Stovetop popcorn is a must have if you’re looking to replicate an Ethiopian coffee ceremony. Sure, you could pop a bag in the microwave in less than three minutes, but… well… sometimes it’s more fun realizing how much you can do without special gadgets and gizmos. As far as who had more fun with this – me, Mr. Picky, or Miss Ava – it might have been me. I spent most of the time squealing while I waited for the first few to explode… I mean… pop.
| Servings |
| 34 quarts |
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Stovetop popcorn is a must have if you’re looking to replicate an Ethiopian coffee ceremony. Sure, you could pop a bag in the microwave in less than three minutes, but… well… sometimes it’s more fun realizing how much you can do without special gadgets and gizmos. As far as who had more fun with this – me, Mr. Picky, or Miss Ava – it might have been me. I spent most of the time squealing while I waited for the first few to explode… I mean… pop.
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Ingredients
- 3 Tbsp vegetable oil
- 1/2 cup popcorn kernels
- salt
Servings: quarts
Units:
Instructions
- Gather a large pot and lid. Ours was about 4 1/2 quarts. To find out how much your pot can handle, pour popcorn into the bottom of the pot. Then measure how much coats the bottom of the pan in a smooth layer. (In our case it was 1/2 cup) Return the kernels to the pan and add about 3 Tbsp vegetable oil per 1/2 cup.
- Sprinkle with salt and heat over medium heat. Cover the pot.
- Keep the pan shaking and moving once the kernels start popping. When 2-3 seconds go by without any popping, the popcorn is done. Remove from heat and eat immediately.