3 tablespoons canola, peanut, grapeseed or avocado oil (high smoke point oil)
1/3 cup high-quality popcorn kernels
2 tablespoons or more (to taste) of butter
Salt, to taste
Heat the oil in a 3-quart saucepan on medium high heat.
Put 3 or 4 popcorn kernels into the oil and cover the pan.
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. (Count out loud; it’s fun to do with kids.) 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. 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.
If you are adding butter, you can easily melt it by placing the butter in the now-empty, but hot pan.
Salt to taste.
- 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.
- Fun toppings for the popcorn – Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.
Makes 2 quarts popcorn.