How to Make Popcorn on the StoveDecember 23, 2015
Making perfect popcorn is tricky. You want to pop as many kernels as possible without any of them burning. Here is a method to pop nearly every kernel without them burning.
Heat 3 tablespoons coconut, peanut, or canola oil in a 3-quart saucepan over medium-high heat. If you are using coconut oil, let all of the solid oil melt.
Put three or four kernels of high-quality popcorn in the oil and put the lid on the pan. After those kernels have popped, add the rest of the kernels in an even layer. Cover the pan, remove it from the heat, and wait 30 seconds. This will heat the oil to the appropriate temperature and bring the rest of the kernels to a near-popping temperature. When they are put back on the heat, they will pop at the same time.
After 30 seconds, return the pan to the heat. The popcorn should begin popping all at once. Once it begins to pop, move the pan back and forth over the burner. Keep the lid slightly ajar to release steam. This will make the popcorn drier and crisper.
The popping should slow to several seconds between pops. When that happens, remove the pan from the heat and uncover it. Pour the popcorn immediately into a wide bowl.
Melt the butter in the pan and pour it over the popcorn. Add salt to taste.
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