Perfect Popcorn

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Making popcorn from scratch can be tricky. Not only do you want as many kernels as possible to pop, but you also want to keep the kernels from burning at the bottom of the pan. Until my mother showed me her way of cooking popcorn, I usually took the easy way out and used (gasp!) microwave popcorn, which by the way, is not that good for you.

My mother’s method of making popcorn not only pops almost every kernel, it also prevents the kernels from burning. She first learned this technique decades ago from the back of a popcorn box. Her approach allows the popcorn kernels to come to an even temperature before popping, which results in much fewer un-popped kernels (usually none) and fewer burnt kernels (again, usually none).

Ever since we first posted this how-to in 2005, it has been one of the most popular recipes on the site. Enjoy! (Updated from the archives.)

Perfect Popcorn

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  • Cook time: 10 minutes
  • Yield: Makes 2 quarts, a nice amount for two people, or for one hungry one.

Ingredients

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

Method

1 Heat the oil in a 3-quart saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.

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

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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.

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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, and nothing burns.

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5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that 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. (Here's more info on how to brown butter.) Just drizzle the melted butter over the popcorn and toss to distribute.

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.

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More ideas in the comments. Thank you and keep 'em coming!

Perfect Popcorn

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Showing 4 of 271 Comments

  • Jennifer

    My husband is a chef but I could burn water. I’m terrible in the kitchen but this recipe makes it possible for me to enjoy my favorite snack!

  • Lita

    Scrumptious! Practically popped every kernel. Clear directions & great results. Thank you.

  • Marinella

    Perfect recipe!! Every kernel popped! Best method i have used yet! Thanks..no more burned popcorn and no more boring movie nights

  • jimbobadger

    Funny, but I have used your site for years for countless delicious recipes.
    My favorites are bean/ham soup and guinness stew. And now Popcorn!
    Delicious! And, so much better than the microwave. Any of your readers
    have suggestions for the corn? Ie: gourmet, etc.

  • Linda Berch

    My popcorn burned when using this method. I left it on medium high after returning it to the burner. My Mom would just shake it on about medium and wait until it slowed.

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