How to Make Popcorn in a Wok
When it comes to late-night snacks, stovetop popcorn is one of our favorites. Our go-to tool for the job? A cast iron wok with a lid. The deep sidewalls and steady heat create the perfect environment for homemade popcorn—or wok-corn, as we like to call it. Use this guide to learn how to make this movie snack and find seasoning tips that will take it to the next level. Step aside, microwave popcorn.
Directions:
- Heat your wok over medium heat. Add oil and a couple of kernels and top with a lid.
- After the first kernel blows, the oil is ready. Add the rest of the kernels and return the lid.
- Wait until the pops are about 2-3 seconds apart, then remove from the heat.
- Season any way you like!
Note: For a 14 Inch Wok and 15 Inch Glass Lid, we recommend using ½ cup of kernels and 3 tablespoons of oil. We like to use vegetable oil or coconut oil. You can also adjust the recipe based on the size of your cookware. If you don’t have a wok, try a deep skillet or dutch oven.
Seasoning inspiration:
- Classic: salt and butter
- Garlic and herb: salt, garlic powder, Italian seasoning, and butter
- Sweet: salt, sugar, cinnamon, and butter
- Spicy: salt, chili powder, paprika, and butter
- Sweet and spicy: salt, brown sugar, chipotle powder, and butter
- Mix it up: top with salt and butter, then: add your favorite candy
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