As I wander down the snack aisle of the supermarket, I marvel at the ingenuity of the food industry. They have managed to take popcorn–a healthy, cheap, easily accessible, easily stored whole grain snack food—and transform it into a highly processed, expensive, unhealthy food. Not long ago, Americans made popcorn from scratch on their stove tops for all sorts of occasions—family movie night, holiday treats, slumber parties and after school snacks. Making and eating popcorn represented togetherness and celebration. Now we buy popcorn that we nuke in the microwave to eat in bags while we watch TV alone.
Let’s reclaim the American popcorn tradition. Consider the following: Popcorn kernels cost anywhere from $0.08 to $0.15 an ounce compared to microwave popcorn which starts at about $0.30 an ounce. It takes 1 minute of prep time and 4 minutes of cook time to make about 2 quarts of popcorn on the stovetop. The average microwave popcorn bag take approximately 3 minutes of cook-time. Popcorn from scratch tastes better. Do a taste comparison with your family if you don’t believe me. Moreover, if you buy popcorn from a local farmer or from the bulk food section, your packaging can be nil compared to bagged, wrapped and boxed microwave brands. Lastly, only 3 ingredients are required to make stovetop popcorn. On the other hand, even the most “natural” of microwave brands contain preservatives and ingredients like “palm oil” whose production is destroying the rainforest. (My big girl told me that rainforests are cut down to make room for palm oil plantations).
So at the end of the comparison we find that microwave popcorn saves us 2 minutes of time and a pan to wash. True, you must give your full attention to the 5-minute cooking process while making stovetop popcorn, but I don’t consider this a disadvantage because it’s fun especially with the kids. So if you value good flavor, your health, orangutans (whose numbers are diminishing due to the devastation of the rainforest), your money, your family, then make popcorn from scratch and make the world a better place. Who knew popcorn could do all of that?!
- ½ cups popcorn kernels
- ½ teaspoon salt
- 3 Tablespoons canola oil or any oil with a high smoking point--vegetable, corn, coconut, peanut, etc.
- Use a large pan of wok with a relatively lose fitting lid so the steam can escape. (If you don't have a lid, you can cover the pan with tinfoil and poke a few holes in it).
- Add the popcorn, salt, and oil to the pan or wok, cover with a lid, and cook over a high flame shaking the pan back and forth constantly.
- Continue shaking until the popcorn slows in popping—about 3-5 minutes depending on the type of pan.
- Remove from heat and carefully stir in any salt that has accumulated on the side. Eat as is or top with favorite topping.
Cooking With Kids:
The girls made this entire recipe. I just supervised or rather, refereed.
My big girl chopped the dill with kid scissors, chopping and measuring enough to fill ¼ cup. Meanwhile the little one measured the popcorn, oil and salt into the wok.
One melted the butter while the other made the popcorn.
Finally, enjoying the fruits of their labor.
Popcorn needs between 13.5-14% moisture to pop. So if your popcorn won’t pop maybe it’s too dry. Try filling a quart jar 3/4 full of popcorn. Add 1 tablespoon of water and shake until it is absorbed. Store in a cool place. A few days later, the popcorn should pop.