Until my mother showed me her way of making stovetop popcorn, I usually took the easy way out and used (gasp!) microwave popcorn. My mother’s method of making popcorn not only pops almost every kernel, it also prevents the kernels from burning. She first learned this technique decades ago from the back of a popcorn box. Her approach allows the popcorn kernels to come to an even temperature before popping, which results in much fewer un-popped kernels (usually none) and fewer burnt kernels (again, usually none). Ever since we first posted this how-to in 2005, it has been one of the most popular recipes on the site. Enjoy!
Popcorn Toppings
Want something more than butter or salt on your popcorn? Try sprinkling with some grated Parmesan cheese! Smoked paprika, nutritional yeast, cayenne powder, taco seasoning, or curry powder also make for fun and interesting toppings. Have a favorite popcorn topping? Please let us know about it in the comments. 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. With this technique, nearly all of the kernels pop, and nothing burns. Just drizzle the melted butter over the popcorn and toss to distribute.
