I like popcorn. I really like popcorn. Please do not give me that junk they put in the little greasy packets for the microwave. Pop me some real popcorn. Or I can do the popping. I don’t really care… as long as you do it right.
Here’s the secret to making good stove-top popcorn:
- Put your tall-sided pan on the stove over medium heat.
- Add in just enough oil to cover the bottom of the pan. Use whatever oil you like, but if you don’t know what you like use canola. It doesn’t add its own flavor to the popcorn. I use a butter-flavored oil specific for popcorn popping.
- Put 3 popcorn kernels in the pan and put the lid on.
- Wait for the 3 kernels to pop.
- Once they have popped you can remove them at eat them. Also remove the pan from the heat and add in the rest of your kernels. Only add in so many that they are still in a single layer at the bottom of the pan. *If you overload your pan, you’ll end up with a lot of unpopped kernels.
- Put the lid back on. Wait 30 seconds and put pan back over heat. Shake it around a little.
- Shake a few more times after popcorn starts popping.
- Once the popping slows down- like a lot- like almost stopped, it’s done.
- Season with salt, garlic salt, chili powder… whatever you like!