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Perfect Popcorn

How to make a perfect batch of popcorn, with no burnt kernels. Easy popcorn recipe.

Cook time: 10 minutes


3 Tbsp, peanut or grape seed 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


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. (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.

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.

Additional tips: From the comments section

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.

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

Simply Recipes http://www.simplyrecipes.com

If the popcorn is not fresh or has been on the shelf a long time, add a little water and let it soak in to make all the kernels pop. Maybe a tablespoon or so before popping,

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For many things we are not "Brand Name" buyers, but we have found that with popcorn there is a difference. We have had the best results with Orville Redenbacher.

We use a similar method to the one above. Only difference is, we put the oil and popcorn in the cold pan then turn on the heat. Let it sit with a lid on without shaking until it begins to pop. When the popping really gets going, we shake the pan back and forth until the popping slows. It will still continue to pop a bit when first removed. We do not remove the lid until the popping stops. Dump it into a bowl and season to taste. We have very few unpopped corn as long as we use Orville's popping corn.

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I have one of those handled popcorn makers that you use on a stove. I also have a gas stove so I can make a whole giant batch in less time than a microwave. I sometimes use coconut oil and that is amazing. I normally use Orville redinbacher but recently started shopping at a store called bottom dollar. On a whim I tried their store brand and it was really good. A bag is 1.00 and that makes many many beaches. Another really fun thing is kettle corn. Add 1/4 cup of sugar to the oil/popcorn then salt when finished. That's one of our favorites. We also love it spicy with hot sauce. Can't get a cheaper snack.

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