How to Make Perfect Popcorn
For a movie night at home, nothing beats homemade popcorn. By making the popcorn yourself on the stove, you can control the amount of oil you use and flavor it as you wish. Getting all of the kernels to the same temperature is essential for popping all of them without burning any of them. Time the cooking carefully to get perfect results every time. Does this Spark an idea?
Instructions
-
-
1
Put the vegetable or canola oil in a large pot. Add four of five corn kernels. Turn the heat to high.
-
2
When the kernels pop, remove the pot from the heat and add the rest of the kernels. Move the kernels around the pot for 30 seconds to get all of them to the same temperature.
-
-
3
Put the pot back on the heat. The rest of the kernels will start popping shortly. Keep them moving by sliding the pot back and forth over the heat.
-
4
Remove the pot from the heat when the popping slows to fewer than two pops per second. Pour the popcorn into a large bowl. Add your favorite seasonings.
-
1
- Photo Credit Jupiterimages/Photos.com/Getty Images
More Like This
Comments
View all 6 Comments-
Diane Uhlman
Jan 19, 2009
I have found that if you pre-heat the oil the oil will burn too quickly by the time the popcorn pops. The popcorn becomes overcooked and dry. The way I pop corn leaves the popcorn light and airy without that burnt oil taste. -
kenyob
Jan 19, 2009
I like to heat the oil up first with 2 kernels. After the 2 kernels pop I know the oil is hot enough and then I add the rest of the kernels. This seems to help prevent burning. My debate now is if I should add salt to the oil first so everything is well coated.
-
kenyob
Jan 19, 2009
I like to heat the oil up first with 2 kernels. After the 2 kernels pop I know the oil is hot enough and then I add the rest of the kernels. This seems to help prevent burning. My debate now is if I should add salt to the oil first so everything is well coated.
-
kenyob
Jan 19, 2009
I like to heat the oil up first with 2 kernels. After the 2 kernels pop I know the oil is hot enough and then I add the rest of the kernels. This seems to help prevent burning. My debate now is if I should add salt to the oil first so everything is well coated.
-
Diane Uhlman
Jul 07, 2008
I am glad you like the recipe. Just remember that it is easier to burn 'real' fat as in the oil used for this popcorn recipe as opposed to hydrogenated oils. Hydrogenated oils pack on the pounds but they are much harder to get rid of. (Article regarding hydrogenated oils to come soon).
