Perfect Popcorn Recipes

Steps:

• 1. Place a large pot on burner and turn on HIGH.
• 2. In the large pot, pour in oil and popcorn.
• 3. Place lid on top of pot and shake back and forth gently a few times.
• 4. When you hear the first pop, begin shaking vigorously.
• 5. As the pot fills to the top with popped popcorn, turn off burner and remove.
• 6. Pour into one or two large empty bowl depending on how big they are.
• 7. Coat with salt, parmesean cheese, and nutritional yeast flakes to your taste preference.

Steps:

• Pour in the oil and heat the pan until oil shimmers, to about 400 degrees F(or medium high heat).
• Test one kernel by throwing it into the oil; place the lid on the popper and wait until it pops. Pour the rest of the popcorn into the pan, stirring the kernels until they are evenly coated.
• Cook for three minutes, exactly.
• Here's a tip from the Popcorn Council: "Old Maids" is a term for kernels that fail to pop and are often found at the bottom of the popcorn bowl. They can, however, be rejuvenated. The water in kernels is what causes popcorn to pop, so all you need to do is re-hydrate the dried kernels. David Woodside, author of What Makes Popcorn Pop? suggests filling "a one-quart jar three-quarters full of popcorn and adding one tablespoon of water. Cover the jar with an airtight lid and give it a few good shakes every few minutes until the popcorn has absorbed all the water. Store the jar in a cool place." Woodside says in two or three days you can test-pop a batch of kernels. If you still get old maids, add a few more drops of water to the jar, shake it, and let it sit for a few more days.

Steps:

• Heat the oil in a 3-quart saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.
• Put 3 or 4 popcorn 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, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) 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.
• 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.
• If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan. Note that 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. (Here's more info on how to brown butter.) Just drizzle the melted butter over the popcorn and toss to distribute.
• Add salt to taste