No, popcorn is not Lebanese. I just really like it.
RECIPE
Ingredients
- 1/4 cup popcorn kernels (50g)
- 1/2 tbsp neutral oil (high smoke point, such as canola, sunflower, corn, grapeseed, peanut, avocado, vegetable…)
- 1/2 tbsp butter (optional)
- salt to taste
Instructions
- If you're using an electric stove, turn it on and set it to medium-high heat for 2 minutes.
- Add popcorn kernels, oil, and butter to a cold pot.
- If you're using a gas stove, turn it on medium-high heat.
- Place the pot on the stovetop, and stir every 5 seconds. The goal is to evenly disperse heat throughout all kernels.
- When the first kernel pops, stir vigorously until 4-5 more kernels pop, then close with a lid.
- Slightly shake the pot while the kernels are popping, keeping it ontop of the heat source.
- When only one kernel pops every 3 seconds, remove pot from the heat and open the lid to release steam.
- Transfer popcorn to a bowl, salt, and serve.
Notes
Troubleshooting
- The time between placing the pot on the stovetop and the first kernel popping should be around 3 minutes. If it’s taking more time, increase the heat, and if it’s taking less, reduce it. Every stovetop will be different.
- If your butter is burning, add it after 1-2 minutes of stirring, instead of at the beginning.
- It’s really important to stir, otherwise some kernels will not pop.
Toppings
- Feel free to get creative with toppings! Some examples: za’atar, turmeric, nutritional yeast, caramel, parmesan cheese…
RECIPE
DEVELOPMENT
While developing this recipe, five questions were asked:
- Should I be investing in a more expensive popcorn brand?
- What heat setting should I be using?
- Howmuch oil should I be using?
- Do I stir the popcorn or leave it alone?
- Should I let the popcorn steam inside the pot after it’s done cooking?
The Variables
Different Brands (Flavor and Value)
I tested five brands at various price points. Interestingly, the best brand was only the third most expensive. This suggests that price doesn’t necessarily correlate with quality. My advice? Experiment with different brands to find your personal favorite.
Heat & Duration (Texture)
This variable had a significant impact on texture. I tested three methods:
1. Low & Slow: Starting with a cold pot, slowly bringing oil and kernels to medium-high heat. (4.5 minutes)
2. Medium: Preheating oil to medium-high before adding kernels. (2 minutes)
3. Fast & Hot: Preheating oil to high heat before adding kernels. (1 minute)
The Low & Slow method, while more time-consuming, produced the best texture – light, airy, and crunchy. It also ensured all kernels popped due to even heat distribution. The Fast & Hot method resulted in chewy, dense popcorn with some unpopped kernels.
While Medium heat could be a compromise, I personally recommend the Low & Slow method for optimal results.
Doubling Oil (Texture)
Using twice the amount of oil resulted in a lighter texture, but at the cost of greasiness and added calories. Whether this trade-off is worth it is a personal decision.
Stirring (Even Popping)
Stirring proved crucial for even heat distribution, ensuring all kernels pop without burning. Neglecting to stir can lead to either burnt popcorn or unpopped kernels.
Steaming (Texture)
While having a minor impact, allowing steam to escape once most kernels have popped helps maintain fluffiness by preventing moisture absorption.
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