I know what you’re thinking. Popcorn is simple, why waste a page of space discussing it here?The answer is that you’re doing it wrong!

At least I was. If you have an air-pop machine, just go ahead and throw it out now. And if you know someone who buys the microwave popcorn in the expanding bags with the nasty butter-like “flavor”, do the same thing you should do if you see someone using ground pepper from a can.

Take a large stick and hit them! Then say… “NO!” It really is worth learning to do this on a stove top, I can’t stand microwave popcorn anymore after trying this.

Here’s how to make real popcorn:

Place just enough vegetable oil in the bottom of a medium or large heavy pot to barely cover the bottom.

Begin heating the pot over medium high to high heat, while the pot is heating, place a kernel or two of popcorn inside.

Cover with aluminum foil, and punch holes all over in the top of the foil with a knife to vent steam.

While waiting for the kernel in the heating oil to pop, get your popcorn and salt ready. I use about 1/2 cup for my medium size pot, and up to 1 cup for my large stockpot. Popcorn expands a lot! The first time you do this you might want to go easy on the amount, just to avoid having a big mess. As for how much salt, that’s really dependant on your taste, a good place to start is 2 tsp. per cup of kernels. (so 1 tsp. for a 1/2 cup batch), adjust from there depending on how salty you like it.

The instant you hear that single kernel pop, immediately get the popcorn and popcorn salt into the pot! The idea here is to pop the corn as the pan is heating, not to have the pot already hot. It pops up bigger and fluffier if you can manage to do this. Also I like adding the salt at this stage to help get it more even. Though I’m sure if you forget, or just want to add it after it would be fine too.
Shake the pot continually until the popping slows to the point of almost stopping (or it stops completely.) Place the popcorn in a bowl, or whatever serving device you’re using, drizzle with melted butter if you like, (I like it just plain, give it a try without butter and see what you think first) and enjoy.

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