Make sure your pan or pot has a lid that goes with it. The best popping temperature is between 400 and 460 degrees Fahrenheit. Oil burns at 500 degrees. If your oil starts to smoke, it’s too hot. [2] X Research source You can also add salt to the oil to help season the popcorn from within, instead of adding it on top after the popcorn is fully popped.
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 roughly the same time.
Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper this way, rather than chewy). [5] X Research source
With this technique, nearly all of the kernels pop, and nothing burns.
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. [7] X Research source .
You can also add other flavorings and seasonings, like smoked paprika, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan or cheddar cheese, and fresh herbs like rosemary. [8] X Research source If you want to make your own sweet and salty popcorn, sprinkle some sugar over the top and mix thoroughly while the popcorn is still hot. Alternatively, you can also add the sugar to the kernels once you’ve placed them in the oil and they begin to sizzle.
The slits will let the steam from the popcorn release and help make the popcorn crispier, with just the right crunch.
This method is slightly quicker than the traditional method, since you don’t test 3 or 4 kernels and then wait the 30 seconds once those have popped. This method also creates fewer dishes, since the bowl you use on the stove to pop the kernels is also the bowl you serve the freshly popped popcorn in. Make sure that the bowl is cool enough to be passed around or placed in someone’s lap. If it’s still too warm, put a dishtowel underneath it.
