You want perfect popcorn with all kernels popped and none of them burned? You hate biting hard kernels or popped ones that stuck in your teeth? I found the best method for your problems, Enjoy!

And for those not working in a circus!

If you are just a geek who wants a big bowl of perfect popcorns and a beer to enjoy the movie then there is an easier way for you. Some of you will think “Yes microwave popcorn!”; Well if you want popcorn with engine oil or if you are unaware of the toxics in butter and on the surface of the bags search google and come back again later.

For the rest you I have found the best recipe on Internet that just worked(tm) for me. It is very very simple and all that it demands is timing.

Ingredients

  • 3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
  • 1/3 cup of high quality popcorn kernels
  • 1 3-quart covered saucepan
  • 2 Tbsp or more (to taste) of butter
  • Salt to taste

Method

1 Heat the oil in a 3-quart saucepan on medium high heat.

2 Put 3 or 4 popcorn kernels into the oil and cover the pan.

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. 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.

4 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. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

6 Salt to taste.

Makes 2 quarts, a nice amount for two people, or for one hungry one.

Additional tips:

a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.

b Fun toppings for the popcorn – Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

Credits for the recipe to Elise