Stovetop Popcorn

Ingredients

Instructions

1. 1

   HEAT THE OIL: Place a large pot (at least 3 quarts with a lid) over medium-high heat. Add the coconut oil and let it melt completely. The oil should shimmer and look fluid, about 1-2 minutes.

2. 2

   TEST THE TEMPERATURE: Add 3 popcorn kernels to the hot oil and cover with the lid. Wait and listen - when these test kernels pop (usually 1-2 minutes), the oil is at the right temperature for popping. This ensures your popcorn pops evenly rather than burning.

3. 3

   ADD REMAINING KERNELS: Once the test kernels pop, quickly add the rest of the popcorn kernels in a single layer at the bottom of the pot. Immediately cover with the lid. The lid is essential - popcorn flies everywhere once it starts!

4. 4

   SHAKE AND POP: As the kernels start popping, gently shake the pot back and forth across the burner every few seconds. Keep the lid slightly cracked to let steam escape - this keeps the popcorn crispy. Continue shaking until the popping slows to about 2-3 seconds between pops (about 2-3 minutes total).

5. 5

   REMOVE FROM HEAT: When popping slows significantly, immediately remove the pot from heat. Don't wait for every kernel to pop or the already-popped corn will burn. Let sit covered for 30 seconds to catch any final pops.

6. 6

   SEASON AND SERVE: Pour the popcorn into a large bowl. While still warm, drizzle with melted butter if using, and toss. Sprinkle with salt and any other desired toppings (nutritional yeast adds a cheesy flavor). Toss well to distribute the seasonings evenly. Serve immediately for best crunch. Store leftovers in an airtight container for 1-2 days.