Stovetop Popcorn

1. 1
   prep · ~2 min

   Heat the oil and test kernels.

   1.Place a heavy-bottomed 4 to 6 quart pot on the stove over medium heat.

   2.Add 1 tablespoon oil and 3 test popcorn kernels.

   3.Cover with the lid and wait for all 3 kernels to pop.

   TIPCoconut oil gives movie-theater flavor; canola is neutral and lets the corn shine.
2. 2
   prep · ~1 min

   Add remaining kernels and shake.

   1.Once the test kernels have popped, remove the pot from heat.

   2.Carefully add the remaining ¼ cup popcorn kernels.

   3.Cover with the lid and shake the pot to coat all kernels in hot oil.

   4.Let it sit off the heat for 30 seconds to bring all kernels to an even temperature.

   TIPTaking the pot off heat for 30 seconds prevents burning and ensures more even popping.
3. 3
   fry · ~3 min

   Pop the corn.

   1.Return the pot to medium heat with the lid slightly ajar to let steam escape.

   2.Shake the pot gently once popping begins, holding the lid in place.

   3.Continue shaking occasionally until the popping slows to 2-3 seconds between pops.

   4.Immediately remove from heat and pour into a large serving bowl.

   TIPKeeping the lid slightly cracked lets steam out, making the popcorn crispier. Watch out for hot steam!
4. 4
   mix · ~1 min

   Season and toss.

   1.Sprinkle popcorn salt or finely ground salt over the hot popcorn.

   2.Toss well to distribute the seasoning evenly.

   3.Serve immediately for the best crunch.

   TIPGrinding regular salt in a mortar or spice grinder gives you popcorn salt that sticks better.

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