Status: ROGUE

This post will be fairly short, since it is such a simple snack: popcorn-- but stovetop! I know, I know: why would you make stovetop popcorn if the microwavable kind is way simpler? Great question-- it tends to be a few things:

Cheaper
Healthier
Tastier
Not as hard as one might assume

A few years ago, a nutritionist told me it was okay to have popcorn in moderation, especially if you pop it on the stove. She said there were less preservatives and less salt if you make it properly. When I went to the store to make the switch, the price made it possible for me to never looked back. Now, of course I do still enjoy premade popcorn, but you will not find it in my house. I eat it sparingly when I have a taste for a particular type. The ease of getting into the kitchen and making this snack, and being able to make it into whatever flavor I want, makes stovetop popcorn the winner for me. Check out my recipe below and let me know what you think!

Money Matters
I spend $2-3 on a bag of kernels, which typically yields more than 15 servings, thought really depends on the brand. I go for the market brand because I have not noticed much of a difference in taste.

#ROGUElyfe

I typically just do butter and salt, but you can get fancy with it:
- Try some garlic and parmesan
- Old Bay Spice
- Chocolate chips and some dried fruits

My Recipe
⅓ cup uncooked kernels
¼ cup olive oil
1 tablespoon butter
1 tablespoon salt

Directions

Heat oil and butter in a skillet with a cover on medium high heat. Once the butter has partially melted, add in kernels. Be sure they are in an even layer.

When the oil starts to sizzle, cover the kernels. Soon the corn will begin to pop. Keep skillet covered while cooking. When the popping slows down (one or two pops every 5-7 seconds), remove skillet from heat. Remove cover, and watch out for the steam. Add salt, stir, and dump into bowl. Enjoy!

Full disclosure: Even a seasoned vet burns the popcorn at times...keep trying #bloopers

Happy Cooking Y’all :)