Perfect Popcorn

By ChefDoone

Ingredients

• 3 tablespoons grapeseed, canola, or peanut oil
• 1/3 cup popcorn kernels
• 3 tablespoons melted butter
• sea salt

Details

Servings 2
Adapted from simplyrecipes.com

Preparation

Step 1

Heat the grapeseed oil in a 3-quart saucepan on medium high heat.

Put 3 or 4 kernels into the oil and cover the pan. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover and remove from heat for 30 seconds. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping begins in earnest, gently shake the pan 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. Add hot melted butter and salt to taste.

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.

Salt may be added to the oil in the pan before popping, the salt will then be distributed throughout the popcorn as it pops.