Can we make popcorn without cooker? (2023)

How do you make popcorn without a machine?

Use a paper towel to spread 2 tsp. vegetable or olive oil over bottom of a medium or large heavy-bottomed saucepan. Add 1/4 cup popcorn kernels, cover pan, and cook undisturbed over medium-low heat until popping becomes vigorous. Once popping starts to slow, give the pan a shake, and remove from heat.

Stove Popping

You can use a regular long handled saucepan, a wok, or a stove top “Whirly Pot” maker. A Whirly Pot has a crank on the side that help you stir the product as it pops. These methods use oil and popcorn, but rather than putting all the kernels in the pot or wok right away, a few are tested.

Popcorn Method: Microwave Popcorn (in a Bowl)

About This Method: This Good Housekeeping recipe calls for mixing 1/4 cup popcorn kernels and 1/2 teaspoon oil in a medium microwave-safe glass bowl, covering the bowl with a plate, and microwaving on high for 3 to 4 minutes — until there are 3 seconds between pops.

Here's how: Take the heaviest, lidded pot you have (cast-iron is ideal) and cover the bottom with a single layer of kernels. Pour water over top of the the kernels until they're covered, but not floating. Put the covered pot on the burner, and turn the heat on medium high. Periodically shake the pan.

Add all the popcorn kernels to the saucepan, swirl to cover the kernels with the oil, cover with the lid and cook, shaking the pan occasionally, for 1 minute 45 seconds or until the popping sounds have slowed down to one every second or stopped.

Because of popcorn's high fiber content, its low calorie count and its low energy density, popcorn is considered to be a food that can aid in weight loss. For example, popcorn has been shown to make people feel fuller than a similar calorie amount of potato chips.

All you need to do is turn on your flat iron (Brooke and I used GHD and Remington), put it on the highest setting, and wait with bated breath for it to POP!

In celebration of the New Year, Swiss filmmakers Zita Bernet and Rafael Sommerhalder of Chrictor Films amusingly demonstrate how to make a single piece of “Popcorn” with just a blow torch and a hair dryer. While this method takes quite a bit more time, each kernel is guaranteed to be fully popped and warm.

If microwaving the popcorn in a glass bowl: add the popcorn kernels to a medium to large glass bowl and place a ceramic dinner plate on top of the bowl to act as a lid. Microwave for 3 to 5 minutes (depending on the wattage of your microwave), stopping when you hear a few seconds between pops.

Is microwave popcorn safe?

Chemicals linked to cancer and popcorn lung have been removed from microwave popcorn in recent years. Even though some chemicals that remain in the packaging of these products may be questionable, eating microwave popcorn from time to time shouldn't pose any health risks.

Make popcorn on the stovetop

Air popped popcorn uses no oil, meaning it has the fewest calories. “Popping it in oil, however, is a great way to consume a healthy portion of fat to control hunger,” Jeffers says. Not only can you manage serving size, but you can also make it in under 10 minutes in most cases.

Microwave popcorn can be cooked on the stove since it is just popcorn, oil, and seasoning. Simply empty the contents of the popcorn bag into a pot with a lid, add some extra oil if needed, and cook it on high heat until it all pops.

There are a few health benefits to eating popcorn. In addition to being high in fiber, popcorn also contains phenolic acids, a type of antioxidant. In addition, popcorn is a whole grain, an important food group that may reduce the risk of diabetes, heart disease, and hypertension in humans.

Popping Popcorn With Butter Instead of Oil on the Stove Top

Add to the pan approximately 2 tablespoons of clarified butter per 2 ounces of kernels and set it over a medium-high heat. Add four or five popcorn kernels, place a lid on the pan, and wait until you hear the kernels pop.

The Internet-approved tip is as follows: Soak popcorn kernels in water for 10 minutes, then drain and pop as normal. The theory is that the extra moisture helps produce fluffier puffs.

The Science of Popcorn

As heat is applied to the dried kernels, the droplet of water converts to steam, and pressure begins to build. Once the hull can no longer hold the pressure of the steam, the kernel explodes. The starch inside the kernel turns into the white fluffy, crunchy stuff we call popcorn.

If you just can't wait to eat a bit you can speed up the process with a dehydrator. Shell a few ears and lay the kernels on a dehydrator tray. Dehydrate between 120-130°F, checking few hours until it's popping well. To save space, shell your popcorn and place it in airtight containers.

A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.

Who invented popcorn?

The treat is so ancient that archeologists have found popcorn fossils. Charles Cretor of Chicago is often credited as the inventor of modern popcorn, thanks to his invention of the mobile popcorn cart in the 1880s.

Popcorn kernels will not pop if they contain too little or too much water moisture inside the kernel. The popcorn kernels which do pop have 14-15% moisture in the hull and anything less or more will cause the popcorn kernel to not explode. You can test the moisture of your popcorn by using your fingernail.

Microwave Popcorn

Set power on HIGH for 4 minutes. DO NOT LEAVE UNATTENDED WHILE POPPING. STAY AND LISTEN. POPPING TIMES VARY FROM 2 TO 4 MINUTES (1 to 2 minutes for Mini Bags).

Premade popcorn often contains a high level of salt, or sodium. Eating too much sodium can cause high blood pressure and lead to other health complications. Some brands also include a lot of sugar. Added butter, sugar, and salt can make popcorn an unhealthful snack.

Popcorn Contains Properties that Promote Hair Growth

Popcorn contains polyphenols, known to combat the effects of free radicals. Eating popcorn in large amounts can help you and your hair stay healthy.

A healthy portion size of popcorn is about 25-30g. While plain popcorn can be enjoyed as a low-calorie snack, portion size is key to keep calories in check. Flavoured varieties are best enjoyed as an occasional treat rather than as part of a regular balanced diet.

As the kernel heats up, the water expands, building pressure against the hard starch surface. Eventually, this outer layer gives way, causing the popcorn to explode.

Place the popcorn into the lined air fryer basket. Try to make sure the kernels aren't on top of each other – a flat palette of single kernels is best. Place the basket into your air fryer and cook at 400ºF (205ºC) for 5 minutes. Cook until you no longer hear kernels popping.

The DIY route to popcorn — on the stovetop — is four times cheaper and yields delicious results.

Instructions. Add the popcorn to the paper bag and fold the top over a time or two. Microwave on high until the popping has a one second gap in it, 1.5-2.5 minutes. Stop the microwave, dump the popped popcorn into a large bowl and season as desired.

How do I make popcorn on the stove?

Add two tablespoons vegetable, peanut, sunflower, safflower, or canola oil to a heavy-bottomed, lidded pot. Add several “test” corn kernels in the pot—this will indicate when the oil is the correct temp. Cover and heat at medium-high. When you hear the kernels pop, remove the pot from heat.

The easiest way to make air popped popcorn is in the microwave with a paper bag. Simply add the kernels to the bag, fold the top over to trap the steam inside, and microwave it on high heat for two to three minutes. You can also make air popped popcorn in an air fryer.

Microwave popcorn can be cooked on the stove since it is just popcorn, oil, and seasoning. Simply empty the contents of the popcorn bag into a pot with a lid, add some extra oil if needed, and cook it on high heat until it all pops.

Add 1/4 cup of oil and heat to 400 to 460 degrees Fahrenheit. Drop in one or two kernels. When these pop, add enough kernels to cover the bottom of the pan. Pop and enjoy.

Another health benefit of popcorn is its high satiety. Because of popcorn's high fiber content, its low calorie count and its low energy density, popcorn is considered to be a food that can aid in weight loss.

Make popcorn on the stovetop

Air popped popcorn uses no oil, meaning it has the fewest calories. “Popping it in oil, however, is a great way to consume a healthy portion of fat to control hunger,” Jeffers says. Not only can you manage serving size, but you can also make it in under 10 minutes in most cases.

Stovetop popcorn is definitely healthier than microwave and movie theater popcorn. For a basic popcorn, you just need two ingredients (the popcorn kernels and oil/ghee), making for a super clean snack.

That ingredient is called Flavacol.

Flavacol is a super fine, butter-flavored seasoning salt that movie theaters on their popcorn. They usually pop it using a combination of orange-colored coconut oil and Flavacol seasoning, but regular coconut oil will give you the same results without the fake-looking color.

When a kernel is exposed to heat, the water and oils inside the seed start to heat up. Once the pressure inside builds up, the seed coat “pops” and the steam from inside the kernel combines with the kernel's starch to create the fluffy, airy popcorn we know and love! Could this happen naturally in the wild, of course!

Is it cheaper to make your own popcorn?

The DIY route to popcorn — on the stovetop — is four times cheaper and yields delicious results.