Out of all of the snacks out there, popcorn might be one of the best. It’s crunchy, airy, fluffy and retains tons of great flavor when coated with just the right amount of seasoning. And when it comes to the seasoning, this homemade kettle seasoning mixed with olive oil will hit the sweet and salty spot. Did I mention that all you need is a wok (or pot), a lid, some olive oil and the kernels, that’s it! You will have healthier movie theater style popcorn in a matter of minutes. 

I love popping my own popcorn over the stove in my wok because I can make large batches and have the perfect snack all week long. I know exactly what ingredients went into it and I am able to control the entire cooking process from start to finish. It’s also just so fun and festive, it makes me want to curl up on the couch and binge watching my favorite Netflix show or movie. 

How do I know which Kernels to Purchase? ‍

When it comes to selecting the right kernels from the shelf, there are two different kinds: yellow and heirloom/white. You will want the yellow kernels, these are the kernels that are big, fluffy, crunchy and movie theater like. To put it in the nicest way possible, the heirloom kernels are small baby popcorn pieces comparable to the small pieces that are at the bottom of the popcorn bucket that no one wants. They are cute and adorable, they might be good for smaller children, but trust me when I say that they are not satisfying enough for one that is seeking a hearty flavorful snack. 

Which Oil Should I use?

I love cooking the kernels in olive oil because it gives them that extra subtle olive oil taste, however once they are cooked we will be adding more. Which is also, why I love using the olive oil that way I am not mixing oils and cooking it in one oil then coating them in another. Stick to one and maximize the flavor. 

How do I Ensure that They do not Burn or get Soggy? 

There are a few simple things I do to make sure that the kernels do not burn during the quick cooking process: 

• I keep the heat just slightly under medium, you want the heat high enough that they will pop, but not too high to where they burn. I feel like having it directly on medium is just a bit too high. So, slightly under is best.
• Once the oil is in the pan I let it heat up completely about 2 minutes before adding the kernels, then once the kernels are added I lift the wok and shake it and swirl it around to make sure that they all get coated properly. I place the lid on top, but once they start popping I shake the wok every so often to continue to move the kernels around so they are not just sitting in one hot spot the entire time. 
• Now to ensure that they do not get soggy from the moisture within the lid, I lift the lid slightly during the popping process to let some steam out. I keep it low enough so the oil doesn’t splatter, but slightly lifted to let the steam out. Once the popcorn gets high enough I let the lid back down and keep it at a slight angle if needed to continue to let any additional steam out. 

Making homemade kettle seasoning is in my opinion, hands down the best! It only contains 3 ingredients and you get the perfect mixture of sweet and salty. Now, in order to get it to stick, you need an olive oil spray bottle. You don't necessarily need the bottle, but I find it’s easier so you don’t accidentally over pour oil during the mixing process. Spraying it evenly distributes the oil. I like to first spray the popcorn a few times with the oil, then mix. Then, add seasoning, then mix. I repeat this process about 3 times until I get it to my liking. But, feel free to play around with the oil and kettle seasoning until you get it to your liking.

I hope these tips, tricks and information helped! You are on your way to better snacking and better movie nights! 

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!