How To: Make Perfectly Popped Pop Corn

by Rachel

I used to pop stove top popcorn on the regular, but in the last few years I lost my pop corn popping touch; I burnt it, had too many kernels and often got soggy popcorn. Popcorn changed, I changed… but I have been taught the proper, scientific way of popping stove top popcorn AND have had great success twice in a row. This is a step by step guide, stressing important tidbits.

1. You need about half an inch of oil. Do not skimp on the oil! This causes burning.
2. Heat the oil on high for a couple minutes, and be sure to use an oil with a high smoking temperature like sunflower, safflower or canola.
3. Take the oil off the burner and put a single layer of kernels on the bottom of the pot in the oil. Let the kernels heat up to the oil temperature for a minute before putting it back on the heat.
4. Put a piece of paper towel or newspaper over the top of the pot and put the lid on top of the paper. This prevents steam from dripping onto the popcorn.
5. The tricky part comes next… When to take the popcorn off the heat. I wait until there are few seconds between single pops… I always end up with a few kernels left because I am too paranoid it will burn. Kernels are better than burnt popcorn.
6. Pour lots of salt on and put it into a bowl, allowing it to cool a bit for the best crunch.

Its seriously delicious.

Add on: you can melt toffee in the double boiler. Add a small bit of coconut oil and milk to make the toffee liquid. Pour it on the popcorn and mix it up. And add chocolate chips… If you want.