Step 1: Gather your materials: heavy-bottomed pot (at least 5 qt.), oil, popping corn, salt (popcorn salt if you have it) and butter (of course!). I recently saw that Orville Redenbacher has a special popcorn oil for, well, popcorn. I haven’t tried it yet, but I have no doubt it’s delicious. Peanut oil would probably be preferred here, but I just use whatever I happen to have in the pantry. Today that was canola oil.
Step 2: Add the oil, salt and popping corn to the pot. Place the pot over medium heat.
Step 3: Give the pot a little shake to make sure all of the kernels are coated with oil, and then put a lid on the pot, leaving it slightly ajar so that steam can escape.
Step 4: Text, Tweet or check your email for a few minutes. The kernels are popping and doing their thing!
Step 5: Once the popping has slowed to an almost stop (about 5 minutes), turn off the heat. (I would also recommend transferring the popcorn to a large serving bowl here as well.)
Step 6: Melt the butter and, while shaking the bowl or stirring with a big spoon, drizzle the melted butter into the popcorn. (You could also put some popcorn in the serving bowl, then drizzle some butter, add more popcorn, then more butter, and so on so that the butter gets evenly distributed.)
Give it another mix. Add more butter or salt if you prefer, and then grab a movie and hit the couch!
What’s your favorite popcorn flavor or topping?
Perfect Homemade Popcorn
Yield: 3 quarts
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
3 tablespoons oil
½ teaspoon salt
½ cup popping corn
3 tablespoons butter, melted
1. In a large, heavy-bottomed saucepan, add the oil, salt and popping corn. Turn the heat to medium, cover the pot with a lid left slightly ajar, and shake once or twice.
2. The corn kernels will begin to pop within a minute or two. Once the popping slows to an almost stop, remove the pot from the heat.
3. Transfer the popcorn to a large serving bowl and drizzle with melted butter, tossing well to combine. Add more butter or salt, if preferred.