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When you’re snacking for dinner, popcorn can’t be beat. It’s an ideal “main course” because it’s more filling than other snack foods and doesn’t rely on a fryer for flavor. It also can be made from scratch in minutes with no special equipment other than a large pot, and you can flavor it any which way you want.
It’s not necessary to save popcorn night for a special occasion, either. While you can certainly pair popcorn with a movie-watching evening, there is no law against making popcorn for dinner whenever the moment feels right. Don’t fight the feeling.
Keep in mind, however, that “although popcorn is a great healthy snack, when oil gets added during the cooking process, it can double the calories and the fat,” Chamoun said. He recommends an air popper as the best method to limit the amount of oil added during cooking, but if you don’t want to spring for one, you can still make popcorn with very little oil per serving on the stovetop. Here’s how.
How to make basic stovetop popcorn
To make 16 cups popcorn (about 4 servings), you’ll need 1/2 cup popcorn kernels and 2 tablespoons neutral cooking oil, such as canola or vegetable oil.
Pour the oil into a large pot, at least 6 quarts in volume. Add two or three kernels to the pot, then cover and place over medium-high heat until you hear the kernels pop.
Once that happens, take the pot off…
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Source : cnn
