Once you go pan, you’ll never go back to that weird, unnecessarily highly processed microwave stuff. Or the bland and tasteless air popped variety that makes you feel like you’re chomping on a mouthful of styrofoam pellets. Blech!
Haul out a heavy bottomed pan that has a tight-fitting lid. I use my pasta pot. Put a couple of tablespoons of oil in there; I use olive, sometimes coconut or avocado. My dad’s secret was using half butter and half olive oil, delicious. Crank the heat up to high and toss in 3-4 handfuls of popcorn kernels. Shake the kernels around so everybody is coated in the oil and then cover with the lid. Wait patiently.
Soon the popping extravaganza will begin. When the popping starts to slow, shake the pan around again. Once the popping slows to every 2-3 seconds, turn off the heat and keep it covered for another minute so the last stragglers can complete their journey to popped goodness.
While still warm, add toppings if so desired: Extra melted butter, truffle oil, herb-infused olive oil (Rosemary!), salt, nutritional yeast, wasabi salt, parmesan, garlic bread seasoning are some of my favorites, though not necessarily all together. Sprinkle on salt and sugar and you have kettle corn, if that’s your thing. Possibilities are endless.
