How to Make Perfect Stovetop Popcorn

Steps

1. 1

   Heat 3 tablespoons of coconut oil or extra virgin olive oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.

2. 2

   Put 3 or 4 popcorn kernels into the oil and wait for them to pop.

3. 3

   When the test kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.

4. 4

   Cover the pot, remove from heat, and count 30 seconds out loud. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

   Start 30-second timer
5. 5

   Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

6. 6

   As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release; this ensures the popcorn will be drier and crisper rather than tough.

7. 7

   Once the popping slows to several seconds between pops, remove the lid and dump the popcorn immediately into a wide bowl.

8. 8

   If you are adding butter, you can easily melt it by placing 1 tablespoon or more of butter in the now empty, but hot pan. If you let it brown slightly, it adds a more intense flavor.

9. 9

   Drizzle the melted butter over the popcorn and toss to distribute.

10. 10

    Sprinkle with salt to taste and any other desired toppings, such as Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, or grated Parmesan cheese.