I am a popcorn connoisseur. Actually, I'm a popcorn fanatic. Over the decades I've made popcorn in every way imaginable. The 70's electric poppers with oil spewing everywhere. The flaming corn from one of those fireplace poppers. Air poppers. Brown paper bag in the microwave experiments. They all pale in comparison to the old stove top method: Make sure you have a good non-stick sauce pan with a top & follow these simple steps:
- 3 Tbsp canola oil
- 1/3 cup decent popcorn
- Salt to taste
Heat the oil on medium high. When you think it's close, toss a few kernels in. When they pop, add the remaining kernels. Shoot for a single layer. Cover and remove from heat for a full 30 seconds which can seem like forever, but it's worth it. Return to heat and gently move the pan in a circular motion. When the popping gets to a frenzy place the cover ajar to let out some steam. When the popping slows to a pop every few seconds, remove from heat and pour popcorn into a wide bowl.
The 30 second wait, top ajar and wide bowl are the tricks of the trade. Now let's watch a movie!