Oil-free, perfectly-popped popcorn

Popcorn is promoted as a healthy snack. Well, on its own! When you start adding margarine and salt and chocolate and nuts, well… not so much =) But those types are more treats I think. Everyday popcorn, that’s what I want!

You may be thinking, “Duh Ronin, I know that. I’ll just throw a bag of popcorn in the microwave-” Whoa stop right there! Did you know there is all sorts of nasty chemicals in pop corn bags? I think I’ve see compostable organic popcorn bags, but seriously, bulk is so much cheaper and you know everything that’s in it.

You can still pop bulk corns in a paper bag, but it’s not reusable and you still need oil/margarine.

1. Bulk popcorn is SUPER CHEAP

2. You can control what goes in it

3.  No oils

4. Takes about 5 minutes. Fast!

I’ve fine tuned this method so I rarely have any unpopped or burnt popcorn. Quite a feat!

Perfect Popcorn

1 Tbsp popcorn kernels = 2 Cups popped popcorn = one regular bowl full, perfect for one person.

Non-stick frying pan*: always choose a pan bigger than you think you need!

Lid to cover frying pan

*FYI: Many non-stick pans use nasty chemicals, too. When the time comes for a new one, please choose an eco PTFE & PFOA-free pan(UK). Go Green (USA) .

1. Heat pan on medium heat.

2. Add kernels. Put lid on pan.

3. Shake every 10 seconds.
Just a quick jiggle of the handle, nothing insane. It’s just to distribute the heat on the kernel and not to burn it on one side.

4. When kernels start to pop, shake every 3-5 seconds.
This distributes heat evenly, and shakes the kernels to the bottom so they all get popped! Likewise, the popped go to the top and do not sit on the bottom to burn.

5. When kernels stop popping rhythmically after three seconds, TAKE OFF HEAT.
Do NOT leave it on thinking, “Oh, just in case there is some more…” NO! Doing this will burn your popcorn!

6. Leave the lid on for another 15 seconds for any residual heat to pop any leftover kernels.

If the first couple pops of your kernels are lackluster and only half way open, turn your heat up just a tiny bit.
If the kernels are becoming worringly black, turn the heat down a bit. *They will normally get a tiny bit black while heating.

Add toppings if you like!

I like curry, or salt and nutritional yeast. To make the yeast stick, add melted margarine, shake, add toppings, gently shake again (or it all ends up at the bottom).

If you do not use margarine, sprinkle your spices/flavourings but do not shake. They will naturally mix as you eat it =)


Published by theveganronin

Chef Owner

19 thoughts on “Oil-free, perfectly-popped popcorn

  1. Thanks. In the bowl, I sprayed with a bit of water and added a couple of shakes of icing sugar and some cinnamon. Shake them up again and had a slight sweet treat.

  2. Thank you! I want to make my own popcorn as my wedding favors for a fall wedding…I think the curry or nutiritonal yeast with some spices will be awesome! maybe make different flavors so there’s a variety! Wish me luck! 🙂

  3. Can’t wait to have this tonight!! Def with nutritional yeast, or just salt and powdered stevia for kettle style. Thank you!

  4. I followed your fabulously detailed instructions and they turned out beautifully, thank you. And the kids loved them too. Organic, vegan, wholefood snacks. Wonderful 🙂

  5. It seems silly to go so far out of your way not to heat olive oil, only to use margarine later, which is way worse for you.

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