- 3 tbsp flavourless high-burnpoint oil
- 1/3 cup of popcorn
- Heat the oil: Heat the oil large pot
- Put 3 or 4 popcorn kernels into the oil. Wait for the popcorn kernels to pop.
- When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.
- Cover the pot, 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.
- 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.
Tip: As the popcorn pops, 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, and nothing burns.
- Melt butter in the empty hot pan: If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.
Tip: if you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn.
Just drizzle the melted butter over the popcorn and toss to distribute.
- Sprinkle the popcorn with salt to taste.
The high heat ruins the cooking pot, it leaves a black stain on the inside-bottom that's hard to remove