Make perfectly popped popcorn in under 10 minutes! This popcorn recipe will make you never microwave popcorn again. This recipe makes 10 cups (4 servings).
– 2 tablespoons extra-virgin olive oil or coconut oil – ½ cup popcorn kernels, divided – Salt, to taste
Mix oil and 2 popcorn kernels in a large, heavy-bottomed saucepan over medium heat. Cover the pot and wait a few minutes for the kernels to pop.
Keep a large serving bowl near the stove for ready use. After popping, turn off the burner, remove the pot from heat, and add the remaining popcorn kernels.
Cover the pot again and shimmy it to distribute the kernels evenly. Let the pot rest for 60 seconds to prevent the oil from heating up before the kernels pop.
Adjust the heat to medium, return the pot to the burner, and cook the popcorn, swaying occasionally to cook evenly. Once the kernels pop, slightly tilt the lid to release steam (photo).
Cook until the popping sound slows to one pop every few seconds. Just tip the popcorn into your bowl and return it to the heat if it overflows the pot.
Pour popcorn into a serving bowl without the lid. Top the popcorn with a few pinches of salt and any other toppings. For best flavour and texture, toss and serve popcorn immediately. But popcorn tastes good for hours.