Stovetop Popcorn
adapted from simplyrecipes dot com
1 Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.
2 Put 3 or 4 popcorn kernels into the oil.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn
kernels in an even layer.
Note: If you add salt to the oil in the pan
before popping, when the popcorn pops, the salt will be well distributed
throughout the popcorn.
Cover, remove from heat and count 30 seconds.
This method first heats the oil to the right temperature, then 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.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.
Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper).
Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop, and nothing burns.
5 Butter: You can easily melt it by placing the butter in the now empty, but hot pan. If you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn. Or, just melt the butter in the microwave while the popcorn pops. Drizzle the melted butter over the popcorn and toss to distribute.
(...a butterless but surprisingly satisfactory method is to spray cooking oil on the popcorn while tansferring it to the bowl.)
6 Salt to taste.