popcorn is great, too! But I think nothing beats stovetop popcorn. It’s the best! It takes just three things, a few minutes, and can be slimmed down or amped-up…like with butter and Lavender Rosemary Salt – so good!! Cheers!
Lavender Rosemary Salt
Ingredients
- 1/2 cup Coarse sea salt or kosher salt
- 1/2 cup Fresh Rosemary
- 2 tbsp Lavender
- 2 tbsp Garlic Powder
Instructions
- Remove the rosemary from the stems. Wash and pat dry.
- Add the rosemary, lavender, and salt to a food processor.
- Pulse until everything is blended well.
- Spread the mixture on cookie sheet and allow to dry overnight.
- Store in an airtight container for up to 6 months.
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