Just as quick, if not quicker, is making popcorn on your stove top. And, I'm not talking Jiffy Pop here... though that is delicious and nostalgic too.
All you need is popping corn, an oil of your choice, and something to flavor the snack. In this case, I went with refined coconut oil (doesn't taste like coconut), and bacon salt!
Start with a heavy pot and a tight fitting lid. Melt about 3 tbs. of oil in the pot on medium heat, then add 1/3 cup of popping corn.
Put on the lid (hooray for glass lids I can see through!), and shake to coat the kernels. Keep the heat on medium and shake your pan around every so often. Once you build up enough heat/steam, the kernels will start to pop.
There is nothing worse than the smell of burnt popcorn (hello pregnancy gag reflex!), so it is best to do this slowly on medium and not rush the process. Once you get a good amount starting to pop, carefully shake the pan, holding the lid on, to coat the popped corn. If you are using regular salt, you can add that right in at the beginning, but in this case I should have waited as the bacon salt started to burn before the corn was done. (Did you know bacon salt is neither bacon nor salt?)
After a few minutes, you will have the most delicious popcorn. I love that you can customize the mix to your liking, and know exactly what is going in to your snack. Simple kettle corn is easy by adding a bit of sugar and kosher salt in with the kernels after the oil is melted. That one also tastes good using regular coconut oil (tastes like coconut), and the flavor is subtle and delicious! Husband likes his with malt salt (malt vinegar flavored salt), and I should probably try it with chili powder for him soon too.
Enjoy!
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