Real Popcorn Recipes

BEST STOVETOP POPCORN

Steps:

• In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it's ready when you need it.
• Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn't get too hot before the kernels are ready to pop.
• Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).
• Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)
• Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.

REAL POPCORN

Steps:

• Put the oil in the bottom of a large, deep saucepan (6 quarts or so) with a cover; turn the heat to medium. Add 3 kernels of corn and cover.
• When the kernels pop, remove the cover and add the remaining corn. Cover and shake the pot, holding the lid on as you do so. Cook, shaking the pot occasionally, until there are a few seconds between popping sounds (a few unpopped kernels are inevitable). Meanwhile, melt the butter (here's where the microwave comes in handy) if you're using it.
• Turn the popcorn into a large bowl; drizzle with the butter and sprinkle with salt; toss and serve.