The Perfect Popcorn

In a continuing effort to reduce unnecessary chemicals and preservatives in my family’s food, I decided to make popcorn on the stove instead of using microwave popcorn. Growing up my mom would make popcorn on the stove because microwave ovens didn’t exist.  I knew it wouldn’t be too difficult if I found the right recipe and I did:  This recipe and method works and tastes great.  My entire family loves it.  All you need is a 3-qt. covered saucepan and 3 Tbsp. peanut, coconut, or canola oil (I use canola oil), 1/3 c. popcorn kernels.   I add salt and it tastes amazing.  The directions are as follows:

  1. Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.
  2. Put 3 or 4 popcorn kernels into the oil.
  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.)
  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.