Your choice of pot is important. It needs to be large enough to account for the expansion of the popcorn. It should also be on the thin side. This is my favorite popcorn-making pot. If you only have a deep pot, it will totally still work. Just not quite as well as a shallow pot. There are many different kinds of oils that you can use to pop popcorn. Some of my favorites are avocado oil, ghee , coconut oil, and red palm oil. The red palm oil gives the popcorn a beautiful golden color—kind of like theater popcorn.
You can still pour the red palm oil mixed with butter over the popcorn at the end to give it that signature color. Place your oil in the pan I use about 2 tablespoons of oil for half a cup of unpopped kernels. Turn the heat up to high, and add 2 kernels of popcorn. Cover the pot and wait for those 2 kernels to pop. Once they pop, remove the pot from the heat, remove the 2 popped kernels, and add the remaining unpopped kernels.
Cover, give it a good shake, and let it sit for 1 minute. This allows the popcorn kernels to heat up evenly. Otherwise, some of the kernels will pop too early and burn before the rest have a chance to pop.
Put the pot back on the stove, turn the heat on to high again, and wait. Give the pot a good shake every now and then. Within a few minutes, your popcorn should start popping … slowly at first … then crazy fast!
It may even start to push the lid of your pot up. Once the popping has slowed down to nearly a stop, remove the pot from the stove and let it sit for a little while longer to let any stubborn kernels pop. Pour the popcorn into a large serving bowl.
Ugh, I could eat some right now! My favorite kind of butter to use is cultured butter sometimes called European butter. This is not so important once the popcorn really starts popping as everything is moving around pretty good when that happens.
Take the pan off the heat when the sound of kernels popping slows down. The whole popping process should only take minutes. Step 6: Easy Peasy — that all you need to do to make perfect popcorn.
And popcorn cooked this way tastes so much better than popcorn from the microwave. Once you have the popcorn made, salt it liberally. We use Morton Popcorn Salt, it is super fine and really sticks to the popcorn. And WE do like!
Now you know how to make perfect popcorn. It is so easy and the finished product is times better than Microwave Popcorn. Did you Make This Recipe? Leave a review below , then snap a picture and tag twosisterscrafting on Instagram so we can see it!
Did you Make this Recipe? Let's stay in touch! Our best tricks for making outrageously delicious cupcakes for any occasion. Our best tricks for making outrageously delicious cupcakes for any occassion. Mobile Menu Trigger. One last thing, get some popcorn salt, it is much finer than table salt and works so much better. Read More. Most helpful critical review Barb. Rating: 3 stars. If you keep the popocorn in the freezer you will get better results when popping Reviews: Most Helpful.
Jen E. Rating: 4 stars. I had to make this recipe twice, because the first time it burned after I set the bag on it's side like usual microwave popcorn recipe did not state how to put bag in.
As it turns out, the bag is supposed to be set upright not on it's side , and it turned out just fine. This is the coolest thing!
I've heard for years that this could be done, but for some reason, never tried it. There were literally NO unpopped kernels, and none were burnt! The bag was in for about 3 minutes, and the tip about listening for 2 seconds between pops was great! I've always heard 5, and part of my corn usually burns. I am so excited about this! I will never buy store-bought micro-corn again. Really versatile, too; this could be seasoned up with anything! This is so easy, don't doubt it.
I made it with oil and without and it works both ways. I always have unpopped kernels but i would rather have them, then burnt popcorn. I use the butter flavored spray release and I got great seasonings through kernelseasons. Made this for the first time yesterday using olive oil but next time and there will be many times I will try without oil as some reviews state they have had success with that.
I would rather add 1 tsp EVOO after it cooks for more flavor, if necessary. I will skip the salt in the bag as I had to add more afterward anyway. Lots of fiber, very filling, low fat esp without the oil , made a ton, inexpensive, no chemicals or cardboard taste like packaged micro popcorn , and no packaging in the landfill. No downside to this recipe! DC Girly Girl. I've been making popcorn this way for years. Be sure to sit the bag up not down on its side. And if your microwave does not have a turntable turn your bag every 30 seconds or so.
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