How To Make Perfect Homemade Popcorn

1. 1

   Melt stick of butter in a microwave safe dish and set aside to cool. Set out a large bowl in which you will put your popcorn when it is popped. Put vegetable oil and coconut oil in a large stock pot that has a lid over medium high heat on the stove top. Put 3-4 kernels of popcorn in the oil to heat and put the lid on the pot. These kernels are indicators and when they pop, you will know that the oil is ready.

2. 2

   Add popcorn all at once and place the lid back on the pot. Using large kitchen pot holders, set the lid slightly askew and hold the pot with your hands on both sides so that you can shake the pot and hold the lid slightly askew at the same time. Begin shaking the pot gently back and forth over the burner. Make sure to keep the lid askew so that steam can escape - this keeps the popcorn crispy. Steam causes wilting. You will hear the popcorn begin to pop - keep shaking until the popcorn popping slows to one or two pops per second. Remove the pot immediately from the heat and pour immediately into the large bowl that you set out in step one. It is important to pour the popcorn into the other bowl to stop the cooking - so that popcorn does not become over cooked. Allow popcorn to cool for at least 5 minutes.

3. 3

   When popcorn is cooled and butter has also cooled, you will note that the butter has white solids floating on the top. With a spoon, skim the white solids off of the top of the butter and sprinkle over the top of the popcorn. Do not do this while the popcorn is hot or the butter is hot as this will cause the popcorn to shrivel and become wilted. Once both are cooled - it will make an excellent flavoring for your popcorn. You may add as much of the remainder of the butter that you like or reserve for another use. Sprinkle with Popcorn salt to taste. Use the Popcorn salt rather than typical table salt - popcorn salt is smaller and clings to the popcorn kernels better.

* Per serving · 4 servings · Values may vary.