Make popcorn on the stovetop that pops up fluffy and crunchy every time.
- 1/2 cup popping kernels
- 2–3 tablespoons vegetable or olive oil
- kosher salt, to taste
- Cover the bottom of a heavy-bottomed deep-sided pot (that has a lid) with an even layer of popping kernels.
- Add enough oil to barely cover the kernels. Place the lid on the pot and turn the burner to medium-high heat. Once you hear the oil start to crackle and a few kernels start to pop, use oven mitts to gently shake the pot back and forth to heat the kernels evenly.
- Let continue to pop. Once the kernels are slow to pop with a few seconds between each pop, turn the heat to low, tip the lid slightly to allow some steam to escape without kernels popping out of the pot. Letting some of the moisture escape will help keep the popcorn crunchy.
- Keep the lid on the pot for about 30 more seconds in case there are a few more kernels that might pop.
Once all of the kernels sound popped, pour the popcorn into the large serving bowl. Immediately sprinkle the popcorn with some kosher salt, toss and then taste. Add additional salt, to taste, if needed. Serve immediately for best taste and texture.
If the popcorn tries to overflow the pot, remove it from the burner and pour the overflowing popcorn into a big serving bowl then return the pot to the burner to continue popping until all kernels are popped.
If you like butter on your popcorn, melt it first and then toss the popcorn in it before adding salt.