Perfectly Perfect Popcorn

Perfectly Perfect Popcorn

This is recipe will net you 10 quarts of prefect popcorn.


  •     3 Tbsp canola, peanut or grapeseed oil (high smoke point oil and make sure no kids have allergies if serving to kids)
  •     1/3 cup of high quality popcorn kernels
  •     1 3-quart covered saucepan
  •     2 Tbsp or more (to taste) of butter
  •     Salt to taste

How to achieve perfection:

  1. Heat the oil in a 3-quart saucepan on medium high heat.
  2. Put 3 or 4 popcorn kernels into the oil and cover the pan.
  3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.
  4. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature. Waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
  5. Return the pan to the heat. The popcorn should begin popping soon, and all at once.
  6. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
  7. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
  8. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid.
  9. Dump the popcorn immediately into a wide bowl.
  10. Season as you wish

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